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Chef Michael Symon's Green Chili

Serves 4-6

Originally aired

INGREDIENTS
  • 3 pounds pork shoulder, cut into medium dice
  • Salt and pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons olive oil
  • 5 jalapeos, halved
  • 5 poblanos, halved
  • 2 pounds tomatillos, husked and rinsed
  • Olive oil, for drizzling
  • 6 cloves garlic, sliced
  • 1 large red onion, cut into medium dice
  • 1 cup oregano leaves, chopped
  • 2 bottles of your favorite beer
  • 1 quart of stock or water
  • 1 cup cilantro leaves, for garnish
PREPARATION

Preheat oven to 400F.

Heat a large Dutch oven over medium heat. Season pork liberally with salt, cumin and coriander. Add oil to the pot and let it get hot. Add pork and brown for about 3-5 minutes.

While pork is browning, toss jalapeos, poblanos and tomatillos with oil, salt and pepper and place on a cookie sheet. Bake for 10-15 minutes.

Add garlic and onion to the pot with the pork and sweat for 2 minutes. Remove vegetables from oven and pulse in a food processor. Add to pot with beer and stock and simmer for 1 hour or until pork is tender.

Serve with any combination of pickled red onions, rice, lime wedges, Cotija cheese, cilantro and tortilla chips.

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