Just in time for fall and football season this Green Chili recipe will warm your soul during the cool winter days.  This blog post was actually inspired by my husband. He likes to cook and sometimes create his own recipes.  Lucky for me, he’s really good at it!

A little about this recipe

He came up with this particular recipe on his own and it’s quite tasty.  This recipe makes a large batch, one big enough to feed a room full of guests. There is one thing I promise you about this recipe; all the “meat eating “men in your life will be in love with all the “porky goodness” of this chili.  They’ll come back for more.

This stew is a mash-up of America’s Test Kitchen recipe for White Bean Chicken Chili and Rick Bayless’ recipe for Chile Verde… and of course, my husband takes every chance he can to add as much pork to every bite (see the bacon and ham stock listed later on :-))

What You Will Need

Ingredients:

– 4 lb. pork stew meat
– 1.5 lb. ground pork sirloin
– 7 slices bacon

-Ham stock (this is found in a concentrate form called Better Than Bouillon)

– 5 poblano chilis
– 5 anaheim chilis
– 4 jalapeno (1 reserved)
– 7 or 8 tomatillos
– 2 large onions
– 3 stalks celery
– 1 carrot
– 5 heads roasted garlic
– 1 bunch cilantro (1/2 reserved)

Green onions/scallions for garnish

Directions

– Brown meat in small batches and set aside.

–While browning stew meat and ground pork, cook the bacon… We use a broiler pan on low heat (about 280) so the fat renders and drains away as much as possible.  When the bacon is very crisp, put it off to the side.

–Roast the garlic at the same time as the bacon… When it is soft, squish it out of the cloves and put it in a bowl.

– While the meat is browning, rough chop chilies, tomatillos, onion, celery and carrot.

Remember to seed and de vein the chilies, that is where the heat can get to be too much. 

A feast for any guys eyes…..pork, and lots of it.

–Saute all your chiles and veggies until browned.  Season with salt and fresh pepper as you go, it really does make a difference.

Once complete, deglaze the pan with a bit of ham stock and place the veggies into the blender pitcher.  Do not blend yet.

Add the browned stew meat to just enough ham stock, the level of liquid should not quite cover all the pork.  Just as shown in the photo below.

So now it’s time to dig out the blender.  I swear you can use it for more than just making a mean margarita or a milkshake!

–Blend bacon and veggies (including the roasted garlic) into a thick liquid.

(By the way…..Thanks Kris for the awesome wedding gift.  We love our Viking blender!!  It’s our “Little Red Corvette”.)

–Add the veggies to the pork and ham stock and simmer for a couple of hours… until the pork pieces are very tender.  Take off the lid and simmer until thickened to the point where you like.

-About 10 minutes before serving, add the reserved jalapeno (finely diced) and half the chopped cilantro.

Garnish with the rest of the cilantro and chopped scallions.. Sorry, I missed the garnish photo.. I was hungry; anytime Toby cooks, you can count on at least an extra hour than he estimates.