AUTHENTIC PORK CHILI VERDE RECIPE RECIPES

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AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW ...



Authentic Chili Verde (Pork and Green Tomatillo Stew ... image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, FatContent 22, SaturatedFatContent 6.8, CholesterolContent 85.8, SodiumContent 1092.9, CarbohydrateContent 9.7, FiberContent 2.1, SugarContent 5, ProteinContent 32.8

AUTHENTIC RESTAURANT CHILI VERDE | JUST A PINCH RECIPES



Authentic Restaurant Chili Verde | Just A Pinch Recipes image

When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I have tasted chili verde both ways, and I prefer it without the tomatillos, - it seems a bit less tart. All measurements are approximate - use more chilis for more sauce, more jalapenos for more fire, etc. I hope you enjoy! This is my "signature" dish!

Provided by Martha Price @karenella1

Categories     Pork

Prep Time 30 minutes

Cook Time 3 hours

Number Of Ingredients 6

1 and 1/2 - 1 and 1/2 to 2 lbs long green chili peppers (aneheim)
4 - jalapeno peppers (more or less, depending on hotness)
2 - 4 clove(s) garlic, minced
- cumin seed, or ground cumin - a few sprinkles to taste
1 small onion, sliced (optional)
3 - 4 pound(s) pork roast, marbled with fat

Steps:

  • Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
  • Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
  • Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
  • Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
  • Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
  • Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
  • If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!

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