Servings: 6

Serving Size:

Ingredients

• Approx. 4 lbs= boneless trimmed pork shoulder trimmed and cut into ~1" cubes
• 9-10 good sized poblano peppers
• 1.5 lbs tomatillos
• 64 ounces chicken stock
• 2 medium onions coarsely chopped
• 4 jalapenos seeded and finely diced
• 2 large cloves garlic
• 3 large (~21 ounces) Yukon gold potatoes
• 5 tsp minced garlic
• 1 Tbl oregano
• 1 tsp ground cumin

Steps

1. Season pork with salt and pepper. Brown in batches in hot canola oil in a large stock pot. Add a little more oil halfway through if the pot looks dry.
2. Concurrently roast tomatillos with whole garlic cloves in a 400F oven until tomatillos start to brown and blacken. Cool, transfer tomatillos, garlic and pan juices into a blender and puree.
3. In the same stock pot used for browning pork saute onions. Add diced garlic, jalapenos, oregano and cumin a lightly saute. Add chicken stock and heat to a simmer. Scrape the bottom to remove and mix in all of the fond from the pork browning and onions. Add pureed roasted garlic and tomatillos. Add browned pork into the pot and finish cooking until very tender.
4. Broil poblanos until burnt and blistered. Rotate to get all sides. Remove from the oven and place into a bowl with plastic wrap over the top to make them finish by steaming. Peel peppers, remove stem and seeds and rough chop into 3/4 inch squares. Add to the simmering pot of chili. Check seasoning and add more hot pepper or spices to taste.
5. Dice potatoes into 3/8-1/2 inch cubes and add to pot roughly 30-40 minutes prior to serving.

Notes

• Can be served alone or with cornbread.