- - 2 lbs. Pork Tenderloin
- - 2 lbs. Tomatillos
- - 2 Large Red Onions
- - 3 Jalapeños
- - 2 Cloves Minced Garlic
- - John Henry's Mojave Garlic Pepper Rub
- - Chili Dawgs Green Chile Seasoning
- - 4 cups Chicken Broth
- - 1 cup Vegetable Broth
- - 2 tablespoons Extra Virgin Olive Oil
- - 1 cup Cilantro
Preheat your grill to 400°. Combine 1 cup John Henry's Mojave Garlic Pepper Rub and 1/2 cup Chili Dawgs Green Chile Seasoning. Rub this onto your pork tenderloin and set it aside for 20 - 30 minutes to let the rub penetrate the meat.
Husk, rinse, and quarter the tomatillos. Core, deseed and dice the jalapeños, and dice the red onions. Combine the vegetables, garlic, and olive oil into a large foil pan.
Place the pan on your grill, and cook until the vegetables have started to soften and are slightly brown in color.
Lower the grill to 250° and set it up for smoking (using a Yoder Smokers YS640 allows you to baked, grill, and smoke this recipe in one cooker). Move the vegetables to a top rack or one side of the grill, place the tenderloins directly onto the grill grates. Cook the tenderloins to 120°, pull them from the grill, let them rest 5 minutes, and cube the pork.
Combine the cubed pork, vegetables, chicken broth, vegetable broth, cumin, oregano, and salt and pepper to taste in an oven safe pan (enameled cast iron works best). Finely chop the cilantro and add it to the cooker as well.
Bring your grill to 400° and place the pan back on the grill. Cook the chili for roughly one hour to allow the pork to cook fully and the ingredients to combine.