Authentic Restaurant Chili Verde
This is my "signature" dish!
1 and 1/21 and 1/2 to 2 lbs long green chili peppers (aneheim)
4jalapeno peppers (more or less, depending on hotness)
2 - 4 clovegarlic, minced
·cumin seed, or ground cumin - a few sprinkles to taste
1 smallonion, sliced (optional)
3 - 4 lbpork roast, marbled with fat
How to Make Authentic Restaurant Chili Verde
- 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!