Today we are finally getting some cool evenings here in Austin. It’s time to start making some cold weather meals to warm your heart and liver. This recipe from Odell Brewing will do just that.
3 lbs. Anaheim chilies (or 36-ounce can roasted green chilies)
1 lb. tomatillos, peeled (or 16-ounce can)
2 lbs. pork shoulder
1 large onion, chopped
6 cloves garlic, diced
3 tbsp. flour
3 cups chicken stock
1 12-ounce bottle of Isolation Ale
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped (or 16-ounce can, diced)
1 ½ tbsp. cumin
1 tbsp. dried Mexican oregano
1 tsp. dried basil
Salt & pepper to taste
1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.
2. Grill chilies until blackened on all sides, then wrap in a towel to steam. Once cooled, skin and de-seed chilies then roughly chop. Blend tomatillos in some stock to form a slightly chunky sauce.
3. Warm chicken stock and beer. Remove excess fat from pork shoulder and cube to desired size. Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides. Remove pork and set aside, leaving oil in the pan.
4. Turn heat to medium, add onion and cook about 10 minutes or until softened. Add garlic; cook for 2 minutes. Then add flour to form a paste. (If it’s too dry, add a couple tbsp.. stock to loosen it up and cook for another minute.)
5. Add pork, stock, tomatillos and chilies. Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper. Bring back to a boil and check the heat. (Add more serrano peppers to add heat to the chili.) Simmer 1-2 hours or until pork is tender.
Pop open a bottle of IPA and enjoy!