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Fire Roasted Chili Verde PDF Print E-mail
Written by Will   

If you've only ever had chile con carne you owe it to yourself, your family, and your friends to try making some chili verde. They'll thank you for it.

 

Pork Shoulder 1 3-4 lb Pork Shoulder
Pablano Chiles 6 Pablano Peppers
Green Jalapenos 4 Green Jalapenos
Tomatillos 1 Lb Tomatillos
Onions 2 Onions
Garlic 6 Cloves Garlic
Bacon 12 Oz Bacon
Chicken Stock 4 Cups Chicken Stock
Dried Oregano 1 Tbs Dried Oregano
Cumin 1 Tbs Cumin
Salt and Pepper Salt and Pepper
Flour Flour
Chili Verde Fire Roasted Chili Verde

On a grill (or indoors on a grill pan) cook the pablanos, jalapenos, and the tomatillos until the skin is black and blistered. Set aside.

In a large skillet cook the bacon over medium heat.

Finely chop the onion and garlic. Cut the pork shoulder up into large chunks, about 1" by 2". Season the pork with salt and pepper and dust with flour.

When the bacon is done remove to a plate. Cover and put in the refrigerator.

Add the pork to the skillet and brown in the bacon fat. Do in two batches if necessary. Remove to a large stock pan.

Pour out most of the fat in the skillet and then add the onions and garlic. Cook until soft, about three to four minutes. Add to the stock pan.

Peel off the skins from the peppers and the tomatillos. Remove the stems and seeds from the peppers and discard. Finally chop the peppers and the tomatillos and add to the stock pan.

Add the oregano and cumin to the stock pan and then pour in the chicken stock. Bring to a boil and then reduce to a slight simmer. Cook for four hours stirring and skimming off fat occasionally. At the end of cooking use a fork to shred the pork into smaller chunks.

Serve with warm tortillas and bits of the bacon that you saved.

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours