- Cooking Time: 360–420
- Servings: 25 (6–7)
- Preparation Time: 75
Backstory*TOMATILLO [toh-mah-TEE-yoh] - This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato.
Note—this version of green chili is good in the summer and is excellent as a soup or to smother on burritos.
Note also—the ingredient amounts from the original recipe yield a large 2 gallons or 25 servings. To yield a more family cooking size 2 quarts or 6–7 servings use the recipe amounts in the parentheses.
- 2 tbsp (1½ tsp) seasoned salt
- 1 tbsp (¾ tsp) chili powder
- 1 tsp (¼ tsp) thyme
- 1 tbsp (¾ tsp) black pepper
- 1 tbsp (¾ tsp) garlic pepper
- 2 tbsp (1½ tsp) brown sugar
- 5–6 lbs (1¼–1½ lbs) pork picnic shoulder
- ¾ (3 tbsp) cup butter or lard
- 1 cup (¼ cup) flour
- 2 tbsp (1½ tsp) fresh garlic, chopped
- 1 (½ cup) onion, chopped
- 1 gallon (1 quart) chicken broth
- 4 cups (1 cup) roasted green chilies, diced
- 1 cup (¼ cup) tomatillos*, diced
- ¼ tsp (pinch) cayenne pepper
- 1 tbsp (¾ tsp) oregano
- 1 tsp (¼ tsp) black pepper
- In a small bowl mix the seasoned salt, chili powder, thyme, black pepper, garlic, and brown sugar.
- Rub this spice mixture onto the pork picnic shoulder.
- Cook in a gas, electric, or charcoal smoker with hickory wood chips.
- Maintain 250° to 275° F for 6–7 hours.
- The pork should reach an internal temperature of 190° F. Cover with foil and let rest for 30 minutes.
- In a thick bottomed soup pot melt the butter or lard over medium heat.
- Whisk in the flour and cook for 3 minutes.
- Add the fresh garlic and onion.
- Slowly whisk in the chicken stock.
- Simmer for 10 minutes.
- Add the green chilies and tomatillos.
- Heat a small sauté pan over medium heat.
- Add the cayenne pepper, black pepper and oregano.
- Toast the spice mixture for 2 minutes.
- Chop or pull the pork shoulder into bit size pieces.
- Add to the chili and simmer for 30 minutes.
- Adjust the seasoning with salt and pepper.