pork chili verde

You know how much we love our chili around here. How ever, and when ever we can get it.

We also love a good taco tuesday, even if it doesn’t directly involve tacos, but instead the flavor of tacos.

Which is why this pork chili verde is one of our favorites…

Ingredients:

1 Tbsp salt

1 Tbsp ground cumin

1/2 Tbsp mexican oregano

1 Tbsp garlic powder

1 tsp white pepper

4 - 5 lb bone in pork butt

4 Tbsp avocado oil

1 bunch green onions, chopped

10 tomatillos, peeled, washed, and quartered

2 anaheim peppers, stemmed, seeded, and rough chopped

2 poblano peppers, stemmed, seeded and rough chopped

1 jalapeño pepper, stemmed, seeded and rough chopped

1 lime, halved

1 bunch of cilantro, stems removed

3 12 oz bottles of mexican beer

3 cups chicken stock

2 Tbsp evoo

1 can northern white beans, rinsed

1 can canelonni beans, rinsed

1 can butter beans, rinsed

1 can white navy beans, rinsed

1 frozen bag of corn

6 oz mexican beer

1 cup chicken stock

sliced black olives

shredded jack cheese

sliced jalepeno

minced shallot

sour cream

sliced avocado

cilantro leaves

tortilla chips

Directions:

Combine salt, cumin, oregano, pepper, and garlic pwder.

Rub spice blend all over pork butt, and let sit out to come to temp while preparing vegetables.

Heat avocado oil over medium high heat in a large dutch oven until shimmering.

Brown pork.

Layer peppers, onions, and tomatillos on the bottom, and tuck in and around all the sides.

Squeeze the limes over pork, and add the rinds to the pot.

Top with cilantro.

Pour beer and chicken stock over everything.

Turn heat to high and bring to a boil.

Turn down to simmer, and cover.

Let braise for 4 hours.

Remove pork when fork tender and shred.

Remove lime rinds from pot and discard.

Using an immersion blender, puree everything together.

Reserve 4 cups of pureed mixture and discard the rest.

Add evoo to the pot and heat until shimmering over medium heat.

Return shredded pork to the dutch oven.

Cook until pork is heated through.

Add in beans and rice.

Return reserved puréed liquid, 6oz beer, 1 cup stock, and stir to combine. Bring to a boil.

Turn heat down to simmer for 20 minutes.

Spoon into bowls and top with your choice of olives, cheese, jalapeno, shallots, sour cream, avocado, cilantro and tortilla chips.