Slow-Simmered Lean Pork Green Chili

1. 1
   roast · ~10 min

   Roast the green chiles and jalapeños.

   Place whole anaheim peppers and jalapeños directly over a gas flame or under a broiler. Turn occasionally with tongs until the skins are blackened and blistered on all sides.

   TIPGetting an even char on all sides is key — the smoky flavor makes the chili.
2. 2
   rest · ~10 min

   Steam and peel the roasted peppers.

   Transfer the blackened peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then rub off the charred skins with your fingers or a paper towel. Remove stems and seeds, then chop the flesh.

   TIPDon't rinse the peppers under water — you'll wash away the smoky flavor you just created.
3. 3
   prep · ~10 min

   Season and brown the pork in batches.

   Pat the cubed pork shoulder dry with paper towels and season evenly with salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in two batches, sear the pork cubes until deeply browned on all sides, about 4 minutes per batch. Transfer browned pork to a plate.

   TIPDon't crowd the pot — overcrowding steams the meat instead of browning it.
4. 4
   saute · ~6 min

   Cook the onions, garlic, and bloom the spices.

   Reduce the heat to medium. Add the diced onion to the same pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom. Add the minced garlic, cumin powder, and dried oregano. Cook until fragrant, about 1 minute.

   TIPThose browned bits on the bottom are pure flavor — the onions' moisture helps release them.
5. 5
   mix · ~3 min

   Add the tomatoes, chiles, pork, and water.

   Add the diced tomatoes and cook until they soften and release their juices, about 3 minutes. Return the browned pork and any accumulated juices to the pot. Add the chopped roasted chiles, jalapeños, bay leaves, and 4 cups of water. Stir everything together.

6. 6
   simmer · ~90 min

   Simmer the chili until the pork is fall-apart tender.

   Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1 hour and 30 minutes, or until the pork shreds easily with a fork. Stir occasionally to prevent sticking.

   TIPKeep the heat low and steady — a hard boil will make the pork tough.
7. 7
   mix · ~5 min

   Thicken with masa harina slurry.

   In a small bowl, whisk the masa harina with 3 tablespoons of cold water until smooth. Pour the slurry into the simmering chili, stirring continuously. Cook for another 5 minutes until the chili thickens to a rich, gravy-like consistency.

   TIPWhisk the masa harina with cold water first — adding it directly to hot liquid creates lumps.
8. 8
   rest · ~5 min

   Discard bay leaves and let the chili rest briefly.

   Remove the bay leaves. Take the pot off the heat and let the chili sit uncovered for 5 minutes. This allows the flavors to settle and the consistency to set.

9. 9
   serve

   Ladle into bowls, garnish with cilantro, and serve with lime wedges.

   TIPA squeeze of fresh lime right before eating brightens up every bite.

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