Pork Green Chili
Makes: 1½ quarts (1.4 liters)
- ¼ cup (59 ml) olive-oil blend
- 1 lb (454 g) pork butt, ½" (13 mm) cubes
- Kosher salt
- ¼ lb (113 g) yellow onion, ½" (13 mm) dice
- 4 garlic cloves, smashed
- ¼ lb (113 g) tomatillos, roughly chopped
- ¾ cup (177 ml) all-pupose flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground allspice
- 2 tsp dried oregano
- 2 bay leaves
- 2 cup (473 ml) canned diced tomatoes
- ¾ lb (340 g) roasted Hatch green chilies (frozen will work as well), roughly chopped
- 1 qt (946 ml) chicken stock
- 1 cup (237 ml) Mexican-style lager
- Flour tortillas
- Cotija cheese
- Cilantro leaves
- Lime wedges
In a large saucepan, heat the olive-oil blend over medium-high heat. Gently add the cubed pork and 1 tsp salt. Brown the pork. Add the onions, garlic, and tomatillos and cook for 3 minutes. Reduce the heat to low and add the flour, cumin, coriander, allspice, oregano, and bay leaves. Stir until all the flour has been absorbed. Cook for 5 minutes. Add the tomatoes, green chilies, stock, and beer.
Turn the heat back to medium. Bring the stew to a simmer for 45–60 minutes, until the pork is tender. Season with salt to taste.