LITK, Joseph Brooks, prepares green chili. Green chili is a unique recipe full of exciting flavors served on rice.

Ingredients

4 Tbsp Extra Virgin Olive Oil, divided
Kosher Salt and fresh Ground Pepper, to taste
4 lb. boneless Boston Butt pork roast, extra fat trimmed, cut into 1-inch chunks
1 medium yellow onion, diced
1 lb. Tomatillos, husked and quartered
12 oz. canned (or frozen) green chilis, diced, not drained
2 cups cilantro, packed leaves and tender stems
4 large garlic cloves
2 jalapenos, seeded
1 Tbsp dried oregano
2 tsp cumin
3 bay leaves
4 cups chicken stock (or chicken base in 4 cups water)
15 oz fire roasted tomatoes
1 tsp cayenne pepper, to taste
2-3 Tbsp flour mixed into 1 1/2 cup very cold water (for thickening)

Heat two Tbsp of olive oil in a large iron Dutch oven until shimmering. Add half the Boston Butt pork roast chunks, browning evenly on all sides, then set aside. Brown the other half of the pork cubes and set aside.

Husk and quarter the tomatillos and place on a sheet pan with the other half of the olive oil drizzled over them. Add salt and pepper. Place the tomatillos in the middle of the oven and broil for aproximately 4 minutes, or longer, checking often. Heat under the broiler until the tomatillos are golden brown.

Fire roast the tomatoes on the gas stove, or with a butane cooking torch (or from a can). Puree the tomatillos, tomatoes, bay leaves, cilantro jalapenos, and green chilis in a blender until smooth, using 1 cup of the chicken stock. Add all the pork back to the Dutch oven, then add the remaining ingredients and simmer until the pork is very tender. At the 3-hour point, taste for salt and heat, adding salt and cayenne to taste. Total cooking time is approximately 4 hours. You can thicken by reducing or by adding a mixture of very cold water and 2 – 3 tbsp of flour, whisking in briskly while chili is boiling.