Tuesday, November 1, 2011

green chili... 2 hours and 10 minutes

the goods:

3 pounds tomatillos (husks removed), washed
1 tablespoon vegetable oil
2 pounds boneless pork shoulder, cut into 1/2-inch pieces
1 large white onion, diced small
2 poblano chiles, ribs and seeds removed, diced small
3 jalapenos, ribs and seeds removed, diced small
3 garlic cloves, minced
sour cream, for serving
crumbled tortilla chips, for serving

In a food processor, puree tomatillos until smooth. In a large Dutch oven or other heavy pot, heat oil over high. Add pork and cook until browned, 9 minutes. With a slotted spoon, transfer pork to a plate.

Add onion, poblanos, and jalapenos to pot and cook until onion is translucent, 4 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Return pork to pot and add tomatillo puree and 2 and 1/2 cups water. Bring to a boil over high.

Partially cover, reduce heat, and simmer until pork is tender, 1 and 1/2 to 2 hours. Season to taste with salt and pepper. Serve with a dollop of sour cream and some crumbled tortilla chips.

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