Green Chili aka Mean Green Pig

Any recipe for a Mexican dish that includes pork always captures my attention, particularly when it calls for boneless pork shoulder, a favorite cut for the crockpot.  When I spotted this recipe with its interesting title in the food section of the Chicago Tribune around Super Bowl time, I immediately sat up straighter and took note.  I saw that it included tomatillos, another of my favorite ingredients, so I was in hog heaven!  OK, I promise—no more gratuitous porcine comments…

This was the first time I’ve ever made or had green chili, but it definitely won’t be the last.  The boneless pork was melt-in-your-mouth tender, and the simple blended flavors of the tomatillos, chilies, onions, garlic, and chicken stock were outstanding.

I’ve added green chili to my list of favorite chili recipes, and you should, too!

Green Chili aka Mean Green Pig

Printer-friendly version

Ingredients

  • 3 1/2 pounds tomatillos, husked, rinsed, halved
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 2 1/2 pounds boneless pork shoulder (aka Boston butt), cut into 1-inch pieces
  • Freshly ground pepper
  • 2 medium yellow onions, chopped
  • 2 jalapeños, diced
  • 3 cloves garlic, minced
  • 2 poblano chilies, roasted, diced small
  • 2 cups chicken stock

Accompaniments

  • Cilantro
  • Queso fresco or your preferred Mexican blend cheese
  • Sour cream

Directions

1.  Heat oven to 400 degrees.  Toss half the tomatillos with 2 tablespoons olive oil and 1/4 teaspoon salt; place on a rimmed baking sheet.  Roast 45 minutes.  Meanwhile, puree remaining tomatillos in food processor; reserve 1 1/2 cups puree in a bowl.  Add roasted tomatillos to processor; pulse until slightly chunky.

2.  Season pork with remaining 1/4 teaspoon salt and pepper to taste.  Heat remaining 2 tablespoons olive oil over medium-high heat in a large skillet; brown pork in batches.  Transfer to a slow cooker.  Add onions and jalapenos to skillet; cook until softened.  Add garlic; cook 1 minute.

3.  Put onions, jalapenos, garlic, poblanos, roasted tomatillos and chicken stock in the slow cooker.  Cook on low until pork is falling-apart tender, about 6 hours.  Add reserved tomatillo puree to pot; stir to incorporate.  (Alternately, cook the chili in a Dutch oven on low until meat is tender, 2 hours or longer.)

4.  Serve with accompaniments of your choice.

Source:  A Chicago Tribune recipe (no longer available online)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>