This spicy, hearty, and simple chili freezes well - make it and stash some to take on the boat with you on your next trip.
12 assorted peppers,
2 pounds of tomatillos, husked, corned and halved
2 large yellow onions, chopped
1 head garlic, cloves peeled and chopped
Freshly ground black pepper
4 pounds of fresh ham or feral hog shoulder
8 to 10 cups pork stock
1 (29-ounce) can Mexican-style hominy
1 cup pepitas
Blister the peppers over a flame until blackened and then place them in a metal bowl covered in plastic wrap. Preheat the oven to 500 degrees.
Place the tomatillos cut side down on an oiled baking sheet and add the onions and garlic. Drizzle oil and season with salt and pepper. Roast for 25 minutes or until the tomatillos are golden brown. Set aside to cool.
Brown the meat in batches sin a dry cast-iron skillet, then add to a large soup pot along with the stock. Pulse the cooled tomatillo mixture in a food processor fitted with a metal blade until coarsely chopped. Add this to the soup pot.
Peel and deseed the blistered peppers under cool running water, then dice and add them to the soup pot. Simmer uncovered over low heat for 1 hour, stirring occasionally. Stir in the hominy, season to taste and continue to simmer for another 15 minutes.
Meanwhile, toast the pipits in a cast-iron skillet over medium-high heat for 3 to 5 minutes, stirring constantly with a wooden spoon, until they are fragrant but not blackened.
Serve the chile verde in bowls and top with a sprinkling of pepitas.