BSI: Chiles Recipe - Grilled Salsa Soup

This recipe is a low carb variation of the "New Mexico-style Green Chile and Pork Stew with Potatoes" recipe by Chef Jim Heywood, printed in the "Cooking Secrets of the CIA" cookbook. I adapted this recipe when my husband was doing the Atkins diet - I ditched the potatoes, added tomatillos instead, and grilled
the veggies and pork instead of sauteing them in the pan.  I don't feel too bad using it for BSI Chiles because this recipe isn't even Chef Heywood's - as he admitted, it's one he "did manage to snatch...from a competitor in New Mexico."

Caution for the heat-sensitive:  As prepared, this is really spicy.  Mr. Handsome-and-Handy found it a bit too spicy for his liking, whereas I found it packing a punch but not overpowering the spice.  You could substitute mild canned green chiles for the chiles in the recipe.  I'd probably put in two of the little cans.

Ingredients:

1.5 lbs pork (I used boneless loin chops, seasoned with garlic powder, seasoning salt, and pepper, then grilled.
2 onions
6 tomatillos
1 tomato
4 green chiles (preferrably poblano; I used Anaheim)
Canola oil or cooking spray

3 cups chicken stock
2.5 cloves garlic, finely minced
1/2 Tbsp ground cumin
1 tsp oregano
1 Tbsp mild red chili powder
Sprinkle of chipotle chili powder

1 Tbsp green Tabasco sauce (if you don't have this, you can add 1 extra jalapeno and 1 extra tsp vinegar)
1/2 tsp vinegar
Salt to taste
Optional: 1 minced jalapeno pepper

To prepare:
1. Prepare the vegetables for grilling: wash, dehusk, and cut stemmy parts off of the tomatillos.  Remove stemmy part off of the tomato.  Wash the peppers but leave whole.  Peel the onions and slice into planks.  Spray the veggies with the cooking spray (or toss in a little bit of canola oil).

2. Grill the veggies on medium grill, about 10 minutes, turning midway.  You want some browning, but you don't want them too burnt, and the veggies should be soft when you remove them from the grill.  Set aside, and cover the peppers.

Grillin' in the rain...just griiiilin' in the rain....

3. Season the pork with a sprinkle of garlic powder, seasoning salt, and pepper, then grill until done.  (You could use any leftover pork for this, or it would also work well with leftover chicken.)  Cover and set aside.

4. Return to the veggies.  Put the tomatillos and tomato into the food processor.  Peel and deseed the chiles, and add them to the food processor.  Puree until smooth.  Put into a heavy saucepan (about 4 quarts).

5. Rough-chop the grilled onions and add them to the saucepan.

Everybody in the pool!

6. Add the 3 cups of chicken stock to the saucepan.

7. Add the garlic and spices.  (Next time, I might try browning the garlic and spices before adding the veggies and the chicken stock, but I think there's pretty good browning from all the grilled items.)

8. Chop the pork and add it (plus any juices) to the saucepan.

9. Simmer for an hour.

Boil, bubble, toil and trouble!  Burner heat and stock pot bubble!

10. About 20 minutes before serving, add the vinegar, green Tabasco, salt, and optional jalapeño.

As shown, I've garnished with a sprig of oregano from my garden and shredded cotija cheese.

Ta da!