‘On the Road’ Denver Green Chili

As might be expected, our book club has turned into a sort of cooking club, too. Each meeting, the hosts try to match the meal with the book, whether through food mentioned it it, or inspired by a region. Kris and Tom were hosts for “On the Road” by Jack Kerouac, where Sal and Dean spend a hell of a lot of time in Denver, yes, yes, yes. And if you’ll remember, Sal also fell in love with a Mexican girl — and we do mean girl — while working the cotton fields.

So the centerpiece of this meal was Denver Green Chili, and so as not to be outdone, Kris and Tom also presented the group with homemade tortillas, fer Chrissakes. Another incredible meal by the Goatherd.

Recipe, after the jump.

“On the Road” Denver Green Chili

1 1/2 pounds tomatillos (roasted)
2 poblano chiles (roasted)
2 jalapeno chiles (roasted)
4 cups chicken stock
2 tablespoons olive or vegetable oil
6-8 pound pork shoulder, cut into 1-2 inch cubes
1 yellow onion, diced
3 cloves garlic
1 tablespoon flour
2 teaspoons cumin
1 teaspoons oregano
2 tablespoons cilantro

Preheat oven to 400. Roast the tomatillos and chiles on a sheet pan, turning occasionally, until skin has blackened. Peel the tomatillos and chilies and place in a blender. Add stock and puree until smooth. Set aside.

In a Dutch oven or large stock pot over medium high heat, add cooking oil and brown pork in batches and set aside. Deglaze pan with some stock and save liquid to add later.

Saute onions in the same pan and add garlic after a few minutes. Sprinkle in flour and cumin and stir for a few minutes.

Add tomatillo-stock mixture to the onions. Add pork and oregano and cook on low heat for two hours.

If necessary, thicken with flour or corn starch.

Taste for salt and pepper. Add cilantro.

Serve with rice, beans and tortillas.

Serves 8 to 12.