I have been wanting to try chili verde so I searched online and found Juanita's Cocina blog had a nice one. Please go visit her at www.jcocina.com
I followed her recipe and this was so so good!! My husband came home and ate it for lunch and will eat it again for dinner! He loved it!!
I started at 9:00 in the morning and had it in the pot and stewing by 11:00. I just cooked it on the stove and did not put in the oven.
It was fun roasting the chile's, everything went well, I served it with cheese, avocado's, chips and some Mexican rice and heated flour tortillas.
This morning was cold and I thought we were going to get a cold spell in but it is now 80 something degrees out. This is going to be so good to eat in the dead of winter!! I can't wait to make it again!!
CHILE VERDE WITH PORK
- 3 lbs. pork butt, cut into bite-size chunks and trimmed of fat (you can also use pork stew meat)
- Kosher salt
- 2 Tbs. vegetable oil
- 1 large onion, finely chopped ( only used 1/4- hubby hates onions!)
- 1 Tbs. cumin
- 5 poblano pappers
- 5 Hatch green chile peppers (you can also use Anaheim peppers)
- 13-15 medium-size tomatillos, removed from their husks
- 2 jalapenos, stems removed, and cut in half lengthwise
- 1 Tbs. minced garlic
- 1 bunch of cilantro, divided
- 2 cups chicken stock (plus more to thin as needed)
In a large bowl, stir the pork with 2 Tbs. of Kosher salt, mixing so that everything is well-coated. Let sit for one hour.
While pork is marinating, roast the other ingredients:
Place the poblanos and Hatch chiles on a baking sheet underneath the broiler of the oven. Blacken on one side, flip, and blacken on the other side (about 5-6 minutes per side). Put the charred peppers in a bowl with a lid (or a plastic Ziploc bag) and cover for 15 minutes. After the peppers have steamed, remove the skins, stems, and seeds from the peppers. Roughly chop the peppers and place them in the bowl of a food processor.
Place the tomatillos and the jalapenos (cut-side down) on the baking sheet. Place them underneath the broiler and blacken the skins of the jalapenos and both sides of the tomatillos (turning the tomatillos after they blacken on one side). Once veggies are blackened, transfer the tomatillos, jalapenos, and any juice from the baking sheet to the food processor with the chiles.
Add the garlic and one handful of cilantro to the food processor. Pulse all ingredients together until the texture is mostly smooth with a few small chunks.
Preheat the oven to 300.
While oven is preheating, heat a large Dutch oven with the oil over medium-high heat on the stovetop. Add half of the marinated pork, browning well on all sides. Add the rest of the pork and the chopped onions, cooking until the onions have softened. Add the cumin, stir well, and cook for one more minute.
Add the chile mixture and the chicken stock to the pot. Bring all ingredients to a boil. Once boiling, cover the pot with a lid that you leave slightly ajar, and place the pot into the oven.
Cook the chile verde for 3-3 1/2 hours, or until the pork meat is fork-tender, and can be shredded easily with a fork.
If you’d like to thin the stew, you can add more chicken stock as needed and bring to a boil on the stovetop. Taste the stew for seasoning and season as needed with salt. Before serving, stir in another small handful of chopped cilantro.
Serve with desired toppings (ex: cheese, sour cream, onions, cilantro) and fresh tortillas.
ENJOY!! AND THANK YOU JUANITA FOR THE FABULOUS RECIPE, WE LOVED IT!!