Chili Verde

Growing up in Texas exposes one to various forms of chili from an early age. In central Texas, what you usually find is red chili. As you travel west into New Mexico, however, the chili turns green. When Scotia and I honeymooned in Taos, we never seemed to be able to get to the really good Mexican Restaurant, as it was always packed. I never was able to find a decent green chili sauce or green chili stew. I had forgotten this disappointment until reading about a chili cookoff here in town, where one of the categories was Chili Verde. I had to try making some, so I looked at some recipes on the Net, didn’t like them, and made up my own. We think it came out pretty good!

The version in the photo has the Pork Shoulder cut into about 1½ in cubes, but the chili would be better with it cut into ¾ in cubes.

Ingredients
1 lb Tomatillos, husks removed, rinsed and cut in half
4 Garlic cloves, peeled and cut in half lengthwise
2 Garlic cloves, peeled and pressed
4 Poblano or Ancho chilis, cut in half and deseeded
4 Serrano chilis, cut in half and deseeded
1 bunch Cilantro, rinsed, picked, and chopped, some reserved for garnish
3½ to 4 lbs Pork Butt, cut into ¾ in cubes
Salt and freshly ground Black Pepper
Canola oil
2 yellow Onions, peeled and chopped coarsely
1 T dried fresh Oregano, crushed
1½ T ground Cumin
4 C “Better Than Bullion” Chicken Stock

Putting it Together
Remove the husks from the tomatillos, rinse well and cut in half. Cut the peppers in half and deseed. Peel four large cloves of garlic and cut in half. Preheat canola oil in a heavy bottomed skillet to about 375 deg F. Place tomatillos cut side down in the hot oil and cook over med heat until they start to soften. Add the peppers and garlic and cook, turning occasionally, until the tomatillos begin to brown and all are soft. Remove from the skillet and place in a Pyrex® bowl. Set aside until they are cool enough to handle.

Clean and de-stem the cilantro, and chop coarsely. Place the cool tomatillos, garlic and peppers into a food processor with the knife blade insert, and pulse. Add the cilantro and pulse until all ingredients are finely chopped and mixed thoroughly.

Salt and pepper the pork cubes generously. Heat canola oil in a large, heavy-bottomed skillet over medium high heat and brown the pork well on all sides. Lift Pork out of pan with a slotted spoon and place in a Pyrex® bowl; set aside.

Pour off excess fat beyond two tablespoons, place the onions in the skillet and cook, stirring occasionally, until limp, about five minutes. Add the crushed garlic and cook two minutes longer. Put the onion mixture and the pork into a large soup pot, followed by the oregano and cumin. Add the Chili Verde sauce to the pot, along with the stock.

Bring to a boil and reduce to a slight simmer. Cook for two to three hours uncovered or until the pork is fork tender. Adjust the seasoning to taste.

Garnish with cilantro and grated white cheddar cheese. Serve with Diablo Rice and freshly made corn tortillas.

Tags: Food, Mexican food, Recipe