Chili Verde

Summary Not available

  • 1 1/2 pounds tomatillos
  • 1 poblano pepper
  • 6 cloves
  • 2 ribs removed (chopped))
  • 3 peppers
  • 1 cup cilantro (washed (and chopped))
  • 4 pork butt (and cut into 2 x 1 1/2 inch chuncks))
  • salt
  • 2 vegetable oil
  • black pepper
  • 1 cup white onion
  • 1 minced garlic
  • 1 dried oregano
  • 4 cups chicken stock
  1. Roast vegetables Broil Preheat oven to broil

  2. Remove papery husks from tomatillos and rinse well

  3. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic

  4. Roast To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers

  5. Roast until the skins begin to turn brown

  6. Remove the pan from the oven

  7. Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos

  8. Prepare sauce Remove the skins of peppers and the paper from the garlic

  9. Puree in a blender the tomatillos, garlic, and jalapeno peppers

  10. Prepare meat Cut While the peppers are cooling, cut the pork into bite-sized pieces

  11. Salt the pork

  12. Sear Add a couple of tablespoons of vegetable oil to the pot

  13. Brown the pork on all sides in a cast iron dutch oven, or in a large pot

  14. Do this in small batches so the pork browns evenly

  15. Remove pork as it browns and set aside

  16. Saute Add the chopped garlic and chopped onions in the same dutch oven until they become translucent

  17. Simmer Then add tomatillo mixture, pork, and seasonings back into the pot

  18. Add in chicken stock, and simmer on low for about 2 hours or until the pork is tender

No extra notes


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