This green chilli with pork shoulder, tomatillos, jarred jalapenos and lots of fresh coriander is slow cooked for the ultimate comfort dish. Serve this baby with brown butter cornbread and a big dollop of sour cream. YUM
Start by marinating your pork shoulder. In a large mixing bowl, add your diced pork, smoked paprika, cumin, ancho, chipotle, lime juice, oregano and salt. Mix throughly until the meat is completely coated. Cover with cling film and place in the fridge for a minimum of 4 hours.
Once your meat has marinated. Add diced green chillis, bell pepper, white onions and garlic to a heavy based pot. Cook until the vegetable start to soften, this will be the base of your chilli. Add your seasoned pork to the vegetables, frying for 5- 6 mins until the pork starts to brown.
Add in a bunch of coriander and jalapenos with a dash of the brine. Then add enough water to just cover the meat. Bring to a simmer and cover. Place into a pre heated oven at 180 degrees for 2 hours or until the meat is fork tender.
Serve your green chilli with sour cream, fresh coriander and cornbread for soaking up all of the delicious gravy
