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Green Pork Chili

Why green?  Fire roasted chilis, tomatillos and jalpeños, my friend.  They combine for a heat that wards off any winter chill, and pork butt AND Italian sausage make this one heck of a hearty meaty chili.  It's really important you take the time to brown the meat (and the bone) to get maximum flavor.  To save time, ask your butcher to cut the pork off the bone into 1 inch cubes -- but be sure to ask for the bone, too!

Colorado Green Pork Chili

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Serves: 8 Total Time: 3 hours and 30 minutes

Ingredients

  • 24 oz canned fire-roasted green chilis
  • 6 tomatillos chopped
  • 32 fl oz chicken stock
  • 16 oz canned diced tomatoes
  • 2-3 jalapeños diced (remove seeds and ribs for less heat if desired)
  • 1 tablespoon avocado oil
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 3-4 lb bone in pork butt
  • 1 lb Italian sausage (casing removed)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 tablespoons chili powder
  • 1 tablespoons cumin
  • Salt
  • Pepper
  • Optional Garnishes: chopped green onions, grated sharp cheddar cheese, sour cream, cilantro, crushed up tortilla chips, or serve it over rice (like they do in Hawaii)

Instructions

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Notes

A larger pork butt by a couple pounds will work fine with this recipe...you'll just end up having more portions or leftovers!

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