Based on this recipe. I stirred in the Ancho chili powder toward the end because the chili wasn’t spicy enough for me. If I make this again, I’ll use fresh jalapenos to keep the chili nice and green. This is seriously good chili, especially with toasted stout bread.

1 pound tomatillos, husked, rinsed, and halved (mine were frozen)
5 garlic cloves, peeled
3 fresh Anaheim chiles (the Chinese market called them yellow peppers), stem and seeds removed and chopped into large pieces
1/2 bunch cilantro leaves, cleaned and chopped (I used a full bunch because it was small)
Salt and pepper
1 1/4 pound ground pork
1 yellow onion, chopped
1/2 tablespoon dried Mexican oregano
1 tsp coriander, ground
1 tsp cumin, ground
1 Tbsp Ancho chili powder

DIRECTIONS

Roast the tomatillos skin-side up, 5-7 minutes total.

In a blender, combine the onion, anaheim chiles, garlic, the tomatillos with their skins, any roasting juices in the pan, cilantro, and a pinch of salt. Blend on high until pureed.

In the meantime, heat the olive oil in a heavy soup pot (such as a cast iron Dutch oven) over medium heat until shimmering. Add the pork and cook until no longer pink, in batches if necessary. Add the coriander, cumin, Ancho chili powder, and Mexican oregano and stir.

Add the tomatillo mixture to the pork and bring to a boil. Simmer 30 minutes or longer if time allows. Season with salt and pepper and serve with sour cream.

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