Have you ever had Green Chili?
Well, you’re in for a little treat.
This little bowl is packed full of flavor!
Lots of spice from multiple peppers, garlic, onion, tomatillos & pork.
This chili is one of the best things I have ever eaten & I request it on a regular basis.
While I help make this dish, my husband has truly perfected this recipe & won’t let me share his little secrets.
I have done my homework & found a recipe that is close to what we use . I have also attached a link for award winning
green chili recipes in case you want to try those. They are all very different!
Here you can find the award winning green chili recipes.
Here is the version I found on food network. I have also listed the recipe below.
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour
Preheat oven to 350 degrees F.
Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
Meanwhile, place the Anaheim peppers on a sheet pan.
Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.