Northeast Connection Chili
From what I gathered from my first World Championship Chili Cook-Off, it’s very rare to get there on your first try, but that is what we did!
This recipe is very simple, but it is well-rounded and extremely delicious. I took my years of culinary training and developed a recipe that everyone would enjoy.
Living in New England, very few people have heard of chili Verde, and I was happy to introduce something special.
This chili is easy to prepare the night before and leave in the slow cooker all day if desired.
INGREDIENTS
- 1 pork butt, fat trimmed off and cut into ¼-inch chunks
- 2 Spanish onions, finely diced
- 1 bulb of garlic, peeled and minced
- 2 Anaheim chiles, seeded, charred, and peeled
- 2 poblanos, seeded, charred, and peeled
- 1 ½ pounds tomatillos, peeled and rinsed
- 1 bunch of cilantro, rinsed and big stems chopped off
- 1-quart chicken stock
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Hatch chile powder, to taste
- Salt and pepper, to taste
Directions
In a pot, sear the pork butt chunks (a few at a time). Set aside when cooked.
Add the onions and garlic and sauté until soft.
Purée the roasted chiles, tomatillos, cilantro, and a little bit of the chicken stock. Add everything back into the pot along with the rest of the chicken stock. Add all the seasonings.
Bring to a boil, then drop down to a simmer. Simmer until the meat is nice and tender and the chili has thickened up slightly.
Adjust the salt to your liking. This chili is great over rice!
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