Green Chili



2 Anaheim Peppers

1 small jalapeno pepper 

1/4 C vegetable oil plus a few T to roast the vegetables 

2 lbs pork shoulder, cut into cubes

1 medium onion, sliced 

2 cloves of garlic, minced

1 16 ounce can of crushed tomatillos

6 fresh tomatillos, husks removed & rinsed 

4 C chicken stock


Preheat oven to 400 degrees

Place tomatillos, Anaheim peppers, jalapeno peppers and sliced onion on a baking tray

Sprinkle with a few T of oil and toss

Roast until the skin blisters and the onions start to char, about 15 minutes

Let cool then remove the stems and seeds of the chilis and most of the skin, chop roughly with the onions and tomatillos and set aside

Heat 1/4 C of oil in a large Dutch Oven till it shimmers over medium high heat

Sprinkle salt and pepper on the pork and add to the Dutch Oven and brown the meat, about 15 minutes, stirring continuously

Add roasted vegetables, chicken stock and crushed tomatillos

Cook over low heat for a few hours or until vegetables are soft and the meat is cooked through

Let chili cool for a while off the heat, then either take some of the chili and blend it in a traditional blender or use a stick blender to emulsify it a little

Serve with warm tortillas and lime slices