Resurrecting a post from long ago. I make a version based on the recipe provided by Slim’s Last Chance in Seattle that was featured on the Food Network. It’s become an annual thing and I sometimes double up and freeze the leftovers.
I use the recipe to shop for ingredients and set proportions. But my process has changed to cut down the time and mess. When the chiles and tomatillos are available at my farmers market, sometime in August, I buy them and roast them on my gas grill. A mix of Anaheim and Poblanos is really good. Add jalapeños or whatever heat source you prefer to taste. I use a grill basket to cook the tomatillos, onions, and garlic until soft. Peel and seed the chiles- I recommend wearing gloves- and put everything in a gallon ziplock and freeze.
When the weather turns enough to make a chili feed sound good it’s time to complete the process. Get the pork shoulder and trim and chop to bite sized pieces. In a big pot brown the pork then set aside. Thaw the frozen ingredients and add to the pot with broth and dry spices. Once everything’s simmering, use a stick blender until it looks right. Add the pork and keep simmering for a couple hours. The masa flour roux is optional but I like it. Serve with your favorite toppings.
I use the recipe to shop for ingredients and set proportions. But my process has changed to cut down the time and mess. When the chiles and tomatillos are available at my farmers market, sometime in August, I buy them and roast them on my gas grill. A mix of Anaheim and Poblanos is really good. Add jalapeños or whatever heat source you prefer to taste. I use a grill basket to cook the tomatillos, onions, and garlic until soft. Peel and seed the chiles- I recommend wearing gloves- and put everything in a gallon ziplock and freeze.
When the weather turns enough to make a chili feed sound good it’s time to complete the process. Get the pork shoulder and trim and chop to bite sized pieces. In a big pot brown the pork then set aside. Thaw the frozen ingredients and add to the pot with broth and dry spices. Once everything’s simmering, use a stick blender until it looks right. Add the pork and keep simmering for a couple hours. The masa flour roux is optional but I like it. Serve with your favorite toppings.