-
1
Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet.
-
2
Broil the chiles for about 5 minutes per side.
-
3
Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes.
-
4
To peel the chiles, remove them from the bag and gently rub off the skins.
-
5
Remove the seeds, dice them and set them aside.
-
6
In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat.
-
7
Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side.
-
8
You may have to do this in batches.
-
9
Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl.
-
10
Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat.
-
11
Add the onion and cook until translucent, about 5 minutes.
-
12
Add the garlic and cook for 30 seconds more.
-
13
Return the pork and its juices to the pot.
-
14
Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro.
-
15
Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface.
-
16
Taste and adjust the seasonings, adding salt and pepper to taste.
-
17
Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more.
-
18
To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid.
-
19
Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice.
-
20
Cook until the chili has thickened, 10 more minutes.
-
21
Serve with sour cream and shredded Monterey Jack cheese.
