The pork shoulder in my refrigerator was calling my name! And so were all of the brand new spices I just picked up recently, so nice and fresh - ancho powder (I do love thee!), smoked paprika, cayenne, Mexican oregano. Not to mention the loads of chili peppers begging to be cooked into something delicious. What else to do but make a homemade chili? I am not a chili purist who demands that chili either have beans or no beans. No beans about it! I like it both ways. In fact, I like chili pretty much any way, from red to green to anything in between. This particular recipe skips the beans and goes the green route, though since I used so many seasonings here, it turned out more red than green.
It truly is a riff off of a green chili recipe, or chili verde, starting with roasted tomatillos and four different roasted peppers - jalapeno, serrano, poblano and Anaheim - but it grows from there with a mix of spices and seasonings that take it, for me, to a different level of flavor. I have to say that I've fallen back in love with ancho powder lately. It's my new favorite spice, so expect to see it quite often from me. One whiff of it and I practically melt. You should bust out the crockpot for this one and let everything slow cook and stew until the pork shoulder falls apart and everything melds nicely together. Though a large simmering pot will do just fine for you over low and slow heat.
I served it up with some homemade picante sauce and topped it with crema and chopped cilantro.
Patty's Perspective: This is my kind of chili. I get very excited when we buy tomatillos and poblano peppers. I know instantly something delicious is coming soon. Mike makes a great Salsa Verde recipe, and this has a lot of similarities. So good!
Homemade Roasted Tomatillo-Pork Chili
- 2 pounds pork shoulder
- 6 ounces spicy chorizo
- 2-1/2 pounds tomatillos
- 3 large poblano peppers
- 2 Anaheim peppers (or one large green bell will do)
- 5 jalapeno peppers
- 5 serrano peppers
- 2 cloves garlic
- ½ cup chopped cilantro
- ½ teaspoon ground cumin
- 2 teaspoons ancho powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon salt + 1 teaspoon
- 1 teaspoon ground black pepper
- 2 tablespoons flour
- 1 tablespoon Mexican oregano
- 1 cup chicken stock or Mexican beer
- Heat oven to 350 degrees.
- Slice tomatillos in half lengthwise and set them onto a baking sheet skin sides up.
- Slice all of the peppers in half lengthwise as well. Set them onto baking sheets.
- Bake them all for 30 minutes or so, until the tomatillos are cooked and the pepper skins have charred and loosened.
- Set tomatillos into a food processor. Peel the peppers and set them into the food processor.
- Add garlic, cilantro and 1 teaspoon salt. Process until nice and smooth.
- Transfer to a slow cooker or to a large pot over medium-low heat.
- Heat a cast iron pan to medium heat.
- Cube the pork shoulder and set into a bowl with the rub seasonings – cumin, ancho, paprika, cayenne, garlic, salt and pepper, and flour. Rub it all into the meat.
- Add a bit of oil to the pan and sear the pork shoulder a few minutes per side. Into the slow cooker or pot they go.
- Cook the chorizo in the same skillet, about 5 minutes, until cooked through. Into the slow cooker or pot they go.
- Stir in Mexican oregano and chicken stock or Mexican beer. Cover and cook about 4 hours, until the pork breaks apart very easily and the flavors are awesome!
- Serve in a bowl with extra cilantro and hot sauce, or serve it up with tortillas and all the wonderful fixings.