Tequila Braised Chile Verde Pork Chili

If you want a green chili, a chili verde, one that tastes “green” with the flavors of fresh roasted tomatillos and fresh roasted green chiles (Anaheim and Poblano)…then give this one a shot.

Seasoned with fresh ground chile powders, fresh ground cumin, and braised in a bit of sherry, chicken stock, and tequila, this one really makes the grade…a welcome break from the usual red, tomato-based chili recipe. Make it as thick or as thin as you like by adjusting the amount of masa and simmering near the end uncovered. Of course, no beans in the chili…though, instead of rice, serve it over cooked beans if you like. Garnish with fresh chopped cilantro, a squeeze of fresh lime juice, and warm flour tortillas. Note: This recipe is relatively tame, not real spicy. If you like it spicier, add a medium jalapeño or two during the cooking process.

Ingredients:

• 1 medium white onion, peeled, quartered

• 1/2 pound of fresh tomatillos, husks removed, halved

• 1 medium Anaheim green chile, stem removed

• 1 medium poblano chile, stem removed

• 2 garlic cloves, peeled, smashed

• Canola oil

• 1 1/2 pounds of boneless pork shoulder, cut into 3 inch cubes

• Kosher salt and black pepper

• 1 tsp of ground cumin

• 1 tbsp of Ancho chile powder

• 2 cups of low-sodium chicken stock

• 1/2 cup of dry sherry

• 1/2 cup of gold tequila

• 4 or 5 cilantro sprigs

• 1/4 cup of masa harina

• Steamed white rice

• Diced white onions

• Fresh chopped cilantro

• Fresh limes

• Grated Cotija cheese

• Sour cream or Mexican crema (optional)

• Flour tortillas

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• Preheat oven to 400F.

• Place the tomatillos, the fresh chiles, and the onions of a baking sheet. Spray or drizzle with oil. Season with salt and pepper. Roast until soft and starting to brown, about 20-30 minutes, flipping once halfway.

• Season the pork cubes with salt and pepper. Heat 2 tbsp of canola oil in a large Dutch oven over medium high heat. When the oil is hot, brown the pork well on all sides. Remove to a plate and set aside. Drain and discard the oil.

• Place the roasted tomatillos, onions and chiles in the pan. Add the chicken stock, the sherry, and the tequila and bring to a boil, deglazing the pan. Add the cumin and the chile powders. Add the pork back to the pan, cover, lower the heat to low, and cook until the pork is very tender, about 1 1/2 -2 hours.

• When the pork is tender, remove to a plate and let cool slightly. Cut into 1 inch chunks.

• Remove the cilantro sprigs from the Dutch oven. With an immersions blender, process the vegetables and liquid until it’s smooth, not puréed. Bring to a simmer and add the masa harina. Cook until thicken to your liking, about 5 minutes.

• Add the pork back to the pan. Taste. Reseason if necessary. If it is too spicy, add a tablespoon or so of honey or agave nectar. This recipe is relatively tame, not super spicy. If you want it spicier, add a couple jalapeños with the other chiles.

• Serve with grated Cotija, diced white onions, fresh chopped cilantro and lime wedges. Sour cream or Mexican crema optional. Ladle over white rice with warm flour tortillas.