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Prep Time: 0 Minutes Cook Time: 330 Minutes |
Ready In: 330 Minutes Servings: 10 |
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Great dish served with warmed flour tortillas. Ingredients:
2 lb. pork shoulder |
2 t. pressed garlic (or finely minced) |
1 - 2 t. lime juice |
1 lb. tomatillos, chopped |
2 - 7 oz. cans hot salsa verde |
2 - 3 medium onions, chopped |
2 qt. chicken stock |
1 - 2 t. cumin |
2 c. fresh peppers chopped* (see note below) |
1 lb. romano tomatoes, seeded and chopped |
salt & pepper to taste |
flour tortillas |
Directions:
1. Cut pork shoulder into bite-sized pieces, brown in stockpot or large dutch oven in a small amount of oil.
2. Add onions and garlic to pork and continue cooking until onions are slightly tender.
3. Add chicken stock, cilantro, cumin, lime juice and chopped peppers simmer for one to two hours.
4. Add in tomatillos, salsa verde, salt and pepper; simmer for a couple of hours.
5. Add chopped romano tomatoes and continue simmering for about an hour.
6. Taste chili frequently to adjust taste as needed.
7. If a thicker chili is desired make a roux using some of the stock and cornstarch and stir into chili.
8. Serve in bowls with warmed, buttered tortillas on the side.
9. *Use a combination of jalapenos, anaheim and poblano peppers or your favorites
10. Note: Adjust this recipe's spiciness and thickness according to your tastes.
11. Green chili is excellent served over burritos with grated cheddar cheese and sour cream.
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