2 Onions
3 garlic cloves
1 and a quarter pounds of tomatillos
2 and a half pounds of cubed pork shoulder
cumin
cilantro
3 poblano peppers
2 jalapeno peppers
a can of hominy
salt and pepper
First I put the quartered onions, the tomatillos (removed husks and rinsed), the jalapenos, and the poblanos in th broiler to char the outside a bit on all sides. I added the garlic cloves near the end because they burn easy.
I browned the pork in a big pot in two batches because there are so much. Then I set the pork aside.
I take the vegetables out of the broiler and put the onions, jalapenos, tomatillos, and garlic in a blender. Save the poblanos for later. Blend the vegetables into a puree.
In the big pot add cumin and the vegetable puree in the pot and add the meat back in.
I add just enough water so all the meat are touching the liquid. Add salt and pepper to season. Bring it to a boil and simmer for two hours.
While the chili is simmering, I peel the charred skin off of the poblanos and cut them into strips. Rough chop the cilantro and set everything aside.
After 2 hours of simmering, I added the poblano strips, cilantro, and hominy in the chili and turn the heat off. Stir everything up and let it sit for a few minutes.
I served it with tortillas and made tacos. It was delicious. My favorite chili from the class. Favorite chili I ever made.
-a
