I love long simmered tasty stews and soups. So when I was watching Cooks Country on PBS I got inspired. Note the variation above has some tomatillo’s and was a fantastic add. However, that adjustment is another recipe for another day.
With a side of Jasmine rice and it’s Amazing and a great Game Day meal!
- 3 pounds boneless pork butt roast (trimmed, and cut in to 1 to 1 1/2" pieces)
- 2 pounds Anaheim chilies (about 10-12, stemmed, halved lengthwise and seeded)
- 3 jalapeño chiles (seeded and diced)
- 1 14.5 oz can diced tomatoes
- 1 tablespoon vegetable oil
- 2 onions (chopped fine)
- 8 Cloves garlic (minced)
- 1 tablespoon ground cumin
- 1/4 cup all-purpose flour
- 4 Cups chicken broth
- cayenne pepper
- kosher salt
- lime wedges
- mexican creme
- In a Dutch oven that is over medium heat, combine the pork, 1/2 cup water and 1/2 teaspoon salt. Cover and allow to cook for at least 20 minutes, stir occasionally. Remove the cover, and increase your heat to a medium-high heat and continue to cook, stirring frequently until the liquid evaporates, and the pork starts to brown in it's own fat. This will take another 15-20 minutes. Transfer the browned pork to a bowl and set aside.
- In your oven, adjust your oven rack to the lowest position and the 2nd rack 6 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil and apply vegetable oil spray. Place the Anaheim chiles, skin side up, and the jalapeños in a single layer. Place the sheet on the upper rack and broil the chiles until they are blackened and soft, this will take 15 to 20 minutes, rotate the sheet and flip the jalapeños half way through the process. Place Anaheims in a large bowl, and immediately cover with plastic wrap, let the chiles cool for 5 minutes, set the roasted jalapeños aside. Heat your oven to 325 degrees.
- After the 5 minutes of cooling, remove the skins from the Anaheims. Chopped the Anaheims in 1/2-inch pieces and place into a bowl. Process the remaining chiles in a food processor until they are smooth, this takes about 10 seconds; transfer them to the bowl with the chopped Anaheims. Pulse your tomatoes and the can juices in your food processor until ground lightly, still chunky. This is about 4 pulses.
- Heat your oil in your Dutch oven over medium high heat, util it starts to shimmer. Add your onions and allow to lightly brown, for about 5-to-7 minutes. Stir in the garlic and cumin and cook until you smell the fragrance of the cumin and garlic, this should take about 30 seconds. Stir in flour and cook for 1 minutes. Stir in the broth, Anaheims, tomatoes, and pork with any reserved juices and bring to a simmer, scrape any brown bits off the bottom and place the cover on the Dutch oven. Place the Dutch oven to the lower rack in your oven and cook the pork until tender for 1 to 1 1/4 hours.
- Season chili with salt, cayenne, and reserved jalepeño to taste. Serve with lime wedges and Mexican creme.