Well, when you put it that way, maybe I can just go ahead and make it! BTW, would you consider putting up a recipe for this? I expect the recipe is more or less in the great photos you already posted, but there are probably a few spices, etc. that eager readers would like to know about. Or maybe its one of those "If I told you I'd have to kill you" recipes. It looks good enough to be!
BTW, I think I have the same enameled cast iron piece as you. Is that an oval LeCreuset? I really love mine.
The recipe is not secret by any means. Here is what I use. The Le Crueset is great for cooking the liquid off without burning. Otherwise, if I have tons of time the LARGE crockpot works fine!
It is surprisingly NOT too spicy!Wood Fired Green Chili with Smoked Pork
Makes about 8 quarts
1 8lb Butt smoked 1 1/2 hours per pound to internal temp 180 (Seasoning is my usual butt/brisket rub and its good, but you can use anything at all -- flavor of chili will not be greatly affected). I let the butt go in the fridge overnight to let the fat congeal/harden. Next day cut it into cubes and it is VERY EASY to leave as much fat out of the final product as you want. You can sear the cubed pork or just throw it directly into the ground tomatillo/pepper sauce. I prefer a little extra browning on the cubes. I use about 2 TBSP EVOO to achieve this.
40-50 fresh whole tomatillos, paper skins removed
20 jalapenos, halved, seeds removed
4 fresh poblano or anaheim chilies, halved and seeds removed
5 medium onions, quartered
40 cloves of garlic, peeled
I roast the peppers/tomatillos in one of those big, cheap, disposable aluminum turkey pans and the garlic/onion in another. I do them in my WFO, but indoor oven at 450 degrees is fine. Make sure that once the tomatoes are soft and giving off their water you crank the heat/broiler so that you get a GOOD AMOUNT OF CHAR on the peppers. This is critical for taste and appearance, IMO.
Put all the roasted stuff into a pot large enough that you can use an immersion blender to puree it all. Add 1 large bunch of cilantro (washed thoroughly + roughly chopped) as you are blending.
****If you don't have an immersion blender then you are not truly enjoying life.
Add 1 1/2 quarts chicken broth and two beers to the ground tomatillo/chile/onion/garlic/cubed pork mixture
TOAST 2 TBPS whole cumin over medium high heat. Grind in mortar/pestle and add to chili
Crumble 1-2 TBSP dried oregano into chili
Sea Salt/Fleur de Sel to taste --- Go easy at first because the flavor intensifies as it cooks. Mine ends up with about a TBSP of Fleur de Sel. (Much more loosely packed than table salt)
I simmer on VERY low heat for at least a couple of hours. As soon as you see the pork cubes starting to become slightly stringy, then YOU ARE DONE!
Serve with fresh cilantro, mexican cotija cheese, and sour cream.
I'm not great with the recipes so if there's something I left out, just ask!