Martha Price Recipe

Authentic Restaurant Chili Verde

By Martha Price Karenella


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Martha's Story

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!

Ingredients

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
garlic, minced
cumin seed, or ground cumin - a few sprinkles to taste
1 small
onion, sliced (optional)
3 - 4 lb
pork roast, marbled with fat
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Directions Step-By-Step

1
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.
2
Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
3
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!
4
Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
5
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.
6
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.
7
If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Hashtags: #chili's, #authentic