Bob’s Chili Verde

Hot chili verde for a cold Bear Lake day.

Two things I like to do when I’m cooking:

1. Use random ingredients from the fridge and cupboard to make a meal, and

2. Tweak my favorite recipes until they’re just right.

Of course, to me, they’re never quite right. But Kristen said this version of chili verde was the best one yet, which felt like a reasonable moment to finally write it down.

We usually eat this in a bowl with a side of tortillas, but it also works great for smothered burritos and similar situations. Hope you enjoy it. Let us know how it goes.

Ingredients

• 3 pounds pork loin or pork shoulder, trimmed of fat and cut into 1-inch pieces

• Salt and pepper

• 2 tablespoons vegetable oil

• 1 large yellow onion, divided

• 4 cloves garlic, minced

• ½ tablespoon ground cumin

• 1 tablespoon dried oregano

• 2½ cups chicken broth, divided

• 5 fresh poblano chiles

• 2 fresh jalapeño peppers

• 1½ pounds fresh tomatillos, husks removed

• ½ cup fresh cilantro, coarsely chopped

• ½ lime

Instructions

1. Season the pork pieces on all sides with salt and pepper.

2. Heat a large cast iron skillet over high heat. Add the oil. Once hot, sear the pork in batches until browned on all sides. Remove pork from the skillet and set aside.

3. Deglaze the skillet with ½ cup chicken broth, scraping up any browned bits.

4. Dice half of the onion and sauté it in the skillet until tender. Add the garlic and cook for about 30 seconds.

5. Stir in the cumin and oregano, then transfer everything to a slow cooker. Add the browned pork and the remaining chicken broth.

6. Cook on high for 3–4 hours.

Meanwhile, make the sauce

7. Place an oven rack in the second-highest position and turn the oven to high broil.

8. Lightly spray a sheet pan with cooking oil. Wash the poblano peppers, jalapeños, and tomatillos.

9. Slice the tomatillos and peppers in half. Remove stems. Seed the peppers and remove the white veins. Do not seed the tomatillos.

10. Place the remaining half onion, the poblanos, jalapeños, and tomatillos on the baking sheet, cut side down. Broil for 7–10 minutes, or until well browned.

11. Immediately transfer the peppers to a plastic bag and seal. Let them steam for 5 minutes, then peel off the outer skins.

12. Add the onion, peppers, tomatillos, and cilantro to a blender and purée until smooth.

Finish

13. Add the sauce to the slow cooker and cook for an additional hour.

14. Season with salt to taste.

15. Turn off the slow cooker, squeeze in the juice of ½ lime, stir, and serve.

Bob’s Notes

• Pork shoulder is preferred. Pork loin behaves itself but doesn’t bring as much character.

• Jalapeños vary wildly. Taste one before committing.

• Leftovers are excellent and will ruin you for other chili.

• We’re spelling it chili. Please direct concerns elsewhere.