Super Bowl Chili Recipe

Novak’s Cream of the Crop Green Chili

Winner, Best Overall Recipe and Winner, People’s Choice.
Huffman’s Market Annual Chili Cook-off, October 8, 2006.

Serves 10-12

3 lbs. boneless pork shoulder or pork shoulder steaks, cut into ½” cubes
1 large white onion, chopped
5 cloves garlic, minced
4 poblano chile peppers
1 28oz can of tomatillos OR 1-1/2 lbs fresh tomatillos husked and rinsed
4 cans (4-6 oz.) chopped green chiles
1 28 oz can of chicken broth
1 cup Mexican crema (or sour cream)
1 bunch (about a cup) fresh cilantro, chopped (stems removed)
3 TB Chili powder
1 TB Dried Mexican oregano
1 TB ground cumin
4 TB vegetable or canola oil
Salt and freshly-ground black pepper

Season pork shoulder cubes with salt and pepper liberally and brown well in vegetable oil in a Dutch oven or stock pot. Remove pork from pan and sauté onion in same pan until golden. Add garlic, dried herbs and spices, and sauté for two minutes. Add pork and broth and bring to a boil. Reduce to simmer.

Remove seeds and stem from poblanos and cut in half. Place under broiler until skins are charred. Place poblanos in a paper bag with damp paper towel to steam for 20-30 minutes. Remove charred skins. Puree poblanos and tomatillos in a food processor. Add puree and chopped green chiles to pot.

Simmer until pork is tender, 2 - 3 hours. Temper crema with tablespoons of broth from chili until warm. Add crema and chopped cilantro to chili. Bring to a simmer for 5 – 10 minutes. Serve with warm corn tortillas or tortilla chips and lime wedges.

Enjoy.

Read the interview with John Novak Here