Iowa Green Chiliby Andy Haning-Brown
Soups & Stews
4 Tbsp. Ancho-Honey Blend, Divided Between Meat & Veggies
1/2 C. Roasted Onion & Cilantro Infused Olive Oil
1 Tbsp. Apple Cider Vinegar
2.5 lb. Pork Tenderloin
2 Poblano Peppers
2 Jalapeño Peppers
1 Medium White Onion
1 Head Garlic
32 oz. Chicken Stock
1 Ear Sweet Corn
1/2 C. Fresh Cilantro, Chopped
Marinate pork loin for 12-24 hours in 2 Tbsp. Ancho-Honey Blend, 1/4 C. Roasted Onion & Cilantro Infused Olive Oil, and 1 Tbsp. Apple Cider Vinegar.
Preheat smoker grill to 225°F. Remove pork loin from marinade and place directly on smoker grill rack. Smoke for 2 hours at 225°F or until internal temperature reaches 145°F.
Wash vegetables. Remove papery coverings from tomatillos. Cut onion in half and peel the outermost layer. Cut top off garlic head to expose cloves but keep the head intact. Keep peppers whole.
Whisk together remaining 2 Tbsp. Ancho-Honey Blend with remaining 1/4 C. Roasted Onion & Cilantro Infused Olive Oil. Brush mixture on peppers, tomatillos, onion, and garlic.
Place vegetables directly on smoker grill rack. Smoke, alongside the tenderloin, for 1 hour at 225°F or until vegetable skins are dark and blistering. Remove from the grill and allow to cool.
Place the tomatillos in a large cast iron Dutch oven. Squeeze garlic from skins and add, along with 1/2 of the onion, chopped. Add chicken stock and use an immersion blender to blend together until big pieces are gone.
Remove outermost burnt skin from peppers. Remove stems and seeds. Roughly chop poblanos, jalapeños, and remaining half onion. Add to Dutch oven with the tomatillo-broth mixture.
Using a sharp knife, remove kernels from ear of sweet corn and add to the mixture in the Dutch oven.
Cut pork tenderloin into bite-sized pieces and add to the mixture in the Dutch oven.
Place the Dutch oven back on the smoker at 225°F for 2 hours.
Chop cilantro and stir into the chili just before serving.