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November 15, 2014

Pork and Tomatillo Chili



I've decided to scale Christmas down this year. It seems that Thanksgiving is almost forgotten with the rush to start buying Christmas gifts earlier and earlier. So this year I have talked to my kids about not overdoing the holidays. They will be receiving one large gift from my husband and I and that's it. Now granted they are wanting electronics this year so the one big gift will be a little pricey, but it will still be less than the madness of previous years. In past years between family on both sides my kids have gotten more toys than I would like to admit. This year we will enjoy a big meal with family and the gifts will take a back seat. No mad dash for gifts and the frustration over not finding the 5,000 toys on my kid's wish lists.



The weather here has been cold and is supposed to get colder this week. Since the weather has been less than pleasant I have been making a lot of hot meals. Chili is a family favorite and this recipe for Pork and Tomatillo has great flavor and the meat is very tender.

Adapted from the Food Network Magazine.


Pork and Tomatillo Chili



Ingredients
  • 1 pound tomatillos, husked and rinsed
  • 2 plum tomatoes
  • 1/4 cup canola oil
  • 4 poblano chili peppers
  • 2 jalapeno peppers
  • 3 pounds boneless pork shoulder, cut into 2 inch pieces
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons cornmeal
  • 4 cups low sodium chicken broth
Cooking Directions
  1. Toss 1 tablespoon canola oil with the tomatillos and tomatoes on a baking sheet.
  2. On the other side of the baking sheet place the poblanos and jalapeƱos.
  3. Broil in the oven for 10-15 minutes or until blackened.
  4. Place the peppers in a bowl and cover with a plate or plastic wrap.
  5. Let the peppers soften for 10 minutes.
  6. Take the skins off the tomatoes, then core and chop.
  7. Repeat with the tomatillos.
  8. Peel and seed the peppers.
  9. In a bowl combine the pork with the chili powder, cumin, 2 teaspoons of salt, and 1/4 teaspoon of pepper.
  10. In a pot over medium heat add 2 tablespoons canola oil.
  11. Add pork and cook 3 minutes until browned.
  12. Move to a plate.
  13. Add 1 tablespoon canola oil and add the onion and garlic.
  14. Cook 3 minutes until softened.
  15. Add cornmeal and cook for 1 minute.
  16. Add the peppers, tomatoes, and tomatillos.
  17. Scrap up any brown bits from the bottom of the pot.
  18. Add the broth and pork and bring to a simmer.
  19. Cover and let cook for 1 1/2 hours, stirring occasionally.
  20. Uncover and salt and let cook for another 30 minutes.
  21. Remove from the stove and let cool for 10 minutes.
  22. Skim off fat.
Tips: 
  • You can add sliced scallions, pickled jalapeƱos, or grated cheddar cheese for toppings. 
  • When you trim the pork make sure to keep some the fat for cooking. If you don't have some fat your chili will dry out and your pork won't be as tender. 
  • It may take longer for your peppers to char than 10-15 minutes. Just make sure to flip them when one side blackens so they cook evenly. 

14 comments:

  1. This is so PERFECT for the cold rainy weather we have over here. It looks so warming and delicious, Ann.

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    Replies
    1. It was cold and rainy here last month too. The last couple of days though the weather has been beautiful!

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  2. You sound just like me. I've already told the kids that they're all getting just 1 big gift and that's it. We would spend hundreds on gifts that would be forgotten by January 1st. This year we're focusing on family as well.

    I have to say that while I love this recipe I may substitute pork for beef. I'm not a huge fan of pork.

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    Replies
    1. I agree, they do forget the toys so quickly! I made a homemade advent calendar that my boys are really excited about and even with the candy and small gifts it came out costing only around 30 dollars. I think they are more excited about opening the advent everyday than their Christmas gifts :)

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  3. I think I am going to cut back a little this year, too. My little one still believes, so not that much, but a little.

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    Replies
    1. My boys still believe, but I'm pretty sure that this is the last year for my oldest. It's so hard that they are growing up!

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  4. Mmm...this DOES sound good! We are definitely in chili weather. I may have to give this a try! Thanks for sharing!

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    Replies
    1. The weather in WV has been all over the place this fall! Today it was 65 and it snowed on Thanksgiving :) I will take a warmer December though, I hate the cold weather that January always brings!

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  5. I've never used pork shoulder in a recipe. It does like it's hearty.. I bet my husband would love it this way!

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    Replies
    1. Pork shoulder can be really great if you cook it right. My family loves it!

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  6. Love this on a cold day! Been colder here in NYC so maybe this would be a good choice. the people up in Buffalo would agree!

    Also, it's way too early for Christmas commercials!

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    Replies
    1. It seemed like the Christmas commercials started in August this year! Walmart had Christmas decorations out in the beginning of October, which is way too early for me.

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  7. Looks DELICIOUS, Ann! Topping with scallions and grated cheddar cheese also a wonderful idea!

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    Replies
    1. The scallions and cheddar cheese make a really nice addition. It makes for a nice complete dish!

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