Chef Michael Symon's Green Chili

by Rachael Ray Show Staff 3:00 AM, February 2, 2012

Aired February 2, 2012

Serves 4-6
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

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.