Recipe by Ambervim
Created for 2011 IWLE Chili Cook Off by the Southwest Senoras. We won the people's choice award for this recipe!!
Top Review by Angel in the Kitchen
I can see why this was an award winning chili. Having been to the SW, this is very authentic! The Hatch chilis are hard to get, so I am glad it can be done with poblanos and other chilis.
- 3 lbs pork butt, cubed 1/2-1-inch (shoulder is fine)
- 3 tablespoons canola oil
- 1 1⁄2 cups onions, yellow chopped
- 3 tablespoons garlic, chopped
- flour (for dredging)
- 24 ounces chicken stock
- 24 ounces tomatillos, chopped (I just use food processor)
- 24 ounces chilies, medium hatch roasted and stem tops removed (These are also known as Big Jim)
- 2 teaspoons cumin, ground
- 1 teaspoon cumin, toasted seeds
- 1 1⁄2 teaspoons Mexican oregano, chopped (regular will work)
- 2 bay leaves
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Put salt and pepper in enough flour to dredge the pork. Dredge.
- Put oil into hot skillet and brown the pork.
- In large pot, place a little oil and simmer the onions. Then add stock, chiles, tomatillos, cumin, oregano and bay to simmer. Add pork after browned. Salt and pepper to taste.
- Green chile powder (mild, medium or hot) can be added to increase heat.
- Simmer for 3 hours or until the pork falls apart.