Green Chili

Name: Green Chili
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 4 pounds boneless pork butt (extra fat trimmed, cut into 1-inch chunks,); salt & black pepper (to taste); 4 tablespoons olive oil (divided); 1 medium yellow onion (diced); 1 pound tomatillos (husked and quartered); 12 ounces canned (or frozen) green chilies (diced, not drained ); 2 cups cilantro (packed, leaves and stems); 4 garlic cloves; 2 jalapenos (seeded); 1 tablespoon dried oregano; 2 teaspoons cumin; 4 cups chicken stock (divided); 15 ounces fire-roasted tomatoes (diced)

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Posted by Steve 06 January 2020

6 servings

Prep Time 00 : 20

Cook Time 04 : 00

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Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities!

Ingredients

4 pounds boneless pork butt (extra fat trimmed, cut into 1-inch chunks,)
salt & black pepper (to taste)
4 tablespoons olive oil (divided)
1 medium yellow onion (diced)
1 pound tomatillos (husked and quartered)
12 ounces canned (or frozen) green chilies (diced, not drained )
2 cups cilantro (packed, leaves and stems)
4 garlic cloves
2 jalapenos (seeded)
1 tablespoon dried oregano
2 teaspoons cumin
4 cups chicken stock (divided)
15 ounces fire-roasted tomatoes (diced)

Steps

Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.

Season pork with salt and black pepper.

Heat 1 tablespoon oil in a large soup pot over medium-high heat.

When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.

Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.

In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.

Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.

Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.

Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.

Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.