Chili Verde

How to make Chili Verde

Ingredients

1 1/2 pounds tomatillos

5 garlic cloves, unpeeled

2 jalapeños, seeds and ribs removed, chopped

2 Anaheim or Poblano chiles, optional

1 bunch cilantro leaves, chopped

3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes

Salt

Freshly ground black pepper

Extra virgin olive oil

2 yellow onions, chopped

3 cloves garlic, finely chopped

2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

2 1/2 cups chicken stock

Pinch ground cloves

To serve:

Flour or corn tortillas

Spanish rice

Instructions:

Prepare the tomatillos:

Remove papery husks from tomatillos and rinse well.

Roast the tomatillos, garlic:

Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet.

Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles.

Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around.

Let cool in a bag, remove the skin, seeds, and stem.

Purée tomatillos with garlic, jalapeño, cilantro:

Place tomatillos, skins included, into blender.

Remove the now roasted garlic cloves from their skins, add them to the blender.

Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender.

Pulse until all ingredients are finely chopped and mixed.

Sear 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 brown pork chunks well on all sides.

Work in batches so that the pork is not crowded in the pan and has a better chance to brown well.

Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Sauté onions and garlic:

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

Add pork, oregano, tomatillo sauce, stock, ground cloves:

If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan.

If not, get a large soup pot and add the onion mixture and the pork to it.

Add the oregano to the pan.

Add the tomatillo chile verde sauce to the pork and onions.

Add the chicken stock (enough to cover the meat).

Add a pinch of ground cloves.

Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Simmer 2-3 hours:

Bring to a boil and reduce to a slight simmer.

Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper.

Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Nutrition Information:

YIELD: 1 servings | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned tomatillos instead of fresh ones?

Yes, you can use canned tomatillos as a substitute for fresh ones. Make sure to drain and rinse them before using.

However, fresh tomatillos will provide a brighter, more vibrant flavor to the dish.

How spicy is Chili Verde?

The spiciness of Chili Verde can vary depending on the amount of jalapeños and other chilies used. With the seeds and ribs removed from the jalapeños, the dish will have a mild to medium level of heat.

If you prefer a spicier version, you can leave some seeds or include additional Anaheim or Poblano chiles.

Can I use a different cut of pork instead of pork shoulder?

Yes, you can use other cuts of pork, such as pork loin or pork tenderloin, but pork shoulder (pork butt) is preferred for Chili Verde due to its tenderness and flavor when slow-cooked.

It’s a well-marbled and succulent cut that becomes fork-tender after simmering.

How can I adjust the cooking time if I want to use a pressure cooker?

If using a pressure cooker, you can reduce the cooking time to around 40-50 minutes under high pressure.

However, keep in mind that the exact cooking time may vary depending on your pressure cooker model and the size of the pork cubes.

Consult the instruction manual for specific guidelines.

Can I make Chili Verde ahead of time?

Yes, Chili Verde is a dish that can be made ahead of time. In fact, it often tastes even better the next day as the flavors have a chance to meld together.

You can refrigerate it for up to 3-4 days or freeze it for longer storage.

Reheat gently on the stovetop or in the microwave before serving.

Can I make Chili Verde in a slow cooker?

Yes, you can make Chili Verde in a slow cooker. After searing the pork and sautéing the onions and garlic, transfer everything to a slow cooker along with the remaining ingredients.

Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the pork is tender.

Can I use boneless chicken instead of pork in Chili Verde?

Yes, you can substitute pork with boneless chicken, such as chicken thighs or breasts, to make Chicken Verde.

Adjust the cooking time accordingly as chicken cooks faster than pork. Cook until the chicken is cooked through and tender.

Can I freeze Chili Verde?

Yes, Chili Verde can be frozen for future use. Allow it to cool completely before transferring to freezer-safe containers or bags.

Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

How can I adjust the spiciness of Chili Verde?

If you prefer a milder version, reduce the amount of jalapeños or omit them altogether.

You can also remove the seeds and ribs from the jalapeños and other chilies to reduce the heat.

Adjust the amount of chili peppers based on your personal preference.

What are some optional toppings for Chili Verde?

Common toppings for Chili Verde include sour cream, diced avocado, chopped fresh cilantro, sliced radishes, and a squeeze of lime juice.

These toppings add freshness and enhance the flavors of the dish.

Serve with warm tortillas and Spanish rice for a complete meal.