Andy M.
Certified Pretend Chef
CHILI VERDE
1 Lb Tomatillos
1 Ea Poblano Peppers
1 Ea Green Jalapeno Pepper
1 Ea Serrano Pepper
1 Ea Onion, halved
4 Cl Garlic, unpeeled
2 Tb Oil, to coat vegetables
2 Tb Oil
2 Lb Pork Butt, cubed
½ Lb Tomatillos
1 Ea Poblano Pepper
1 Ea Green Jalapeno Pepper
1 Ea Serrano Pepper
1 Ea Onion, chopped
2 tsp Cumin
2 tsp Mexican Oregano
1 C Chicken Stock
1 tsp MSG or Goya Seasoning Packet
TT Salt and Pepper
1-2 Tb Masa
Peel the husks from the tomatillos and rinse them. Place them on an oiled sheet pan. Add the poblano, jalapeno and Serrano, the onion and the garlic to the sheet pan. Coat them all with oil. Broil the vegetables in the oven or grill them until roasted and blackened.
Place the chilies into a bowl, cover with plastic wrap and set aside for 30 minutes. Remove the skin, seeds and stems from the chilies. Place the flesh into a food processor along with the tomatillos, the broiled onion and the peeled garlic. Process until mostly smooth.
Heat the oil in a heavy saucepan or Dutch oven. Brown the pork over high heat on all sides. Remove the meat to a plate.
Stem/seed/clean the tomatillos, peppers and onion and chop. Add the chopped vegetables to the pan. Sauté until softened.
Add the cumin and oregano to the pan. Return the meat and any accumulated juices to the pan. Add the puréed vegetables, stock and seasoning. Bring the pan to a boil; reduce to a simmer and cook, covered, until the meat is very tender, about 2 hours.
Make a slurry with the masa and some water and stir it into the pot. The finished product should be thick, not soupy.
Adjust the seasonings.
Bring it to a boil, reduce to a simmer and cook for 3-5 minutes or until the desired thickness is attained.
Serve with cornbread.
1 Lb Tomatillos
1 Ea Poblano Peppers
1 Ea Green Jalapeno Pepper
1 Ea Serrano Pepper
1 Ea Onion, halved
4 Cl Garlic, unpeeled
2 Tb Oil, to coat vegetables
2 Tb Oil
2 Lb Pork Butt, cubed
½ Lb Tomatillos
1 Ea Poblano Pepper
1 Ea Green Jalapeno Pepper
1 Ea Serrano Pepper
1 Ea Onion, chopped
2 tsp Cumin
2 tsp Mexican Oregano
1 C Chicken Stock
1 tsp MSG or Goya Seasoning Packet
TT Salt and Pepper
1-2 Tb Masa
Peel the husks from the tomatillos and rinse them. Place them on an oiled sheet pan. Add the poblano, jalapeno and Serrano, the onion and the garlic to the sheet pan. Coat them all with oil. Broil the vegetables in the oven or grill them until roasted and blackened.
Place the chilies into a bowl, cover with plastic wrap and set aside for 30 minutes. Remove the skin, seeds and stems from the chilies. Place the flesh into a food processor along with the tomatillos, the broiled onion and the peeled garlic. Process until mostly smooth.
Heat the oil in a heavy saucepan or Dutch oven. Brown the pork over high heat on all sides. Remove the meat to a plate.
Stem/seed/clean the tomatillos, peppers and onion and chop. Add the chopped vegetables to the pan. Sauté until softened.
Add the cumin and oregano to the pan. Return the meat and any accumulated juices to the pan. Add the puréed vegetables, stock and seasoning. Bring the pan to a boil; reduce to a simmer and cook, covered, until the meat is very tender, about 2 hours.
Make a slurry with the masa and some water and stir it into the pot. The finished product should be thick, not soupy.
Adjust the seasonings.
Bring it to a boil, reduce to a simmer and cook for 3-5 minutes or until the desired thickness is attained.
Serve with cornbread.