Authentic Restaurant Chili Verde

Martha Price Recipe

By Martha Price Karenella

30 Min
3 Hr
Stove Top

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!

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1 and 1/2
1 and 1/2 to 2 lbs long green chili peppers (aneheim)
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

Directions Step-By-Step

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!

About this Recipe

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

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Sep 8, 2012 - Martha Price shared a photo of this recipe. View photo
Sep 8, 2012 - Kim Biegacki shared this recipe with discussion group: Some Like It Hot -- Muy Caliente!
Barbara Pendley Barbee
Sep 8, 2012
Excellent Post!
Martha Price Karenella
Sep 9, 2012
Thanks, Kim for sharing this, and thank you, Barbara for the nice words! I hope you both give this a try!
Jacque Stead Grace4ll
Sep 9, 2012
Hi Martha; This is close to the way I was taught to make this dish by a friend who had learned from her mother. The only difference is, after browning the pork, add flour and cook for a moment, then add the sauce. (The flour becoming the thickening agent). Such a great dish!
Martha Price Karenella
Sep 9, 2012
Thank you Jacque and Jennifer!
lillian dominguez lillybakes
Sep 27, 2012
Dang girl!
:::))) sounds delish! Looks like my mamas' cooking.. I love chile verde
Martha Price Karenella
Sep 27, 2012
Thanks, Lillian! We always have a bunch left over because there is just the two of us here now, and I make burritos out of it for several days after - I never get tired of it!
Patsy G lovetocookpatsy
Oct 21, 2012
Sounds great! Have you ever made this with chicken?
Martha Price Karenella
Oct 22, 2012
Hi Patsy, I haven't made it with chicken - just pork. I like the pork so much I never considered trying it any other way. The grease, well, let's call it juice:), from the pork really adds to the flavor.
But I'll bet it would taste great with chicken, too! If you try it that way let me know how it comes out!
Missy Brown brownmissy
May 19, 2014
Tried this its delicious
Martha Price Karenella
Jun 7, 2014
Missy, I'mo glad you tried and like this! It remains one of my family's favorite meals!