Green Pork Chili recipe

Printz had our first annual chili cook off today. We had 8 Crock pots full of chili  and every outlet in the building was bubbling away with crock pot chili when the Fire Inspector came into check that our fire codes were up to date. I am happy to say we did not get ticketed for too much crockin.

We had peanut butter bean chili (surprisingly good) Cincinnati chili with spaghetti and plenty of pork and meat favorites including a chili that had grilled pineapple and won for most unusual chili. Joy Summers, food editor for Lavender Magazine and Stephanie March, food editor for Minneapolis St Paul Magazine, selected the Green Pork Chili recipe below as the winner.
Try it - its tasty

Green Pork Chili recipe
2 red onions, chopped

1 pound tomatillos (about 15), husked, rinsed, and halved

1 jalapenos, stemmed, seeded and halved

3 poblano chili's

4 garlic cloves

4 tablespoons canola oil

3 pounds boneless pork shoulder shredded and roasted
5 cups chicken stock

1 bunch chopped fresh cilantro leaves

juice of two limes

Salt

Pepper


Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss the poblanos, onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

When pork is done pull and shred and set aside.

Place all the vegetables in the blender with cilantro in a food processor. Puree. Remove the pork from the oven and stir in the sauce. Season, to taste, with salt and pepper. Serve with warm flour tortillas