Chili Verde Recipe

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CHILI VERDE

EVELYN THORPE

By
@redlexuslady

This recipe can be doubled for a large group; just use a very large pot!


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Rating:

Comments:

Serves:

8-10

Prep:

1 Hr

Cook:

2 Hr

Ingredients

1 1/2 lb
tomatillos, fresh
8
garlic cloves
2
jalapeno peppers, seeds and ribs removed
2
anaheim chiles, roasted skin and seeds removed
1 bunch
cilantro
4 lb
pork shoulder (butt) cut into 1-2 inch cubes
2
yellow onions
1 Tbsp
dried oregano
2 1/2 c
chicken broth/stock
1 pinch
ground cloves
salt & freshly ground black pepper

Directions Step-By-Step

1
Remove husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 of the unpeeled garlic cloves on a foil lined baking sheet. Place under a broiler for 5-7 minutes or until skin is lightly blackened. Removed fom oven and let cool.
2
Roast the anaheim chilis the same way until blackened all around. Place them in a paper bag until cool. Remove from bag and peel off skin, remove seeds and stem.
3
Place tomatillos, skins included, into blender. Add the 5 roasted garlic cloves (skins removed), the anaheim chilis, jalapeno peppers, and cilantro. Pulse until all ingredients are finely chopped and mixed.
4
Season the pork cubes with salt and pepper. Heat olive oil in a large heavy bottomed skilled over medium heat and bown pork chunks well on all sides. Work in batches, don't overcrowd. Remove pork with a slotted spoon and place in bowl, set aside.
5
Pour off excess fat, and place the onions and 3 cloves of peeled, minced garlic in the skillet. Cook, stirring occasionally until the onion turns limp, approximately 5 minutes.
6
In your large soup pot add onion mixture, chili mixture, meat, 2 1/2 cups chicken stock/broth, oregano, cloves, little salt and pepper.
7
Bring to a boil and reduce to a light simmer. Cook for 2-3 hours until pork is fork tender. Adjust the seasoning to taste with salt and pepper.

About this Recipe

Course/Dish: Pork, Chili
Regional Style: Mexican