Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

Created for 2011 IWLE Chili Cook Off by the Southwest Senoras. We won the people's choice award for this recipe!!

Ingredients Nutrition

  • 3 lbs pork butt, cubed 1/2-1-inch (shoulder is fine)
  • 3 tablespoons canola oil
  • 1 12 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 12 teaspoons Mexican oregano, chopped (regular will work)
  • 2 bay leaves
  • salt, to taste
  • pepper, to taste

Directions

  1. Put salt and pepper in enough flour to dredge the pork. Dredge.
  2. Put oil into hot skillet and brown the pork.
  3. 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.
  4. Green chile powder (mild, medium or hot) can be added to increase heat.
  5. Simmer for 3 hours or until the pork falls apart.
Most Helpful

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.

Angel in the Kitchen January 26, 2012