2024 – Los Alamos Atomic Chili

2024 Chili Verde

Serving Size:
4-6
Time:
3 hours to 3 1/2 hours
Difficulty:
Intermediate

Ingredients

  • 3 lb Boneless Pork Shoulder (Cubed to Desired Size)
  • 4 Tbsp Salt
  • 4 Tbsp Brown Sugar
  • 1 Tbsp Ground Cumin
  • 14 Tomatillos (Husked and Rinced)
  • 3 Jalapenos (Stemmed)
  • 2 Large Poblano Peppers (Stemmed)
  • 1 Serrano Pepper (Stemmed)
  • 2 Yellow Onions (Halved and Sliced 1/2 Thick)
  • 1 Whole Garlic (Very Top Cut off, pour Tbsp of Olive Oil over top and place top back on)
  • Cup Vegetable Stock
  • Tiny Pinch Ground Clove (Fraction of a Pinch! will over power)
  • Tiny Pinch Ground Cinnamon (Fraction of a Pinch! will over power)
  • 2 Limes (Juiced)
  • 1/3 Cup Cilantro

Directions

  1. In a bowl combine Salt, Brown Sugar and Ground Cumin stirring well to form a Rub. Cover the Pork with the Rub and let rest over night for best results.
  2. Heat Oven at 450. Get two large baking sheets and place tomatillos on one. On the other place the Stemmed Peppers, Yellow Onion and Garlic (with top on) and place in the oven with tomatillos on the bottom rack and Onion/Pepper/Garlic tray in the middle. Cook for 15 minutes then flip the peppers and check tomatillos for softness. Tomatillos should be ready to pull in 20 minutes, Peppers in 30 and Onion/Garlic in 40.
  3. Once all out, remove seeds from all but one Jalapeno and half a Serrano Chili. The skins could be pulled off the Pablanos easily as well as some of the Jalapeno for better results. Pull Garlic out of it’s husk.
  4. Put all roasted Veggies and Cup of Vegetable Stock in a Cuisinart and pulse 3 to 4 times for a couple seconds each for a crude purree. Do it to your desired level of fluidness.
  5. Put some Olive Oil or Vegetable Oil in a heavy Crock Pot set on Medium Low heat and brown the Pork in Batches and set aside.
  6. Heat some Olive Oil or Vegetable Oil in the Crock Pot and add the Ground Clove and Cinnamon until fragrant, almost immediately, add meat then pour the purree over the meat and stir well. Let come to a Light Boil then reduce temp to Low Heat and cover for 3 Hours stirring every hour or so.
  7. At the end of cooking stir in the Lime Juice and Cilantro stirring to combine.