Chili Verde

Ingredients

Verde Sauce

• 2 pounds tomatillos, husked and rinsed
• 2 Hatch or Anaheim peppers, seeded, stemmed and
  sliced in half lengthwise
• 2 large jalapeños, seeded, stemmed and sliced in half lengthwise
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

Chili

• 2 tablespoons olive oil
• 3 pounds boneless pork shoulder, cut into 1/2-inch pieces
• 1 Carroll Shelby’s® White Chicken Chili Kit
• Salt and pepper to taste
• 1 large onion, chopped (about 2 cups)
• 4 cloves garlic, minced (about 1 1/2 tablespoons)
• 1/2 cup chicken broth
• 1/2 cup chopped cilantro + extra for topping
• Chopped avocado, for topping
• Chopped tomato, for topping
• Tortillas, warmed, for serving
• 1 lime, cut into wedges, for serving

Directions

1. Make Verde Sauce: (Can be made a day ahead.) Preheat the broiler. Combine tomatillos, Hatch peppers, jalapeños, olive oil and salt in a bowl and toss well. Transfer to an aluminum foil-lined baking sheet and broil for 15 minutes, or until the skins are blistered and vegetables are soft. When cool enough to handle, remove skins from peppers. Transfer to a blender or food processor and process until smooth. Set aside until ready to use.
2. Make Chili: Heat a large Dutch oven over medium-high heat and add olive oil.
3. Season pork with Chili Kit Spice Mix packet and salt and pepper, reserving masa harina packet for later. Sear pork, in batches, for 2 to 3 minutes per side or until golden brown. Transfer to a platter or a bowl and set aside.
4. Add onions and cook, stirring and scraping up any browned bits, until onions are wilted and tender, about 5 minutes.
5. Add the jalapeno and bell pepper packet and the cayenne packet from the chili kit, garlic, broth, all but 1/2 cup of verde sauce and the pork to the pot and bring to a simmer. Cover and reduce heat to low and cook for 1 1/2 hours or until pork is tender. Remove from heat and stir in cilantro.
6. Top with cilantro leaves, avocado and tomato and serve with warm tortillas and lime wedges.