Pueblo Green Chili

🥘 Ingredients

• chicken stock
  1 1/2 quarts
• chilis (mira sol, or 2 poblanos and 4 cubanelles)
  8
• flour (all-purpose)
  3 tablespoons
• garlic (cloves, medium, grated on a microplane grater)
  5
• jalapeño (finely chopped)
  1
• oil (vegetable)
  4 tablespoons
• onions (large, about 1 1/2 cups, finely diced)
  1
• oregano (dried)
  2 teaspoons
• pork shoulder or sirloin (cut into 1/2-inch chunks)
  1 pound
• raisins
  2 tablespoons
• salt (kosher)
• whole tomatoes packed in juice (28-ounce)
  1 can

🍳 Cookware

• bowl
• blender
• pressure cooker
• saucepan

1. 1

   Gather whole tomatoes packed in juice , pork shoulder or sirloin , jalapeño .

   whole tomatoes packed in juice: 1 can (28-ounce), pork shoulder or sirloin: 1 pound (cut into 1/2-inch chunks), jalapeño: 1 (finely chopped)
2. 2

   Roast chilis directly over a gas burner set on high heat until well charred on all sides (about ⏱️ 10 minutes total). Transfer to a paper bag, tightly seal the top, and let rest for ⏱️ 10 minutes . Alternatively, char the chilis under a preheated broiler until charred on all sides, about ⏱️ 15 minutes total. Peel the skins off the chilis and chop into 1/2- to 1/4-inch pieces. Set aside.

   chilis: 8 (mira sol, or 2 poblanos and 4 cubanelles)
3. 3

   Meanwhile, cover raisins with hot water in a small microwave-safe bowl Microwave on high heat for ⏱️ 1 minute , then let raising steep until fully softened, about ⏱️ 5 minutes . Blend soaked raisins and tomatoes with a hand blender or in a standing blender until nearly smooth. Set aside.

   raisins: 2 tablespoons
4. 4

   Heat 1 tablespoon oil in pressure cooker (see note) over medium-high heat until shimmering. Add onions and cook, stirring occasionally softened, about ⏱️ 4 minutes . Add garlic and oregano and cook, stirring frequently until fragrant, about ⏱️ 1 minute . Add peppers, tomato mixture, chicken stock , and pork. Seal pressure cooker and cook at high pressure for ⏱️ 15 minutes . Release pressure.

   oil: 4 tablespoons (vegetable), onions: 1 (large, about 1 1/2 cups, finely diced), garlic: 5 (cloves, medium, grated on a microplane grater), oregano: 2 teaspoons (dried), chicken stock: 1 1/2 quarts
5. 5

   Remove lid from pressure cooker and continue to cook without lid until liquid is reduced to half, about ⏱️ 30 minutes . Meanwhile, heat remaining 3 tablespoons oil and flour in a small saucepan over medium heat. Cook, stirring constantly until light blond in color, about ⏱️ 3 minutes . Slowly whisk flour mixture into simmering chili. Continue to cook until desired texture is reached. Season to taste with salt . Cooked chili will keep in a sealed container in the refrigerator for up to 1 week.

   flour: 3 tablespoons (all-purpose), salt (kosher)
6. 📝

   Servings: 2 quarts