authentic restaurant chili verde

★★★★★ 1 Review
karenella1 avatar
By Martha Price
from San Jose, CA

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!

★★★★★ 1 Review
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For authentic restaurant chili verde

  • 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 sm
    onion, sliced (optional)
  • 3 - 4 lb
    pork roast, marbled with fat

How To Make authentic restaurant chili verde

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

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