Well it’s the day before St. Patrick’s day and I was trying to figure out what to make to celebrate. I wanted to make some Irish Soda bread, but really didn’t feel like baking. I really can’t stand corned beef so that was OUT! But GREEN food is good for St Paddy’s day right? RIGHT!
GREEN CHILI!!!!! Perfect!
This was the first time I ever attempted to make green chili. I ate it plenty while I was in Colorado. I had several recipes but none of them looked quite right to me so I made up my own. And I have to say it was a winner. Mr. Steam even voted it one of the best things I have ever made.
- 2 poblano peppers
- 1 jalapeno pepper
- 6-8 tomatillios
- 2 T extra virgin olive oil
- 3 lb pork roast cubed 1/2 inch
- 2 large onion diced
- 3 large garlic cloves minced
- 1 1/2 T whole cumin
- 1 1/2 T whole coriander
- 6 c chicken stock
- 1 32 oz can of hominy
- 13 oz hatch chilis
- 1 t kosher salt
- 2 corn tortillas
- Optional garnishes: Grated cheddar cheese, sour cream, green onions, avocado wedges, corn bread
- Peel and quarter the tomatillos put them on a cookie sheet along with the poblanos and jalapeno.
- Broil until the tomitillos char a little. Flip them over and broil them for a little bit longer.
- Pull the tomitillos out.
- Keep roasting the peppers until they are black on all sides. Put them in a zip top back and let them sit for about 10 minutes.
- Heat up a large dutch oven with the olive oil. Brown 1/2 of the pork. You want it crunchy. Put the browned meat in a bowl, and brown the other 1/2 of the meat. once that is browned put that in a bowl and set aside.
- While the meat is browning, take the peppers out of the bag and remove the skin, stem, and seeds.
- Put 1/2 c of stock, the peppers and tomatillos in a blender and puree until smooth. If the peppers and tomatillos are still hot be sure to hold a folded towel over the blender rather than the cover. If you use the cover with hot food the steam will blow off the cover and you will have hot puree all over yourself and the kitchen. Set the puree aside.
- Drain all but 2 T of the pork fat from the dutch oven. Saute the onions until the are clear.
- If you are using pre-ground spices, skip this step. While the onions are cooking put the whole cumin and whole coriander in a dry pan on high heat. Toast them just until you can smell them. Put them in a spice grinder and grind fine and set aside.
- Add the minced garlic and cook for 1 minute.
- Add the salt and spice mixture and cook for 1 minute.
- Add the tomatillo and pepper puree to the onions and garlic and cook for about 5 minutes.
- Add the pork, chicken stock and hominy. Let it simmer for about 20 minutes.
- While the Chili is simmering tear up 3 corn tortillas and put in the blender with 1/2 of the soup. Puree until it is smooth. Add into the chili.
- Add the hatch chilis and cook for about 10 more minutes.
- Serve with your choice of garnish and enjoy.