Pork Green Chili

Pork Green Chili Recipe

1 Pork Butt or Shoulder (about 5 lbs)

About 2 dozen large Anaheim Green Chiles, roasted, peeled and chopped (see below)

2 large yellow onions, chopped

2-4 bay leaves

2 large cans Swanson's Chicken Stock

6-10 cloves of garlic, peeled and chopped

2 jalapenos, seeded, roasted and chopped

2-3 tsp cumin (more if you like the taste)

fresh cilantro and lime

2tsp to 1 Tbsp flaked red pepper

Kosher salt and ground black pepper

In a large heave dutch oven, brown the pork butt in a bit of oil.  Then melt about 6 TBSP unsalted butter and sauté the onions and garlic until tender.  Add enough chicken stock to cover the pork.  Add green chiles, japs, cumin and red pepper and cook, covered, over low heat until very tender:  about 2-3 hours.  Remove pork, cool and shred.  Meanwhile, turn up heat on chili and reduce until thickened.  Alternately, you can cool the chili and puree it in the blender or food processor to thicken it.  Add shredded pork back into stock, season to taste, and serve as a chili or on rellanos or burritos.

Roasting Green Chiles

There is nothing like the chocolaty smell of roasting green chiles--it's fabulous and make your house smell cozy. 

Make a slit in each green chile and place them over an open flame on the stove or put them right on an electric burner turned to med-high or high.  Lightly scorch (do not blacken completely) and then place chiles in a paper back that you fold over.  When they cool you can peel them.  Try to get all the seeds out (this is what makes things HOT).  You can freeze the chiles in the freezer or put them in the fridge to use.