Andy M.
Certified Pretend Chef
I've been wanting to make a chili verde recipe for a while so I accumulated several recipes and used the best parts of each to make this.
You can use any combination of fresh green chiles and adjust the amounts to get the heat you want.
This recipe has a steady heat and is very tasty. I roasted some of the chiles, garlic and onion and used some fresh (raw) to get different flavors from them.
Chili VerdeYou can use any combination of fresh green chiles and adjust the amounts to get the heat you want.
This recipe has a steady heat and is very tasty. I roasted some of the chiles, garlic and onion and used some fresh (raw) to get different flavors from them.
6-8 Ea Tomatillos ([FONT=PC명]¾[/FONT]-1 Lb)
3 Ea Poblano Peppers
1 Ea Green Jalapeno Pepper
1 Ea Serrano Pepper
1 Ea Onion, halved
2-3 Cl Garlic, unpeeled
2 Tb Oil, to coat vegetables
2 Tb Oil
2 Lb Pork Butt, cubed
1 Ea Poblano Pepper
1 Ea Green Jalapeno Pepper
1 Ea Serrano Pepper
1 Ea Onion, chopped
1 1/2 tsp Cumin
1 1/2 tsp Mexican Oregano
2 C Chicken Stock
TT Salt and Pepper
Peel the husks from the tomatillos and rinse them. Place them on an oiled sheet pan. Add the poblanos, 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 20 minutes. Remove the skin, seeds and stems from the peppers. Place the flesh into a food processor.
Place the tomatillos in the food processor. Peel the garlic and add it to the food processor. Process until mostly smooth.
Heat the oil in a heavy saucepan or Dutch oven. Brown the pork over high heat on all sides, in batches if necessary, and remove to a plate.
Remove the stems and seeds from the remaining peppers and chop. Add the peppers and the onion to the pan. Sauté the vegetables until softened and the onion is translucent.
Add the cumin and oregano to the pan.
Return the meat and any accumulated juices to the pan and add the stock. Bring the pan to a boil; reduce to a simmer and cook, covered, until the meat is very tender, about 2 hours.
Adjust the seasonings.
Simmer uncovered to thicken as needed.
Serve with rice and/or some tortillas.
From: And Andy M. Original
With the exception of the serranos and potatoes that I add, you've stolen my exact recipe!
J/K Seriously that is pretty much the same recipe I came up with winging it. I'm sure the amounts are a little different, as I just "eye-ball it", but the method is the same.
