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!
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
In a food processor, blend half the green chilis and half the tomatillos until smooth. Place into a large pot.
Add chicken stock, tomatoes, jalapeños and the rest of the tomatillos and green chilis to the pot and heat over medium heat.
In a large skillet, heat oil over medium high heat. Cook onion for 2 minutes until tender, then add garlic for an additional minute. Add to pot.
Cut pork off bone, discarding as much fat as possible. Cut pork into 1-inch cubes. Keep the bone. Season the pork with salt and pepper.
In same skillet, brown pork (both cubes and bone) over high heat, about 10 minutes. Depending on the size of your pan you might need to do this in 2 batches. Remove with slotted spoon or spider and add to pot.
Brown Italian sausage in same skillet, breaking it up into small pieces as it cooks.
Remove sausage with slotted spoon or spider and add to pot.
Again in same skillet where the pork and sausage were browned, place butter over medium heat and whisk in all of the leftover remnants from the meats. Slowly add flour, while constantly whisking, to create a light brown colored roux. Add to pot.
Add chili powder and cumin.
Bring the chili in the pot to a boil, then reduce heat to a simmer and cook uncovered for approximately 3 hours, adjusting chili powder, cumin and salt and pepper to taste.
Strip any meat from the bone in the pot, then discard bone.
Break up any large pork cubes and stir chili until no large chunks of meat remain.
Garnish with chopped green onions and grated cheddar cheese, if desired.
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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