A popular dish in the southwestern United States, green chili gets its color from a variety of vegetables and herbs, often green tomatillos, green chilies and cilantro. As is typical with Southwestern cuisine, green chili is packed full of fresh, bold flavors and gives a kick of spice from hot chiles. The choice of meat plays a vital role in green chili. It requires a flavorful meat to stand up to the other flavors, and it should be dense enough to give the chili textural differences.
Things You'll Need
Preheat the oven to 400 degrees Fahrenheit.
Rinse, peel and chop two red onions. Husk, rinse and halve 1 lb. of green tomatillos. Cut three jalapeños in half and remove the stems and seeds.
Combine the onion, tomatillos, jalapeños, two garlic cloves and 1 tbsp. of canola oil in a mixing bowl. Toss the ingredients until everything is lightly coated in the oil.
Spread the oiled vegetables on a baking sheet. Bake the vegetables until they begin to brown, between 20 and 30 minutes.
Pour 3 tbsp. of canola oil in a Dutch oven. Put the Dutch oven over medium-high heat. Meanwhile, cut 2 lbs. of pork shoulder into 1-inch cubes.
Throw a handful of the cubed pork into the Dutch oven. Stir occasionally until the pork browns. Remove the browned pork and repeat the process with the remaining pork.
Return all of the pork to the Dutch oven, and add 5 cups of chicken stock. Add the vegetables to the Dutch oven.
Cover the Dutch oven and place it in the oven until the pork is tender, about 90 minutes.
Puree 1 cup of fresh cilantro with 2 tbsp. of water in a food processor. Stir the puree into the cooked chili.
Reduce the number of jalapeños for a more mild chili.