Hatch Pork Chili

Hatch Pork Chili

3 pounds boneless pork shoulder, cut into 1 1/2 inch pieces

2 1/2 teaspoons kosher salt

4 Hatch chiles, seeded and halved

1 green bell pepper, seeded and quartered

2 jalapenos, seeded and quartered

2 tablespoons canola oil

1 yellow onion, diced

4 cups roasted Hatch chiles, skins and seeds removed and rough chopped

2 tablespoons tomato paste

12 ounce lager beer

1/2 teaspoon ground all spice

1 teaspoon dry mustard

2 tablespoons chili powder

2 tablespoons cumin

5 cups low-sodium chicken stock

1 teaspoon red wine vinegar

sour cream, for topping

chopped fresh cilantro, for topping

lime wedges, for topping30 minutes before cooking, evenly distribute 1 1/2 teaspoons salt onto the pork. Let sit for 30 minutes.

  1. Place the 4 fresh Hatch chiles, jalapenos and bell pepper into a food processor. Puree until the vegetables are smooth. Set aside.
  2. Place the canola oil into a large Dutch oven and warm over high heat. Once the pan is hot brown the pork shoulder in two to three batches, about 3-4 minutes per side for a total of 6-8 minutes. Remove the pork and set aside.
  3. Decrease the temperature to medium and cook the onions and roasted Hatch chiles for about 8 minutes. Stir frequently to prevent burning. Add the tomato paste and brown for 3- 4 minutes.
  4. Deglaze the pan by pouring the beer into the Dutch oven. Scrape up any brown bits.
  5. Add the pureed vegetables, spices, chicken stock and pork (with all the juices) into the Dutch oven. Bring to a boil and reduce to a simmer. Simmer half-covered for about 2 to 2 1/2 hours or until the pork is tender.
  6. Serve warm with sour cream, cilantro and fresh lime juice.

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