Posted October 26, 2018
When the weather turns cold, there's something special about chili with pork and with that in mind, the Owner and Executive Chef of 5280 Culinary has partnered with Tender Belly to share his famous Green Chili recipe with our audience. It's a southwest chili made with our Berkshire Pork that boasts bold flavors and you can decide if you want more or less heat through the green chilis.
- ½ cup olive oil
- 2 lbs. Ground Berkshire Pork
- 3 yellow Holland peppers
- 3 green bell peppers
- 2 medium yellow onions
- 18 large tomatillos
- 1 cup of green chili - hot
- 1 cup of green chili - mild
- 2, 28-oz. cans fire roasted tomato
- 3 tsp. Fishy Fishy Herb Blend
- 3 Tbsp. Rub A Dub Spice
- 2 quarts chicken broth/stock
- ¼ cup Masa Harina
- 4 bunches of cilantro
PREP TIME: 20-30 minutes
COOKING TIME: 1 HOUR
- Preheat your cast iron dutch oven on the stove top over medium heat for 10 minutes.
- Prep the ingredients above as instructed.
- Once pan is heated add the olive oil and heat for 30 seconds.
- Add the peppers and onions and sauté until just caramelized.
- Add the tomatillos and sauté until they start to break down.
- Add the ground pork and sauté until half cooked.
- Add the Rub a Dub, Fishy Fishy Herb Blend, green chilies and canned tomatoes and mix well.
- Add the stock and adjust if needed to desired consistency.
- Allow this mixture to come to a boil, reduce to a simmer and allow to slowly cook for 1 hour covered.
- This can also be done on your smoker, Big Green Egg or Charcoal grill for some added flavor. Cook at a temp of 325-350 degrees.
- Once fully cooked, adjust the broth level if needed. If at the desired level, sprinkle some of the masa onto the surface of the chili and allow to absorb some moisture.
- Using a wire whisk, mix in the masa and return to a simmer to thicken. Adjust using the same process above if more thickness is desired.
- Serve with grilled or warmed tortillas.
- Works great as a green chili sauce as well. Served over eggs or with breakfast burritos.