Photo: Green Pork Chili Recipe
Ingredients
- 2 red onions, chopped
- 1 pound tomatillos, husked, rinsed, and halved
- 3 jalapenos, stemmed, seeded and halved
- 2 garlic cloves
- 4 tablespoons canola oil
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 5 cups chicken stock
- 1 cup chopped fresh cilantro leaves
- Salt
- Pepper
- 10 flour tortillas, warmed
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
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By mmmalone40
on February 06, 2012
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This turned out perfect. About an hour or so into cooking it was really soupy, so I looked more closely at some of the other reviews. Pureed some of the peppers, added some cumin, and a couple of dried chiles from the garden. Then when the pork was tender, I placed it on the stove top and boiled it down for about 15 min. Boiled it down a little too much, but the flavor was excellent. A really great recipe. two thumbs up from everybody at the super bowl party I made this for. Will def. have again.
By ppciuser_296784
holland, PA
on January 29, 2012
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Big hit with the family. The prior reviewers have it right. A little less stock, a little cumin, and maybe a few more Jalapenos since they are very mellow by the time this is done. Really easy to prepare.
By makw
on January 16, 2012
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Delicious! Thank you, Chef Flay. Full of great vegetable flavor (loved the tomatillo tartness and the pork was moist, tender and tasty. We seeded and de-ribbed our peppers and though we do love heat, we enjoyed the muted pepper buzz. We used homemade chicken stock and added additional jalapenos and a poblano, and as always, were generous with the garlic. We braised at 325 for 2 hours total because we have never braised at 400 before. Because my husband wanted a slightly thicker soup we removed about a fourth of the vegetables from the soup, processed them and added them back. Will be forwarding this recipe to the kids :
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