Here it is! The recipe that swept the competitions in 2013 and again in 2015. Chris and I both won for “Best Chili” at our office chili cook-offs in 2013. In 2015, I credit this recipe in earning me the title of “Best Creative Chili”.
This recipe makes enough to fill a 6qt crock pot, about 16 full bowls worth. So you may want to half it if you are just making it for a family dinner.
2 pounds tomatillos, husks removed and washed
4 pounds boneless country-style pork ribs, cut into 1/2-inch chunks (do not trim fat)
Course salt and pepper
4 cans (4 ounces each) diced green chiles
6 Tablespoon fresh oregano, chopped
2 large onion, chopped
10 garlic cloves, chopped
4 jalapeno peppers (ribs and seeds removed for less heat, if desired), finely chopped
2 cups water
2/3 cup chopped fresh cilantro
Crumbled cotija cheese
Fresh cilantro leaves
Red pepper and jalapeno tortilla strips
2) In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a bowl as you go, brown pork (about 6 minutes).
3) Return pork and any juices to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos and water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours.
4) Just before serving, stir in 2/3 cup chopped cilantro; serve chili with cheese and lime wedges, and garnish with cilantro leaves and tortilla strips.
** After making this several times, we have found that the best boneless country-style ribs were at Kroger. They are trimmed well and are very easy to work with. We highly suggest the special trip for the right meat! **
If you plan to put this in a crock-pot for serving the next day, follow steps 1-3 then pour the Chile Verde into Crock and store overnight in fridge. About 3.5 hours before serving, take out of fridge and set crock-pot on high. Stir every half hour or so. Then 0.5 hours before serving add the 2/3 cup cilantro.