Ingredients and Weight: - Boneless pork shoulder (1.5 pounds) - Yellow onion (1 large, chopped) - Green bell peppers (2 medium, chopped) - Poblano peppers (2 medium, seeded and chopped) - Serrano peppers (4 small, seeded and minced) (optional, for heat) - Garlic (4 cloves, minced) - Ground cumin (1 tablespoon) - Ground coriander (1 teaspoon) - Dried oregano (1 teaspoon) - Chicken broth (4 cups) - Tomatillos (1 pound, husked and chopped) - Fresh cilantro (1 cup, chopped) - Lime juice (from 2 limes) - Salt and pepper to taste
Preparation Time: 30 minutes Cooking Time: 2 hours Difficulty Level: 2 (moderately easy)
Preparation Method Steps: 1. Season the pork shoulder with salt and pepper. 2. Sear the pork in a Dutch oven over medium-high heat until browned on all sides. Remove the pork and set aside. 3. Add the onion, bell peppers, poblano peppers, Serrano peppers (if using), and garlic to the Dutch oven. Cook until softened and lightly browned, about 5 minutes. 4. Stir in the cumin, coriander, and oregano. Cook for an additional minute. 5. Pour in the chicken broth and bring to a boil. 6. Add the pork back to the Dutch oven. Reduce heat to low and simmer for 1 1/2 hours, or until the pork is tender. 7. While the pork is cooking, prepare the tomatillos. Remove the husks and chop them coarsely. 8. Add the tomatillos to the pot and continue to simmer for 30 minutes, or until the tomatillos have softened. 9. Stir in the cilantro and lime juice. Season with additional salt and pepper to taste. 10. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or fried tortilla strips.
Nutritional Information (per serving): - Calories: 350 - Fat: 15 grams - Protein: 30 grams - Carbohydrates: 25 grams - Fiber: 5 grams
Dish Characteristics: - Savory and flavorful - Pork is tender and juicy - Green chili sauce is slightly spicy and tangy - Perfect for a cold winter night or as a party appetizer
User Comments: "This chili is the perfect balance of spicy and savory. The pork is melt-in-your-mouth delicious." "The green chili sauce is addictive! I couldn't stop eating it." "This is the best pork soup recipe I've ever had. It's a must-try!"
Special Precautions and Tips: - If you don't have Serrano peppers, you can substitute another type of hot pepper, such as a jalapeño or cayenne pepper. - If you're not a fan of spicy food, you can reduce or omit the Serrano peppers. - The chili can be made ahead of time and refrigerated for up to 3 days. Reheat over low heat until warmed through before serving.