Well I missed the local chili cook off this year. Tried to enter via email, but I guess my entry form got misplaced. Yeah right. They knew that I would have destroyed all other competitors, crippling them to weak, weeping, blubbering shells of their former selves. That’s the real reason my entry form was so conveniently “misplaced”. Instead of basking in my own glory, I had to compliment the winner, a little old grandma with Frito’s in her chili! (Have to admit, I like Frito’s in red chili too.) OK, maybe the entry form thing was just an oversight or maybe I forgot to hit the send button. Hmm. Anyway, me and my pork chili verde recipe are coming at ya next year grandma, like a train! Woo Woo!

INGREDIENTS:

• 1 1/2 pounds tomatillos
• 2 jalapenos, stem, seeded & chopped
• 5 garlic cloves
• 2 poblano chiles
• 1 cup cilantro, chopped
• 3 1/2 pork shoulder (Boston butt), excess fat removed, cut into 1 to 2-inch cubes
• 1/2 cup all purpose flour
• 4 tablespoons Adobo seasoning
• more Adobo to taste
• olive oil
• 2 yellow onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh oregano
• 2 1/2 cups chicken stock
• 1 teaspoon of ground cloves
• salt
• freshly ground black pepper

PREPARATION:

1. Remove husk from tomatillos, rinse and pat dry. Cut them in half through the center, creating a top and a bottom. Place skin side up on a baking sheet along with 5 garlic cloves with the skin on. Place under broiler for 5 to 10 minutes until the skin of the tomatillos just begins to char a bit. Remove and allow to cool. Peel the garlic.

2. Roast the poblanos, preferably over an open flame. Hold them with tongs and an oven mit over a gas stove burner. Or put them on your grill turning as each side chars. You can resort to the oven by broiling but be sure to keep an eye on them, turning frequently. You want the skin to be charred over most of the pepper. Allow to cool to the touch. remove the skin, seeds, stem and coarsley chop them.

3. In a food processor, combine the tomatillos (skins included), the juice from the baking sheet, the garlic (peel them first), poblanos, jalapenos and cilantro. Pulse until mixed and coarsely chopped.

4. Mix the Adobo and flour together and toss in the pork cubes. Heat the olive oil in a heavy bottom stock pot over medium high heat. Brown the pork chunks. Work in batches. Don’t overload the pot or they will not brown as well. Add oil as needed. Remove and set aside.

5. Drain off excess fat from pot leaving about 2 tablespoons. Add the onions and minced garlic and cook until onions are translucent, about 5 minutes. Add the tomatillo mixture, the pork, oregano, chicken stock, and ground cloves to the pot. Bring to a boil then reduce to a simmer and cook for 2 to 2 1/2 hours or until the pork is falling apart. Add salt, pepper and more Adobo seasoning to taste. Serve with cooked rice and fresh flour tortillas.

Serves 8- 10

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