SALSA VERDE MEXICAN PORK CHILI
Oh my... This is one of those recipes that I just couldn't quit eating. I love the mix of cumin and tomatillos. This is definitely not your ordinary chili. It has all the wonderful flavors of Mexican cuisine without the heat. Simply delish!
Provided by Dianne Hocut
Categories Pork
Time 2h30m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degrees F.
- 2. Season the pork with salt, pepper, fennel, and cumin. Prepare a large oven proof dish with enough olive oil to generously coat the bottom. Set aside. In a large Dutch oven in stove top, heat more olive oil on medium high. Sear the pork roast on all sides. About 3-4 minutes per side.
- 3. Take pork out of Dutch oven and place in baking dish. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork. Drizzle more olive oil over roast, squeeze lime juice all over and season with salt and pepper.
- 4. Cover the whole dish in aluminum foil and roast in the oven for 2-2 1/2 hours. Pork should be falling apart when done.
- 5. Remove from oven and take the pork out so you can pull it apart with a fork.
- 6. Take all the vegetables (discard bay leaf and remove stems from the three poblano peppers) along with some of the juices (do not discard juices) and put in a blender with the fresh cilantro. Process till smooth.
- 7. Pour blended mixture into the large Dutch oven. Add extra juices as well and turn to medium heat on stove top. Add the chicken broth. Bring to a simmer and whisk in masa harina to thicken.
- 8. Fold in the pulled pork and season with more salt and pepper as needed. Serve with toppings of crumbled queso fresco, sliced radishes, Mexican crema with lime zest, fried tortilla strips, and fresh lime wedges for an extra come alive zesty taste!
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