Green Pork Chili
I love chli it is one of my favorite winter foods. If you eat the same old chili with beans and ground beef though it can tend to get a little boring so I like to change up my chili. I like to change up the meat that I use and I like to change up the fresh ingredients. If you like the taste of peppers (not the super spicy ones) you will love this chili. There are no tomatoes in this chili.
8 Pablano Chili peppers
3 pounds of pork shoulder, trim off the fat and cut in to bite sized pieces.
2 medium yellow onions, chopped
6 cloves garlic, peeled, and minced
1 tablespoon of masa harina (masa harina is a fine flour made of dried corn that is cooked with lime and then dried again, you can find it in the Mexican food sections of most supermarketes. If you can't find it you can use flour instead but it is not as flavorful. You could also try grounding a couple of handfulls of corn chips in the blender or food processor until they reach the consisitency of a fine powder, this will give you a good flavor.).
1 tablespoon of oregano
3 to 4 cups of chicken stock.
salt to taste
1 or 2 jalepenos pureed
1 pinch of cumin
Roast the peppers on your grill or under your oven broiler, about 1 minute on one side and then turnng it over for a minute should do the job, keep a close eye on it, don't walk away. Once it starts to blacken turn or remove from heat. Let them cool off until they are safe enough to handle. Then push the blackened part off with your finger. then cut the stems off and cut them in half. Using a teaspoon remove the seeds. Then dice the peppers and set them aside.
Pour about a teaspoon or two of vegetable oil in to a large heavy bottomed stock pot. Add the pork to the pan. Cook the pork pieces just until they are brown. Pour the pork and their juices into a heat safe mixing bowl and set aside.
In the same stock pot add the onions, and garlic and saute until softened. This will take abou 5 minutes. Sprinkle the por with the masa harina or flour over the meat and stir for a couple of minutes. Then add in the pork and ts juices. Then add in the pablao peppers and the orego. Pour the stock over the meat. Bring the mixture to a boil, and then reduce it down to a simmer. Simmer for about an hour and a half. During the last half hour add in the pureed jalepenos. Add salt to taste, and add in a pinch of the cumin.
Remove from heat and serve right away.