3 pounds of pork shoulder or sirloin of the same – Cube it
5 or 6 poblano chilies
2 small yellow or 1 large white or whatever – Dice it
1 head of firm & happy garlic – Smoosh mince
1 heaping teaspoonful of good salt (or none, you make the call)
2 teaspoonfuls toasted cumin seeds, then grind to powder
2+ fresh, hot chili peppers – You decide
enough chicken stock, mebbe a quart or so
1.5 to 2 pounds fresh tomatillos
cilantro to finish, if you like
Before you do anything you need to broil the tomatillos until they’re pretty. Remove the husks and rinse before you broil, foo.
See? While they’re doing their thing, fire roast the peppers. Once they’re all black and happy, toss in to paper bag for 10 minutes.
Scrape off the skin, do not do this with water. No washy away tasties, get it? Cut stem and remove seeds. Dice ‘em up.
Whiz the roasted tomatillos just a bit in a blender or food processor, all mooshy.
Since this was a weekday meal, cook one night and eat the next. I didn’t bother carefully browning the meat & onions & garlic. Keeripes, it’s going to simmer for hours, who cares? I know ol’ CB cares, he wins chili contests.
I’m going to make this REALLY easy on you. Get a huge pot and throw everything in there at once and cook it.
Simmer until its done or your ready to eat, this is 2, 3+ hours.
Mine was too liquidy, didn’t pull the lid off soon enough. So, I transferred to a short, wider dutch oven and reduced until I liked the consistency. Plus, chili peppers were too light. What I mean is, the grocery store’s poblanos were all wrinkly, so I bought some New Mexican rigs. As you can see in the meez image, they’re really light green. So, next time I’ll make sure I get the poblanos. That being said, the finished product was outfrickenstanding.
As far as pairing it with something? Try a ladle and a cold beer.