Super Thursday #302!

[joycenalex]

i'll be making a new to me batch of chili tonight, then at game time, i'll have that and imagine a sam adams in a frosty glass.
slow cooker pork chili
2.5# boneless pork shoulder, cubed
1/2 c flour
1Tground cumin
1/2 t salt
1t black pepper
3Tveg oil
2arge onions, cubed
2-3 poblano chilies, seeded, chopped
2C tomatillo salsa (salsa verde-green salsa)
2 C chicken broth
sour cream and flour tottillas, avocados for topping
1.cube pork, add spices, flour in ziplock bag and shake to coat
2. heat 1Toil in large skillet or dutch oven. working in batches, cook until pork is browned on all sides, about 10 min per batch, keep first batch warm as you make 2nd and 3rd batches
3. after last batch is cooked, saute the onions and pobalanos 5-8 minutes.
if you're using slow cooker, transfer everything, add salsa now
4. in same skillet, add chicken broth, bring to boil, bringing up crusty bits, pour into slow cooker, cover and cook
5. if you're using slow cooker, 8-10 hrs on low. i'll be using my dutch oven (heating the kitchen tonight with the cold temps seems like a good idea) 250 degrees, covered, about 2-3 hours
6. serve with tortillas, sour cream and cubed avocados on top.
****** i made the chili last night, knowing what i know today, i'd cut the liquid by 2/3, it's quite soupy and only use only one poblano for the whimpier eaters in my house. i'm making brown rice to absorb the juiciness and heat. this made a lot. *********