From Tom Venator
Servings: 6
Serving Size: slightly more than 2 cups

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, then into a blender and puree.

3. In the same stock pot used for browning the pork, saute onions. Add the diced garlic, jalapenos, oregano, and cumin. Lightly saute. Add chicken stock and heat to a simmer. Scrape the fond from the bottom of the pot and stir. Add the pureed roasted garlic and tomatillos. Finally, add the browned pork 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 the peppers, remove the stems and seeds, and roughly chop into ¾ inch squares. Add to the simmering pot of chili. Check seasoning and add more hot pepper or spices to taste.

5. Dice potatoes into ⅜-½ inch cubes and add to pot roughly 30-40 minutes prior to serving.

Notes

• Can be served alone or with cornbread.