Green Chili with Shredded Pork

Ingredients 0/19

Step 1

Gently heat your oven to 350°F (175°C). Take a whole head of garlic and slice off about a quarter-inch from the top to expose the cloves. Brush the cut surface with a little olive oil, wrap the garlic in foil, and pop it on a baking sheet. Roast it for about 45 minutes until the cloves are soft and golden. Let it cool for a bit, then squeeze out the cloves and roughly chop them.

Step 2

Switch your oven to the broiler. Line a baking sheet with foil and arrange the tomatillos, green bell peppers, Anaheim chiles, jalapenos, and sweet banana peppers cut-side down on it. Broil until their skins are nicely blackened and blistered, which usually takes around 5 to 8 minutes. Once done, transfer the peppers and tomatillos to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. When cool enough to handle, peel off and discard the skins.

Step 3

Put the peeled tomatillos and peppers into a blender or food processor and blend everything into a smooth green sauce.

Step 4

In a large pot, warm some olive oil over medium heat. Toss in diced onions and celery, cooking until the onions look translucent and shiny, about 5 minutes. Add the chopped roasted garlic, shredded pork, fresh cilantro, and all the spices—oregano, coriander, cumin, cinnamon, nutmeg—along with salt and pepper. Pour in a cup of chicken stock and let it come to a gentle simmer.

Step 5

Stir in your green sauce, then add the coconut milk. Bring the mixture up to a boil, then lower the heat and let it simmer gently. Cook it uncovered until the chili thickens, which should take about 30 minutes. If it feels too thick, stir in some more chicken stock and keep simmering until it reaches the consistency you like, anywhere from another half hour to an hour and a half.