With these cool, afternoon thunderstorms rolling in, I started to crave something warming for the first time in months.
I knew I had to cook up a pot of this chili verde I had been craving, and I thought you would feel the same! Personally, I LIVE for recipes like this one. It's simple to pull together, cooks while I'm out on a horse ride or weeding the garden, and covers all of my nutritional bases. As a bonus, it refreezes well after cooking so you can make it part of meal prep. Does it get better?
Our super succulent Boston Butts really make the dish. Unlike the pork shoulder at the grocery store, ours are tender and well-marbled. They just melt in your mouth! And it's no surprise, we raise all of our pigs with the highest level of care, rotating them on pasture and providing premium local barley and buckwheat-- with none of the chemical herbicides, pesticides, pharmaceuticals, GMOs, or hormones you find in commodity pork. We also skip the inflammation-inducing corn and soy that has come to define CAFO meat. Taste the difference for yourself.
Be sure to grab one here! Or, get our most-popular smoke-show box shipped to your front door, including a choice boston butt here. Lastly, you can get a few butts with a whole or half hog. This recipe is adapted from the food netwok.
Ingredients
- 8 scallions, cut into 2-inch lengths
- 3 cloves garlic, peeled
- 1 poblano pepper, stemmed and cut into small chunks
- 1 jalapeno, stemmed and cut into small chunks
- 1/2 cup packed cilantro leaves and stems
- 3.5-4lbs Late Bloomer Ranch Boston Butt, cut into 1 1/2-inch cubes
- Two 7-ounce cans mild diced green chiles
- 2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Two 16-ounce cans pinto beans, rinsed and drained
- Juice of 2 limes
- Thinly sliced avocado
- Crumbled chèvre (we love Winter Winds Farm chèvre)
- Cilantro leaves
- Lime wedges
- For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart slow cooker, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
- Set your slow cooker to LOW, and let her simmer for 4-8hours (this will depend on your manufacturer, refer to your user manual). Enjoy the savory smells that light up your home!
- Once the pork is easy to shred with a fork, stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
- Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, chèvre, cilantro and lime wedges.
