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
Roast vegetables Broil Preheat oven to broil
Remove papery husks from tomatillos and rinse well
Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic
Roast To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers
Roast until the skins begin to turn brown
Remove the pan from the oven
Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos
Prepare sauce Remove the skins of peppers and the paper from the garlic
Puree in a blender the tomatillos, garlic, and jalapeno peppers
Prepare meat Cut While the peppers are cooling, cut the pork into bite-sized pieces
Salt the pork
Sear Add a couple of tablespoons of vegetable oil to the pot
Brown the pork on all sides in a cast iron dutch oven, or in a large pot
Do this in small batches so the pork browns evenly
Remove pork as it browns and set aside
Saute Add the chopped garlic and chopped onions in the same dutch oven until they become translucent
Simmer Then add tomatillo mixture, pork, and seasonings back into the pot
Add in chicken stock, and simmer on low for about 2 hours or until the pork is tender
No extra notes