Award Winning Chile Verde Recipes

TOP SECRET AWARD-WINNING CHILI VERDE

Steps:

• Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
• Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
• In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
• Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
• DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
• In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
• Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
• Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
• Add the lime juice and adjust seasoning to taste with salt and pepper.

MEXICAN CHILE VERDE

Steps:

• In a large stock pot, heat 3 tablespoons of oil.
• Season the pork with salt and pepper.
• Add the pork to the stock pot.
• Sear on all sides.
• Stirring occasionally.
• Meanwhile preheat the broiler on high.
• Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
• Note: if you like it spicy, use 4 to 5 serrano chiles.
• Drizzle 1 tablespoon of oil over all the ingredients and mix well.
• Add salt over everything.
• Place the sheet pan inside the oven.
• Broil for 4-5 minutes until the tomatillos are black and charred.
• Add all the tomatillos and cilantro into a blender.
• Blend until smooth.
• If there is excess fat, remove the seared pork from the pot.
• Drain any excess fat.
• Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
• Stir and cook for 1 minute.
• Return the pork to the pot.
• Add the salsa verde from the blender.
• Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
• Add the liquid from the blender and remaining chicken broth to the pot.
• Stir to combine.
• Cover with a lid.
• Cook for 1 hour on low.
• Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
• Serve with Mexican rice and beans.

CHILI VERDE

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
• Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
• Meanwhile, place the Anaheim peppers on a sheet pan.
• Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
• Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
• Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
• Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
• In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
• Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.