Crockpot Pork Chili Verde

Equipment:

• Crockpot
• Saute Pan
• Grill (optional)

Ingredients:

• 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.

Comments

[streetrod5]

I made this for my wife last night - she exclaimed "Wow! Good job, honey, this is amazing!" And I agree.

I browned the pork and sauteed the onions in a 6 qt/5.7 Litre Dutch oven, and cooked the Chili for 3 hours in a 300 degree oven.

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 not eat), but Wikipedia has a picture that looks more like Pasilla chiles, so I grabbed those instead. The sauce was perfect!     Just wondering where you get your Cubanelles.

Thank you for a great 'ible, and for a new favorite recipe.

PS, I would recommend using aluminum foil to line your pan if you roast these in the oven.

[jessyratfink]

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