Green Chili Pork
This Green Chili Pork is an involved recipe, but well worth the end result!
- 4 tbsp. Pasolivo Lime Olive Oil
- 2.5-3 lbs. pork shoulder/boston butt
- 4 tbsp. flour(more if needed)
- 1 whole sweet onion
- 5 cloves of garlic
- 1.5 lbs. tomatillo
- 8 poblano peppers
- 5 anaheim peppers
- 1 tbsp. cumin
- 1 tbsp. Mexican oregano
- 6 cups chicken stock
- 1 bunch of cilantro
Place tomatillos and peppers on baking pans and roast on 350 degrees for 40 minutes. Cut pork into cubes, salt, pepper and flour then brown off in large heavy bottom dutch oven. Brown in batches with lime oil being sure not to overcrowd the pan. Remove all pork after browning and add chopped onion, cook until translucent. Add chopped garlic at the end and saute for 2 minutes. Remove peppers and tomatillos from oven and pulse in blender until incorporated, may take a couple batches. Add to pot, add all seasonings and chicken stock. Add pork and bring to a simmer, then place lid on dutch oven and bake in 350 degree oven for 3.5 hours. Put cilantro and couple tbsp. of water in a blender until well chopped and add to pot. Put back into oven for about 1 hour until pork is tender.