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1
Preheat the broiler.
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2
Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side.
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3
Put the poblanos and jalapenos on the other side of the baking sheet.
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4
Broil, turning the vegetables occasionally, until charred, about 10 minutes.
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5
Transfer the tomatillos and tomatoes to a cutting board and let cool.
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6
Put the peppers in a bowl and cover with a plate; set aside 10 minutes.
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7
Pull the skins off the tomatoes, then core and chop them along with the tomatillos.
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8
Peel, seed and chop the peppers; set all the vegetables aside.
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9
Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl.
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10
Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat.
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11
Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes.
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12
Transfer to a plate.
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13
Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes.
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14
Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute.
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15
Add the broiled tomatillos, tomatoes and peppers.
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16
Stir to combine, scraping up any browned bits from the bottom of the pot.
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17
Add the broth and pork and any collected juices, then bring to a simmer.
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18
Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours.
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19
Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes.
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20
Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top.
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21
Season the chili with salt and pepper and serve with toppings.
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22
Photograph by Justin Walker
