Voodoo Chilli Verde

We are pleased to share Chef Melissa Scrymgeour, Clean Slate Wine Bar, winning chili recipe from our 2022 Carhartt Chili Cook Off!

Carhartt Wine Club Member Chef Melissa owns Clean Slate Wine Bar in Solvang. Hailing from Louisiana, her Cajun-accented cooking is inspired by fresh ingredients and what’s currently in season. The wine bar features small production local wines as well as craft beers and ciders. Wines and beers rotate quickly, and you never know what you’ll find

And when something runs out because the wine was limited production, the farmer sold out of produce, the beer was brewed in a small batch, or the local fisherman only caught so much, Melissa “cleans the slate” and starts fresh. Bring your curiosity ‘cause there’s always something new to try.

Check out everything Clean Slate has to offer HERE

Pairs well with the 2019 Cabernet Franc.

Yield: 6-8

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Ingredients

1 - 5lb pork shoulder roast bone-in
2 tbsp. salt (for dry rub)
2 tbsp. pepper (for dry rub)
1 tbsp. cumin seed, toasted and ground (for dry rub)
1/2 cup rendered bacon fat or neutral oil, such as vegetable or canola
1/2 cup all-purpose flour
1/2 lb. dry white beans, rinsed and soaked in water for at least 1hr. (or 3 cans pre-cooked beans drained and rinsed)
2 lbs. fresh tomatillos, "paper" shells removed, and tomatillos rinsed
2 lbs. fresh poblano or pasilla peppers, rinsed
1 lb. fresh anaheim chili peppers, rinsed
2 large green bell peppers, rinsed
2 large onions, peeled and halved
4 large fresh jalapeno peppers, rinsed
4 oz. minced fresh garlic
5 tbsp. chili powder
2 tbsp. ground cumin
2T. Mexican dried oregano
32 oz. chicken stock (plus more if needed)

Equipment

Large cast-iron or heavy-bottom skillet
Large Dutch-oven, stew, or soup pot with lid.
Food processor or blender
Large bowl
Plastic wrap
Baking sheets

Prepare pork
1. Pat pork roast with paper towels to ensure it is dry.
2. Liberally season roast with pork dry rub
3. Dredge roast in flour for a light coating. Shake of any excess.
4. In a large cast iron or heavy-bottom skillet, heat the bacon fat over medium-high heat,
then brown the roast on all sides, about 3-5 minutes per side. Remove from skillet and
set aside.

Roast peppers and vegetables
1. Heat oven or grill to 500 degrees
2. If using indoor oven, place the tomatillos, poblanos/pasillas, anaheims, green bell
peppers and onions on large baking sheets.
3. Place in heated oven and roast for 10-15 minutes, until skins are blistered, and
tomatillos begin to breakdown.
4. Remove from heat and place all the peppers in a large bowl, cover with plastic wrap and
let them cool. Once cooled, the skins should peel away; remove as much as you can.
Remove stems and seeds.
5. Tip: Use gloves if you have sensitive hands or are sensitive to peppers, and don’t touch
any body parts while handling them!
6. Note: Roast the veggies in batches depending on size of your cooking vessel. If using a
grill, roast the onions and peppers directly on the grate. I recommend a vegetable
grilling tray for the tomatillos as they’ll start to break down and perhaps fall through the
grate as they roast.
7. Process the peppers and veg in a food processor or mixer. This can be done in batches
as well. Set aside roasted vegetable blend.

Putting it all together
1. Heat 1T. bacon fat or vegetable oil in large Dutch oven, stew, or soup pot.
2. Sauté garlic for 1-2 minutes just until fragrant, don’t let it brown.
3. Add the roasted vegetable blend to the pot along with the chili powder, cumin, oregano,
and dry beans. Give it a stir.
4. Add the 32-oz. of chicken stock and stir again. Bring to a boil, then reduce heat to a
simmer.
5. Add the pork roast to the pot, cover and let simmer until the pork easily comes of the
bone and the beans are tender. This will take 3-4 hours. Stir about every hour until
cooking process in done. Add a bit more of stock if the chili is too thick. The beans will
absorb the broth as they cook.
6. When cooked, remove the pork roast from the chili. Remove the bone and shred the
meat, then add back to the chili. If using canned beans, add them now, test for
seasoning and adjust to taste. Simmer everything for another 20 minutes to meld
flavors. And…. you’re done!