Ingredients:

  • 2 poblano peppers

  • 1 jalapeno pepper

  • 1 ½ pounds tomatillos, husks removed

  • 2 pounds pork shoulder, cut into 1 inch chunks

  • 3 Tbsp. grapeseed or avocado oil

  • salt and pepper to taste

  • 1 large onion, about 1 ½ cups, diced

  • 2 large cloves garlic, minced or grated on microplane

  • 1 bay leaf

  • 4 cups chicken broth

  • 2 Tbsp. Tastes Like Victory spice blend

Yield: 8 servings

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat over broiler

  • Arrange oven racks to be close to the broiler element, place peppers onto a clean sheet pan

  • Place pan in the oven and broil until peppers start to blister and skins blacken, turn peppers at least once in order to blister all sides, this should take 8 - 12 minutes or more depending on your oven (this step can also be done on a well heated grill)

  • When peppers are fully roasted and still hot, place them into a mixing bowl and cover tightly with cling film for at last 15 minutes or until cool enough to handle, this step allows the peppers to steam and the skins to slip off easier

  • Peel the charred skins from the chiles, cut them open and discard the skins, stems and seeds

  • Place tomatillos onto an sheet pan and broil until slightly blackened, blistered and soft, stirring at least once during the process, this should take roughly 10 minutes

  • Puree roasted tomatillos in a food processor along with the roasted chiles until chunky but not too smooth, set aside

  • Toss the pork with 2 Tbsp. of the oil and season well with salt and pepper

  • Heat a large heavy bottomed pot or Dutch oven over medium-high heat and

  • Sear half of the pork on all sides until well browned, remove from pot and repeat with remaining pork - working in batches allows the pork to have enough room in the pan to sear properly and create additional layers of flavor

  • Remove all pork from the pan and lower heat to medium, add the remaining 1 Tbsp. oil and immediately add the onions stirring continuously until they start to become translucent

  • Add garlic and continue to cook for an additional minute stirring continuously

  • Return the pork to the pot along with the tomatillo-chili puree, bay leaf, chicken broth and Tastes Like Victory spice blend

  • Bring to a boil and reduce heat to simmer, cook stirring frequently for 1 ½ to 2 hours or until the pork is fork tender, top up with additional broth or water during cooking as necessary

  • When the pork is tender taste the chili and adjust the seasoning with additional salt, pepper and Tastes Like Victory spice blend to taste

  • Serve topped with sour cream, crumbled queso fresco, chopped cilantro and onions