Ultimate Pulled Pork Green Chili Delight!

Ingredients

• A single head of garlic
• A quarter cup of olive oil, divided as necessary
• Two and a half pounds of fresh tomatillos with husks removed
• Four large green bell peppers, halved and deseeded, with the option for more
• Four Anaheim chile peppers, halved and deseeded, with the option for more
• Three jalapeno peppers, halved and deseeded
• Three sweet banana peppers, halved and deseeded
• Two onions, finely chopped
• Three ribs of celery, chopped to preference
• Three pounds of shredded, fully cooked pork shoulder
• A bunch of cilantro, finely chopped
• One tablespoon of dried oregano
• Two teaspoons of ground coriander
• Two teaspoons of ground cumin
• A touch of ground cinnamon
• A hint of ground nutmeg
• A pinch of salt and ground black pepper to taste
• Two cups of chicken stock, with the option for more
• A can of coconut milk, fourteen ounces

Step 1

Begin by preheating your oven to a cozy 350 degrees F (175 degrees C) to set the stage for deliciousness.

Step 2

Now, let's get creative with a head of garlic - slice off the top to reveal the cloves, brush them lovingly with a touch of olive oil, wrap the head in a shiny aluminum foil blanket, and nestle it on a baking sheet to roast into golden perfection.

Step 3

As the garlic works its magic in the oven for about 45 minutes, take this time to prepare a vibrant array of veggies for our flavorful green sauce.

Step 4

Under the broiler's warm gaze, let tomatillos, green bell peppers, Anaheim chile peppers, jalapenos, and sweet banana peppers dance until their skins blacken and blister, infusing them with smoky goodness.

Step 5

After a steamy spa session under plastic wrap, peel off their skins and blend them into a luscious green concoction in a blender or food processor.

Step 6

Now, in a large pot, sauté onions and celery until they glisten with promise. Add the chopped roasted garlic, shredded pork, fragrant herbs, spices, and a cup of chicken stock to simmer into a tantalizing base.

Step 7

Pour in the green sauce elixir and a splash of coconut milk, letting the flavors mingle and dance together like old friends.

Step 8

Allow the chili to bubble gently, thickening and intensifying over the next 30 minutes. Feel free to adjust the consistency with more chicken stock as needed, simmering for a total of 30 to 90 minutes until it reaches your desired thickness.

Step 9

Serve up this aromatic masterpiece and savor every spoonful of this rich and satisfying green chili creation.