Chili Verde

Chili Verde

Not too long ago I found some fresh tomatillos which I had never seen before. I used them to make Salsa Verde or green salsa. Kalyn's comments tipped me off to Chili Verde which also sounded really good. I searched for a recipe for chili verde but I only found a few and many of them called for peppers that I have never seen before like poblano peppers and anaheim peppers. I was able to find green chilies and jalapeno peppers so those were what I used. I started out using only six jalapeno peppers but it was a little mild so I tossed two more in. It is probably a good idea to add the peppers a little at a time so that you can bring it up the heat level that you desire. Of course cilantro played an important role in the dish as well.

I really liked the Chili Verde and I made a lot of it so I had left overs for a few meals. The pork was tender and juicy and the green sauce was tasty and had just the right amount of heat. I topped it with some sour cream or some Monterey Jack cheese. I ate it as a stew, on/in tortillas, on rice, etc.

Chili Verde

Chili Verde

  • 2 green chilies (sliced in half and seeded)
  • 8 jalapeno peppers (sliced in half and seeded)
  • 1 green bell pepper (sliced in half and seeded)
  • 8 tomatillos (husked and washed)
  • 1 tablespoon olive oil
  • 1 pound pork (loin, cubed)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 teaspoon cumin
  • 2 cup chicken stock
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1/2 cup cilantro (chopped)
  1. Broil the peppers and tomatillos until the peppers are blackened, about 10 minutes and remove the skins from the peppers.
  2. Puree the peppers and tomatillos in a food processor.
  3. Heat the oil in a pan over medium-high heat, add the pork, brown on all sides and set the pork aside.
  4. Heat the oil in the same pan add the onion and saute until translucent.
  5. Add the garlic and saute until fragrant, about a minute.
  6. Add the pork, chicken stock, the pureed peppers and tomatillos, oregano, salt and pepper, bring to a boil, reduce the heat and simmer until the pork is nice and tender, about 2-3 hours.
  7. Mix in the cilantro and remove from heat.

Slow Cooker: Optionally implement steps 1-5, place everything except the cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cilantro.


Kalyn said...

I'm saving your recipe. There are a lot of recipes for this dish that use tomatoes, but at my favorite Mexican restaurant they never use tomatoes. (Warning, bad photos if you check that link. Look at the date!)

BTW, what you're calling green chiles are really Anaheim chiles, so it's even more authentic than you thought. (Trust me, I have a sister in law who's from Mexico.)

sher said...

Kevin, that's simply perfect! And it will taste better and better as the days pass. Yum!

Kevin said...

Chili peppers are so confusing!

I searched the web a bit more and found this photo with chilies that look just like the ones that I used (the ones that my grocery store has labeled as "Green Chilies"): chile de arbol.

Nicole said...

Yummm... I love salsa verde. My grandma used to make Huevos Rancheros and would put that sauce over it instead of the red sauce. Yummmmm

Janet said...

To me that looks delicious, but I am laughing because I can just about picture my kids faces if I tried laying a bowl of that down in front of them... but its GREEN!

Anonymous said...

Kevin, great job on the dish. I could easily get addicted to cilantro for some odd reason :)

Deborah said...

This looks and sounds AMAZING!

Nora B. said...

Kevin, that's such a terrific recipe. Love the combination of flavors that you've got happening in there.

Cynthia said...

Kevin, I was just re-reading your about me and realise that that will soon need to change because let me tell you, your meals are no longer boring. I'm sure what was happening before you started blogging but let me tell you, boring your meals are not!

Kevin said...

Thanks for all the comments and encouragement.

Chili does get better as the days pass. Its a shame that the pot gets emptier as well.

Salsa verde on huevos rancheros sounds good.

I have certainly fixed my boring meals problem. Other than left overs I don't think that I have really repeated a meal since I started this blog. It seems that I will have to update my About Me section sometime soon.

Katerina said...

I guess I should juice in the tomatillo train, yet another exciting thing to add to my list of things I have never cooked with...

Thanks for joining WHB!

Anonymous said...

I found this recipe just last week-- and made it last night for our church's chili cook-off! Thanks for the great recipe!

- Pastor Bob

Anonymous said...

Your link to green chile de arbol was the first time I'd ever seen them in a green state! Thanks for the education :) In the U.S. anaheims are the mildest form of common chile pepper, it's what "canned" or "diced green chiles" in recipes is *always* referring to, in U.S. recipes. Poblanos are great big hulking things somewhere between anaheims and jalapenos in heat.

Styna said...

So when do you add the pork back into with the rest, because i know just browning it, isn't going to cook it all the way through. Do i add it in when its time to simmer???

Kevin said...

Styna: Yes the pork is added with the rest of the ingredients for the simmering.

Anonymous said...

The two chilies you mentioned in your note are really very good and more consistent in heat - as nearly everyone knows that sometimes a jalapeno is not hot... Poblano peppers are often charred to bring out flavor and it you have a gas stove this is easily accomplished by setting the pepper on the burner and turning it own low. They would be worth looking for and trying them out.

Kevin Lynch said...

Anonymous: I like to add charred poblanos when I can but they are not always available here. I have more consistant luck getting the green jalapenos and the green cayennes.

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