Guy Fieri's Pork Chili Verde

By slw1112

Ingredients

• 2 dried pasilla chiles, stems removed
• 2 tablespoons canola oil
• 1 large sweet onion, diced
• 2 Anaheim chiles, seeded and diced
• 2 poblano peppers, seeded and diced
• 2 jalapenos, seeded and minced
• 6 garlic cloves, minced
• 2 pounds tomatillos, husks removed
• 4 pounds boneless pork butt, trimmed of fat and cut into 1 1/2-inch cubes
• 1/2 cup white wine
• 3 tablespoons white vinegar
• 1 quart low-sodium chicken stock
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 bay leaf
• Kosher salt
• Freshly ground black pepper
• 1/3 cup masa harina
• 1 lime, juiced
• Freshly chopped cilantro, for garnish
• Crispy tortilla strips, for garnish
• Shredded jalapeno Jack, for garnish
• Chopped scallions, for garnish
• 1 cup sour cream, for garnish

Details

Servings 1
Adapted from dadt.com

Preparation

Step 1

Begin by rehydrating the pasillas. Place them in a bowl with ¾ cup warm water and let sit for 20 minutes.

Place the tomatillos on a sheet tray and place under broiler for 7-8 minutes until lightly charred all over. Set aside to cool, then roughly chop them up. Tear up the hydrated pasilla peppers and reserve the water they were rehydrated in.

In a large Dutch oven, heat the oil, add the onion, Anaheim, poblano and jalapeno peppers, and garlic. Saute until translucent but not brown. Remove from pan and set mixture aside.

Season the pork with salt and pepper. Add to Dutch oven and cook over high heat until browned on all sides, about 8 minutes. Add the onion-pepper mixture back to the pan with the pork. Mix thoroughly, then deglaze with the wine and vinegar. Cook the mixture for 5 minutes to reduce, then add the chicken stock, 2 cups water, oregano, cumin, bay leaf, tomatillos, torn pasilla, 2 cups water and pasilla water. Season with salt and pepper. Bring to a boil, then lower the heat to a simmer.

Place a lid on the Dutch oven and simmer for 30 minutes. Whisk in the masa harina, which will thicken the chile. Simmer for 30 minutes more, or until sauce is thickened and pork is tender.

Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips, shredded cheese, and chopped scallions.