New Mexican Green Chili
Instructions:
- At New Mexico’s chile stands, green chiles are as popular as red ones. Tomatillos, which resemble small, hard green tomatoes and are covered with papery husks, are sold fresh and canned. Dark green poblano chiles are sometimes called fresh ancho chiles, but don’t confuse them with dried anchos.
- 1 bunch cilantro
- 3 garlic cloves, finely chopped
- 11â„2 teaspoons salt
- 2 pounds boneless pork shoulder, trimmed and cut into 3â„4-inch pieces
- 2 medium onions, chopped
- 3 serrano or jalapeño chiles, seeded and finely chopped
- 1 teaspoon ground cumin
- 1â„4 teaspoon ground red pepper (cayenne)
- 2 pounds tomatillos, husked, rinsed, and cut into quarters
- 4 poblano chiles or 2 green peppers, roasted , seeded, and cut into 1-inch pieces
- 1 can (151â„4 to 16 ounces) whole-kernel corn, drained
- sour cream (optional)
- warm flour tortillas (optional)
- Preheat oven to 325°F. Chop enough cilantro leaves and stems to equal 1â„4 cup; chop and reserve another 1â„4 cup cilantro leaves for garnish. With side of chef ’s knife, mash garlic and salt to paste; transfer to 5- quart Dutch oven. Add pork, onions, serranos, cilantro leaves and stems, cumin, and ground red pepper; toss to combine. Cover and bake 1 hour.
- Stir in tomatillos and roasted poblanos. Cover and bake until pork is very tender, 1 hour 30 minutes to 2 hours longer.
- Skim and discard fat. Stir in corn and heat through. Sprinkle with reserved cilantro and serve with sour cream and tortillas, if you like. Makes 6 main-dish servings.
- Prep: 30 minutes
- Bake: 2 hours 30 minutes