Ingredients
- Essential olive oil
- 5 cups diced onion
- 1/2 cup chopped garlic clove
- 1/3 cup chopped serrano peppers
- 1/3 cup chopped jalapeno peppers
- 5 pounds cubed pork shoulder
- 1 quart chicken broth
- 15-20 Anaheim peppers
- 12 to fifteen tomatillos
- 3 tablespoons garlic clove powder
- 1 teaspoon freshly ground pepper
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1/2 cup corn flour
Directions
Preheat oven to 350 levels F.
Inside a medium saucepan over medium heat, add 1/2 cup of essential olive oil. Stir within the onion, garlic clove, serrano and jalapeno peppers and prepare until soft. Remove from heat and hang aside.
Put the pork shoulder inside a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on every side. Deglaze using the chicken broth. after which add sauteed onions and peppers. Turn heat to low, cover and allow it to simmer for ten minutes.
Meanwhile, put the Anaheim peppers on the sheet pan .
Peel the outer paper skins from the tomatillos. then coat with essential olive oil and put on another sheet pan. Place both pans within the preheated oven and roast before the peppers are nicely charred and also the tomatillos are soft, about twenty minutes.
Remove pans in the oven and put the peppers inside a plastic bag to allow them steam for five minutes.
Peel and seed peppers, after which puree all of them with the tomatillos inside a mixer. Add some puree towards the pork mixture, stir, after which let simmer on low heat.
Combine the garlic clove powder, pepper, ground cumin, Mexican oregano. ground coriander and salt in a tiny bowl, adding to pork mixture and stir well.
In a tiny saute pan, mix 1/2 cup essential olive oil using the corn flour. stirring over low heat for just two minutes to create a masa roux.
Allow the chili mixture simmer for roughly 1 1/2 to two hrs on medium-low heat, or until pork is great and tender. Then stir in masa roux and simmer for 10 more minutes.
This recipe was supplied by professional chefs and it has been scaled lower from the bulk recipe supplied by a cafe or restaurant. The FN chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.
Recipe thanks to Mike and Celeste Lucas, proprietors, Slim's Last Chance in San antonio, WA.