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