I usually make the traditional red chili but I wanted friends to have a choice at a recent camping trip. I usually make the traditional red chili. I had my fingers crossed that the Green Chili would turn out well and it did ! It actually ended up being more popular than the traditional red. Even my husband liked the green better.
You can use jar tomatillo salsa if you do not want to do the labor work of making the tomatillo salsa... but it would be worth it ! Ground green chili in available for purchase online as well.
Tomatillo salsa :On a roasting pan, spread out veggies and sprinkle with ground oregano and salt.
Roast in oven 400f for about 20 minutes or until veggies start to char. When cooled, place in a blender with 1 Tb garlic, pinch salt, 1 tsp ground oregano, 1/2 tsp cumin, juice from one lime, small bunch of cilantro. Blend until ingredients are smooth. *add some jalapeño if you like it spicy.
About 12 tomatillos
One onion
2-4 Anaheim chilies
Ground oregano
Salt
For the pork - I stewed chunks of pork short ribs and pork shoulder ( boneless) on slow and low in chicken stock for about one hour with chopped onions, salt and garlic. When done, take out the
chunks of pork. Strain the broth. Add the stock and pork back into the pot. Add another 32oz box of chicken stock, Batch of tomatillo salsa or two large cans green green verde sauce and one jar of tomatillo salsa, two cans of chopped jalapeños ( or three fresh roasted jalapeño ), about 6-8 TB of ground green chili, 1-2 Tb of cumin, 2 Tb of ground oregano, two TB of chopped garlic, one white onion chopped, three cans of pinto beans. Fresh chopped parsley.
* normally I would add chopped cilantro but omitted it this time. Let simmer on stove top for about 30-45 minutes on low. Adjust spices to your taste.
ENJOY !
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