Green Chili (Hard Mode)

Posted by Dinnerplate on - Mexican - Hard

Ingredients:

  • 1 pound pork shoulder
  • 1 pound beef chuck or brisket
  • 1 pound anaheim chilies (or other spicy chili of similar size)
  • 1 pound poblano chilies
  • 4-8 cloves garlic
  • 1 large yellow onion and 1 small yellow onion
  • 2-4 fresh tomatoes
  • salt

Preheat oven to 350. In a heavy pot with well sealing lid, that fits both peices of meat without excess room, heat oil to cover the bottom of the pan. Dry the meat and brown one piece at a time in the pan. Set meat aside. Drain the oil trying to retain the delicious brown parts stuck to the pan. Cut the small onion in half, peel and discard the stem. Brown the cut sides of the onion in the pan. Return the meat to the pan and cover with water to ~ 1/4 inch over the meat. Bring the water to a simmer and skim the scum if you want. Then cover the dish tightly (you can use a tin foil gasket if your lid doesn’t seal well) and place in the oven for 4-6 hours (until the meat is easily shredded with a fork)

While the meat cooks roast the peppers over an open flame. (or buy preroasted peppers) after blackening all the skin place in a sealed paper bag and allow them to steam each other. After cooking all peppers and allowing them to cool enough to handle comfortably clean the burnt skin off remove the stems and seeds and and cut the flesh into ~1/2 inch squares. Set aside.

Remove the meat from the oven. Discard the onion in the pan with the meat, Set aside the meat and drain the liquid into a bowl for use later.

Chop and brown the onion slowly in the pan with a little bit of oil and salt. When the onion is close to brown add the garlic. Once browned dice and add the tomatoes and cook for a few more minutes stiring occasionally. Then add the chilies and cook maybe 1 - 2 minutes more. Add a small bit of liquid from the meat (enough to cover) and allow to slowly simmer.

While the sauce cooks shred the meat coarsely with two forks or your fingers. Add the shredded meat to the simmering sauce and add the cooking liquid from the meat until barely covered. Allow to simmer uncovered for half an hour to an hour. Add salt to taste just before serving.

Serve with rice or warm tortillas.