Authentic Mexican Pork Chili Verde! Slow-cooked pork shoulders in a roasted tomatillo and jalapeno Chile Verde sauce. So good!
BE PICTURED IN; CHARACTERIZED IN:
Walk into almost any taqueria in this country and you will find Chili Verde on the menu. The chili is likely made from pork shoulder pieces that are slowly cooked in a green chili sauce made with jalapeño chilies, garlic, and tomatillos.
Many recipes call for raw tomatillos to be mashed and added to the pork to cook. In this recipe, we first roast the tomatillos and brown their skin to bring out more flavor.
I recently begged this recipe from my friend from Acapulco, Arturo, who was surprised that I wanted it. “But Elise, it is so simply, everyone can make chile verde.” Gracias, Arturo. we loved it
Video: How to make Chile Verde
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green chili
green chili
ingredients
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1 1/2 lb tomatilloless
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5 garlic clovesunpeeled
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2 jalapeños, seeds and ribs removed, chopped
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2 Anaheim or poblano chili, Optional
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1 bunch coriander leaveschopped
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3 1/2 to 4 lb pork shoulder (also called pork shoulder), trimmed of excess fat and cut into 1- to 2-inch cubes
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Salt
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Freshly ground black pepper
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Extra virgin olive oil
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2 yellow onionschopped
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3 Garlic cloves, finely chopped
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2 tablespoon chopped fresh oregano or 1 tablespoon dried oregano
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2 1/2 cups chicken broth
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prize Ground carnations
Serve:
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flour or Corn tortillas
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spanish rice
method
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Prepare tomatillos:
Remove paper wrappers from tomatillos and rinse well.
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Fry the tomatillos, garlic:
Halve and place cut-side down on a foil-lined baking sheet along with 5 unpeeled garlic cloves. Place under a broiler for about 5-7 minutes to slightly blacken the skin. Remove from the oven and allow to cool sufficiently.
If you want the added flavor of chilies other than jalapenos, you can add a few Anaheim or poblano chilies. Either use canned green chiles or roast fresh chiles over a gas flame or under the grill until black all over. Leave to cool in a bag, remove the skin, seeds and stalk.
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Tomato puree with garlic, jalapeño, coriander:
Place the tomatillos, skin included, in the blender. Peel the garlic cloves, which are now roasted, and place in the blender. Add chopped jalapeño peppers, other chilies (if using) and cilantro to blender. Pulse until all ingredients are finely chopped and blended.
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Sear the pork on all sides:
Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat and sear the pork pieces well on all sides.
Work in batches so the pork doesn’t get too full in the pan and has a better chance of browning well. Using a slotted spoon or tongs, scoop the pork out of the pan and place in a bowl, set aside.
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Sauté onions and garlic:
Drain off excess fat, anything over a tablespoon, and add the onions and garlic to the same skillet and cook, stirring occasionally, until limp, about 5 minutes.
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Add pork, oregano, tomato sauce, broth, ground cloves:
When your skillet is large enough to cook all of the chili verde with the sauce and meat, return the pork to the skillet. If not, take a large stockpot and add the onion mixture and pork. Put the oregano in the pan.
Add the tomatillo chile verde sauce to the pork and onions. Add the chicken broth (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much, as the chili verde will continue to cook down and concentrate a bit.)
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Simmer for 2-3 hours:
Bring to a boil and reduce to a gentle simmer. Cook uncovered for 2-3 hours or until pork is tender.
Season with salt and pepper. Serve with Spanish rice and reheated flour tortillas or freshly made corn tortillas.
Links:
Green Chili from Lisa Fain, the homesick Texan
| nutritional information (per serving) | |
|---|---|
| 832 | calories |
| 54g | Fat |
| 28g | carbohydrates |
| 58gr | protein |
