Here is a great recipe for a chili that has no beans but a wonderful, smoky flavor. Serve with rice or warm tortillas. Add some diced avocado and sour cream for a full meal. This recipe is courtesy of Dan Blair and is the first recipe from a weekly recipe club I joined at work.
- 2 whole white onions, chopped
- 8 -10 garlic cloves
- 1 teaspoon epazote (Native Mexican spice, you can substitute Marjoram)
- 4 -5 lbs pork shoulder, cut into one-inch cubes
- 8 fresh poblano chiles
- 3 jalapenos, seeded and chopped
- 3 jalapenos, with seeds, chopped
- 3 cups chicken broth
- 12 whole tomatillos, roasted and pureed in blender. (Canned Tomatillos or Tomatillo salsa works here too.)
- 1 teaspoon ground cumin
- sea salt
- fresh ground pepper
- Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
- Brown Pork in pan with small amount of oil. Set aside.
- Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
- Add epazote and jalapenos stir until heated through.
- Add pork, cumin, tomatillos and two cups of chicken broth.
- Cook covered on low for two hours, adding broth as needed. (Don’t add too much, it will be too thin.
- The last 30 minutes, add poblanos.
- Salt and pepper to taste.
- The longer it cooks on low the better it is.
- Serve by itself with warm buttered tortillas or over rice.
- Great the next day.