Pork green chili

The thing that makes this pork green chili so darn special is the roasting of your own chilies.  This may sound hard or daunting, but it is not.  It couldn't be easier and the results will make you very, very happy.  (You can use the same method below to roast bell peppers - yum.)

I used Anaheim chilies only because they are mild and I still have spice-sensitive eaters in my house (still?!?!) but they were flavorful and earthy and robust and I loved them.  If you want to spice it up, you can use the Anaheims in any combination with the famed New Mexico "Hatch" green chilies or toss in a couple roasted jalapenos...feel free to play around with it!

Serves 6

3 pounds pork shoulder roast (aka butt roast - it's not from the behind!) - cut into 1 1/2 inch pieces
kosher salt & fresh ground pepper
3 t. grapeseed or canola oil, divided
1 medium onion - chopped
4 cloves garlic - chopped
4 c. chicken broth
1 1/2 c. tomatillo salsa
6 Anaheim chilies
3 small potatoes - peeled and diced (about 1 1/2 cups)

Garnishes:
Greek yogurt or sour cream
fresh cilantro - chopped

Season pork with a generous amount of kosher salt and fresh ground pepper.  Heat 1 t. of the oil in a large, heavy bottom pot over medium-high heat.   Working in two batches, sear pork until browned on all sides - about 5-7 minutes per batch.  Remove from pot and set aside.

Add the remaining oil and turn heat to medium low.  Add the onion and cook, stirring occasionally, for 7-9 minutes.  The browned bits in the pot from the pork should start to loosen as the onion cooks.  Add the garlic and cook 1 minute.  Return the pork to the pot and add chicken broth and tomatillo salsa.  Bring to a boil and then lower heat to a vigorous simmer.You will simmer the pork, uncovered, for about one and a half hours, stirring occasionally.

As the pork simmers, prepare your chilies:  Preheat the broiler,  place Anaheim chilies on a rimmed baking sheet and place under the broiler.  Roast chilies, flipping once, until skins are completely charred on both sides - about 10-15 minutes total.  Remove from oven and place in a plastic or paper bag to stream for 10 minutes.  Remove from bag and the skins should just slip right off.  Remove the stems and seeds and chop.  Add them to the pot with the pork.

After the first one and and a half hours add the potato.  Continue to simmer for another 20 minutes, until potatoes are cooked though, the pork is very tender and the liquid has reduced and thickened to a stew-y consistency.

Serve topped with a dollop of Greek yogurt or our cream and fresh, chopped cilantro.