Pork, poblano tomatillo chili
Local foodie Ken Roberts brings a personal take to this hearty chili, inspired by his time in California where tomatillos were always in season. Smoky, rich and satisfying, it shows just how well tomatillos hold their own in slow-cooked comfort dishes.
Ingredients
- 1 pound tomatillos husked and rinsed
- 2 plum tomatoes
- 4 large poblano peppers
- 1/2 –2 jalapeños depending on heat preference
- 1/2 cup vegetable oil divided
- 3 pounds pork butt or shoulder cut into 1 1/2-inch pieces (trim excess fat)
- 2 tablespoons cumin
- 2 tablespoons chili powder
- Salt and pepper to taste
- 1 yellow onion small dice
- 3 garlic cloves minced
- 2 tablespoons cornmeal
- 4 cups low-sodium chicken broth
- Cornstarch as needed
- Optional: grated cheddar green onions, sour cream
Instructions
- Toss tomatillos, tomatoes, poblanos and jalapeños with 1-2 tablespoons oil on a baking sheet. Broil, turning once or twice, until charred, about 10-12 minutes.
- Transfer peppers to a bowl and cover to steam for 10 minutes. Peel skins from tomatoes. Chop tomatoes and tomatillos. Peel, seed and chop peppers (poblanos in 1-inch pieces, jalapeños minced).
- Season pork with cumin, chili powder, salt and pepper.
- Heat 2 tablespoons oil in a large Dutch oven over medium heat. Brown pork, 3-5 minutes, then transfer to a plate.
- Add more oil if needed. Cook onion and garlic until softened, about 2-3 minutes. Stir in cornmeal and cook 1 minute. Add vegetables, pork and broth. Cover and simmer until pork is tender, about 1 1/2 hours.
- Uncover, adjust seasoning and simmer 30 minutes more until slightly thickened. If needed, add a cornstarch slurry to reach desired consistency.
- Serve with toppings of choice. Cornbread makes a perfect side.
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