Had a great time in Denver making Green Chili with friends. The only bad part was not having any leftovers to bring home! I’ve been craving Green Chili ever since so here’s my attempt at recreating with ingredients that are readily available. It’s slightly different but every bit as delicious!
-Pork Shoulder (Any size you like, I used about 2 pounds for the chili)
-Dry Rub of your preference, here are links to the rubs that were used on both versions:
-3 cups green chiles (choose depending on heat preference)
-2 cups tomatillos
-2 tbsp olive oil
-large sweet onion, diced
-8 garlic cloves, minced
-28 oz can crushed tomatoes
-8 cups chicken broth
-1 tbsp cumin
-1 tbsp oregano
-salt & pepper to taste
Trim fat from the pork shoulder according to your preference. Apply dry rub of your choice liberally. Set up your grill for indirect cooking and cook the shoulder at 375 until an internal temp of 150. Wrap the shoulder in foil, lower the heat on the grill and continue to cook until an internal temp of 200. (This is the high heat method I learned from T-Roy Cooks https://youtu.be/IZjo7bfOF8Y)
Meanwhile, roast the chiles on the grill until charred all over. Remove peel and seeds.
Roast the tomatillos on the grill for 20-30 minutes.
Puree tomatillos and chiles in a food processor or blender.
Saute onions and garlic in olive oil until translucent and fragrant.
Add tomatillo/chile puree along with crushed tomatoes and simmer for 10 minutes
Pour the chile mixture into a crockpot, add chicken broth, cumin and oregano. cook low for 5-6 hours. Once the pork in done, shred into bite size pieces and add to the chili. Cook for another hour or so on low.
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