Green Chili

By LeeBoruchow

Ingredients

• 3 lbs pork shoulder, cut into medium dice
• Salt and pepper
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp olive oil
• 5 jalapeños, halved and seeded
• 5 poblanos, halved and seeded
• 2 lbs tomatillos, husked and rinsed
• Olive oil, for drizzling
• 6 cloves garlic, sliced
• 1 large red onion, cut into medium dice
• 1 cup oregano leaves, chopped
• 1 bottle of blonde ale
• 1 quart of stock
• cilantro leaves, cotija cheese, pickled red onions, for garnish

Preparation

Step 1

Preheat oven to 400ºF.

Heat a large Dutch oven over medium heat. Season pork liberally with salt, cumin and coriander. Add oil to the pot and let it get hot. Add pork and brown for about 3-5 minutes.

While pork is browning, toss jalapeños, poblanos and tomatillos with oil, salt and pepper and place on a cookie sheet. Bake for 10-15 minutes.

Add garlic and onion to the pot with the pork and sweat for 2 minutes. Remove vegetables from oven and pulse in a food processor with the oregano. Add to pot with beer and stock and simmer for 1 hour or until pork is tender.

Serve with any combination of pickled red onions, rice, lime wedges, Cotija cheese, cilantro and tortilla chips.