Authentic Restaurant Chili Verde

Name: Authentic Restaurant Chili Verde
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
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

By Martha Price
@Karenella

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!

Rating:

★★★★★ 1 vote5

Comments:

17 Comments

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

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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How to Make Authentic Restaurant Chili Verde

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!