Roasted Green Chili [Pork Chili Verde]
This Roasted Green Chili is smoky and complex, with 4 different kinds of peppers, tomatillos, onions, and garlic - all roasted!
Servings: 12 servings
Calories: 460kcal
Ingredients
- 4 Poblano peppers
- 1 Anaheim pepper
- 3 green bell peppers
- 4 jalapenos
- Vegetable oil or spray
- 3 lbs tomatillos
- 2 medium onions
- 10 Garlic cloves peeled
- 1 tablespoon vegetable oil
- 4 lbs boneless pork butt shoulder*
- 4 cups chicken broth
- 2 cans Mayo coba beans 15 oz each, drained
- 4 cans Small white beans 15 oz each, drained
- 1 + teaspoon cumin
- Salt and pepper
- Cilantro, hot sauce, sour cream, and/or additional roasted jalapenos for garnish
Instructions
- Heat broiler on high
- Slice all four kinds of pepper into large chunks, remove ribs and seeds. Arrange in a single layer on a broiling pan, brush or spray lightly with vegetable oil.
- Broil for a few minutes, until desired level of roasted. Repeat in batches until all peppers are roasted. Allow to cool.
- Remove husks from tomatillos, wash well and remove any that don’t look fresh/good. Slice each in half, arrange in a single layer on broiler pan, cut side up.
- Brush or spray with vegetable oil, broil until desired level of roast is achieved, repeating in batches till all are roasted. Cool.
- Peel onions, slice into ½″ slices. Arrange in a single layer on broiling pan – along with 6 of the 10 garlic cloves – brush or spray lightly with oil, broil until roasted enough, cool.
- In a food processor, puree all of the roasted garlic along with about ⅓ of each type of peppers and onions, and about ½ the tomatillos. Set aside.
- Chop remaining vegetables into ½″ chunks, set aside.
- Trim your pork roast of excess fat, cut into ~ ½″ chunks.
- In a large heavy pot, brown pork in vegetable oil.
- Once browned, add pureed vegetables, chopped vegetables, chicken broth, and beans.
- Finely mince or press remaining garlic cloves, add to the pot.
- Heat chili almost to a boil, reduce heat and simmer gently for two hours, stirring every once in a while.
- Add cumin, stir well. Continue simmering for another hour or so.
- When simmering time is over, season with salt and pepper to taste.
- Garnish with your choice of toppings.
Notes
* Pork butt/shoulder is traditional… but I found it to be a pain to cut up/trim the fat from, so I’ll be using boneless chops and/or tenderloin next time!
Nutrition
Calories: 460kcal | Carbohydrates: 47g | Protein: 48g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 1010mg | Potassium: 1685mg | Fiber: 17g | Sugar: 10g | Vitamin A: 436IU | Vitamin C: 85mg | Calcium: 105mg | Iron: 5mg