Pat and Billy's Chili

Pat and Billy's Chili (wrysmyguy)
(won Bernardsville Chili Cookoff in 2008)

The hardest thing about making this is the pork. If you can find smoked pork it will save a lot of time, if not any shredded pork will do but will not carry the exact same flavor.

3 lb. pork shoulder

Marinade:
1 1/2 C orange juice
1/2 C fresh lime juice
3 cloves pressed garlic
1 tsp. cumin seed toasted and ground with a mortar and pestle
1 tsp freshly ground black pepper
1 tsp Aleppo pepper flakes (or any hot pepper flake)

Rub:
1/8 C ground dark roast coffee beans
1/4 C packed dark brown sugar
1/8 C +1 TBSP mild chili powder
1 tsp paprika
1 TBSP granulated garlic
2tsp ground cumin
1 TBSP kosher salt
1 tsp ground pepper

Chili Verde Base:
3 TBSP olive oil
3 C chopped yellow onions
2 medium jalapenos, seeded, veined, and minced
6 cloves chopped garlic
4 C low salt chicken stock
1 12 oz can coconut water
1/2 c fresh lime juice
1 tsp green hot sauce
1 tsp oregano
1 TBSP cumin seed toasted and ground with a mortar and pestle
6-8 medium fresh tomatillos, diced
4 large poblano chilis, roasted, skinned, seeded and chopped
1 28 oz can white posole drained (also called hominy)
1/2 tsp kosher salt
1/2 cup fresh cilantro

Cooking:
Combine all ingredients for marinade in a medium bowl. Stir to combine

Place pork in a large zip-lock bag. Add marinade, seal and place in refrigerator to marinade for 4-6 hours, turning occasionally.

Remove pork from marinade and pat dry.

Combine ingredients for rub in a small bowl. Mix. Apply rub to port coating evenly. Prepare smoker with your favorite wood. Cold smoke pork for 2-3 hours. Remove pork from the smoker and place on grill and cook for 3 hours on indirect heat until meat thermometer reads 175 internal. Remove from grill and cool. Shred meat and chop into 1/2 inch long pieces.

Add olive oil to a large dutch oven over medium heat. Add onion, jalapenos and saute until translucent but not brown, about 5 minutes. Add garlic and saute for 1 minute. Add poblanos, tomatillos and continue to saute for another 3-5 minutes. Do not let brown.

Add chicken broth, lime juice, hot sauce, coconut water, cumin seed and salt. Stir. Let simmer uncovered 30 minutes. Add shredded pork and simmer another 30 minutes. Add drained posole and cook another 15 minutes. (chili will thicken as the tomatillos cook down). Remove from heat. Add cilantro and let chili come to room temperature. Store covered in the refrigerator overnight.

Reheat over low heat until warm. Serve with garnish of choice.