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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Here is a great recipe for a chili that has no beans but a wonderful, smoky flavor. Serve with rice or warm tortillas. Add some diced avocado and sour cream for a full meal. This recipe is courtesy of Dan Blair and is the first recipe from a weekly recipe club I joined at work. Ingredients:
2 whole white onions, chopped |
8 -10 garlic cloves |
1 teaspoon epazote (native mexican spice, you can substitute marjoram) |
4 -5 lbs pork shoulder, cut into one-inch cubes |
8 fresh poblano chiles |
3 jalapenos, seeded and chopped |
3 jalapenos, with seeds, chopped |
3 cups chicken broth |
12 whole tomatillos, roasted and pureed in blender. (canned tomatillos or tomatillo salsa works here too.) |
1 teaspoon ground cumin |
sea salt |
fresh ground pepper |
Directions:
1. Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
2. Brown Pork in pan with small amount of oil. Set aside.
3. Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
4. Add epazote and jalapenos stir until heated through.
5. Add pork, cumin, tomatillos and two cups of chicken broth.
6. Cook covered on low for two hours, adding broth as needed. (Don’t add too much, it will be too thin.
7. The last 30 minutes, add poblanos.
8. Salt and pepper to taste.
9. The longer it cooks on low the better it is.
10. Serve by itself with warm buttered tortillas or over rice.
11. Great the next day.
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