• Crockpot
  • Saute Pan
  • Grill (optional)

  • 4 lbs or Pork Shoulder (trimmed and cubed)
  • 2lbs Tomatillos
  • 3 Jalapenos
  • 5 Poblano peppers
  • 4 Cubanelle peppers
  • 6 Whole Garlic Cloves
  • 1 large Onion (roughly chopped)
  • 2 cups of fresh Cilantro Leaves
  • 1 quart Chicken Stock
  • Oil for searing
  • 1 teaspoon dried Oregano
  • 1 teaspoon Cayenne
  • 1 tablespoon Cumin
  • Salt and Black Pepper to taste
View the full article over at Grim Kitchen

Step 1: Roast Vegetables

Remove outer husks from the Tomatillos and rinse thoroughly. Coat lightly with Oil and set aside.

Roasting can be done in the oven or over hot coals on a grill.

For Grill:
  • Light a full chimney of coals.
  • Once the coals have started pour on half the grill to create direct and indirect heat zones.
  • Place Tomatillos on the grating directly over the coals.
  • Flip when bottoms are charred. Then cook until tops are charred.
  • If they appear to be charring too quickly, move to an area of the grill further from the coals.
  • When done, place in a bowl and set aside.
  • Wrap the 6 Cloves of Garlic in tinfoil and place on the indirect side of the grill.
  • Working in batches with the Cubanelles, Poblanos, and Jalapenos, char the peppers directly over the coals. Continue until the skin is blackened.
  • Transfer the charred Peppers into a bowl and cover.
  • Keep the Garlic Cloves on the grill until softened

For Oven:
  • Set oven to broil.
  • Place Tomatillos, Jalapenos, and Garlic Cloves in an oven safe dish.
  • Roast for approximately 10 minutes until charred, flipping the Tomatillos half way through.
  • Repeat the above steps for the Cubanelles and Poblanos.
I detest bell peppers! Cubanelles are not bells, they're a mild, kind of sweet chile. I don't think they're usually used in Mexican cooking, and I don't think I saw them much on the West coast. Common on the East, though. Outstanding recipe! I miss good Mexican food soooooo much!
I made this for my wife last night - she exclaimed &quot;Wow! Good job, honey, this is amazing!&quot; And I agree.<br> <br> I&nbsp;browned the&nbsp;pork and sauteed the onions in a&nbsp;6 qt/5.7 Litre&nbsp;Dutch oven, and cooked the Chili for 3 hours in a 300 degree oven.<br> <br> I had no luck finding Cubanelle chiles, even in Seattle, the foodie mecca. I asked at three grocery stores before inquiring at a Mexican market... they said Cubanelles are the same as bell peppers (which I will <u>not</u> eat), but Wikipedia has a picture that looks more like Pasilla chiles, so I grabbed those instead. The sauce was perfect!&nbsp;&nbsp;&nbsp;&nbsp; Just wondering where you get your Cubanelles.<br> <br> Thank you for a great 'ible, and for a new favorite recipe.<br> <br> PS, I would recommend using aluminum foil to line your pan if you roast these in the oven.
NOM. This looks beyond wonderful. I think I'll need to get the ingredients for this. I have some pork shoulder just waiting to be made yummy. :D

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