Spicy Green Chili

• For the Green Chile Sauce
• 4 hatch chiles
• 1 pound tomatillos
• 6 cloves garlic, peeled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• For the Chili
• 2 tablespoons vegetable oil
• 1 onion, finely minced
• 2 pounds ground meat (I used a mix of beef and pork)
• 1 lime, juiced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon kosher salt
• sour cream, for serving
• lime wedges, for serving

1. First, make the green sauce, starting by roasting your hatch chiles. Preheat your oven to 500 degrees F. Lay your hatch chiles out on a parchment lined baking sheet, and roast for 5 minutes on one side, then flip and roast for another 5 minutes. You want the chiles to be blackened.
2. Once they are good and charred, place them in a medium sized bowl and cover tightly with plastic wrap - this allows them to steam and makes the skins easy to peel. Allow them to steam for 10 minutes or so, until cool enough to handle. Peel the skins off, then pop off the stem of the pepper and try to remove as many seeds as you like (the more you leave, the spicier the chili will be), then finely chop and add to a blender or food processor.
3. While the chiles roast and/or cool, prep your tomatillos. Peel the husks from the tomatillos, and add them to a large pot, big enough to cover the tomatillos fully with water. Add in the peeled garlic, quartered shallot, salt and pepper. Bring to a boil, then reduce the heat and cook for 10 minutes, until the tomatillos are tender.
4. Drain the water from the tomatillos, but reserve the tomatillos, garlic and shallot. Add them to the blender or food processor with the hatch chiles. Pulse the blender or food processor until the mixture is mostly smooth, but still with a bit of texture. Set aside.
5. To make your chili, heat your oil in a large, heavy bottomed pot over medium heat. Add in your minced onion, and cook until starting to become translucent, about 5 minutes. Add in your ground pork and/or beef, and cook until mostly cooked through and no longer pink, about 8 minutes. Pour in the hatch chile and tomatillo mixture, and stir to combine. Add in the cumin, oregano and additional salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes or so, until thickened and slightly reduced, stirring occasionally. Taste, and add more salt or lime juice if needed. Serve with a wedge of lime and a dollop of sour cream.
6. *This can also be made in the crock pot - simply make your green sauce, then add everything to a crock pot and cook over low for 8 hours or high for 5 hours.

hatch chiles, garlic, kosher salt, ground black pepper, vegetable oil, onion, ground meat, lime, ground cumin, oregano, kosher salt, sour cream, lime wedges

Taken from food52.com/recipes/31453-spicy-green-chili (may not work)