Pork Chili Verde
It is Friday, and our family eats Mexican food on Fridays which I always look forward to. But this is a very special Friday. It is the one year anniversary of Fiesta Friday over at The Novice Gardener. Because of the fact that it is a huge anniversary celebration, I couldn’t just take any old Mexican food dish. It had to be something special. And that is exactly what this recipe is – total Mexican comfort food, perfect for a fiesta!
Pork Chili Verde is New Mexico’s version of Texas chile. Whereas meat and red chiles are the star in Texas, Pork Chili Verde uses green chiles. There are many versions of this New Mexican stew, but the common ingredients are pork and green chiles. This version contains tomatillos and Yukon Gold potatoes which add great flavor and color. Tomatillos are such an interesting ingredient. They have an inedible papery outer shell which gets removed.
Inside you find something that looks like a little green tomato. It is part of the tomato family, but the taste is completely different, and they are not interchangeable in a recipe. I found tomatillos at my local Wal-Mart store, but if you don’t see them at your grocery store, check out a Latin specialty store.
You start out by making a salsa mixture that is put into a blender and pureed. No wonder it tastes so good!
I would describe this chili as full of flavor and not very spicy, depending on the brand of diced green chiles you use, which makes it perfect to serve for a get-together since those who don’t like spicy food will enjoy it, too. It takes a bit of time to make as most good recipes do, but it makes a large amount and freezes well. And the nice thing is, you can use it in so many ways. Eat it the same way you would a bowl of red chile with corn or flour tortillas for dipping, fold it up in a flour tortilla and eat as a burrito, or spread it over tortillas chips for nachos. Any way you eat it, it is absolutely delicious!
I am so excited to be taking this special chili to Fiesta Friday. Angie is just about one of the nicest people I’ve ever virtually met in the blogging world and everyone who attends her parties are just as sweet. I’m so thankful to have met them and always look forward to seeing what dishes they bring. Special appreciation goes out to Nancy from Feasting With Friends and Selma from Selma’s Table for co-hosting this event. Please join me over at The Novice Gardener for some great food and wonderful people. Everyone is invited!
Pork Chili Verde
- 3 c (or more) chicken broth, divided
- 1 lb. tomatillos (for me this was 13), husked, rinsed, and cut into 1/2-inch wedges, divided
- 1 bunch green onions, sliced
- 1 1/2 c (packed) fresh cilantro with tender stems
- 8 garlic cloves, peeled
- canola oil
- 1 (4 to 4 1/2) lb. boneless pork shoulder (Boston butt), most of the fat trimmed off, cut into 1/1/2-inch cubes (important for the flavor that you have this size piece)
- 1-2 onions, chopped (about 2 cups)
- 1 Tbsp. cumin seeds
- 1 can (7 oz.) diced, roasted green chiles
- 2 tsp. dried oregano
- 1 lb. Yukon Gold potatoes, peeled, cut into 3/4-inch cubes (about 4 small to medium potatoes)
- cilantro for garnish (optional)
- corn or flour tortillas (optional)
- salt and pepper to taste (I recommend at least 1-1 1/4 tsp. salt and 1/2-3/4 tsp. pepper)
- Puree 2 cups chicken broth, 1/4 of the tomatillos, green onions, cilantro with stems, and garlic in blender. Set aside.
- Brush 2 heavy large pots or deep skillets with oil. Heat over medium-high heat. Place pork pieces in both pans in single layer. Salt and pepper meat.
- Cook without moving until browned, approximately 4 minutes. (Watch carefully so it doesn’t burn). Turn meat and do the same thing on that side. Using slotted spoon, transfer pork to bowl.
- Pour off all but 1 Tbsp. fat from 1 pot (add oil if needed). Add onion to pot. Saute until soft, about 5 minutes.
- Sprinkle cumin seeds over onion and cook until cumin is toasted, about 2 minutes.
- Reduce heat to medium. Add remaining tomatillos and cook until tender and browned in spots, stirring occasionally, about 8 minutes.
- Return pork and any juices to pot. Add 2 cups reserved tomatillo mixture, 1 cup chicken broth, chiles, and oregano. Cover and simmer over medium-low heat until pork is tender, about 2 hours.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes.
- Stir in remaining tomatillo mixture. Bring to a simmer. Season with salt and pepper.
- Pour into bowls, garnish with cilantro if desired, and serve with hot corn or flour tortillas on the side for dipping. You can also place meat mixture in a flour tortilla and fold it into a burrito.
Recipe from Cook AZ I Do, originally found in Epicurious Magazine, February 2011