Chili Verde

Ingredients

2 1/2 jalapeños, seeds and ribs removed, chopped

2 1/2 Anaheim or Poblano chiles, optional

4 1/2 garlic cloves, unpeeled

4 cloves garlic, finely chopped

2 1/2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

1 1/4 pounds tomatillos

1 1/2 bunch cilantro leaves, chopped

3 to 5 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes

Salt

Freshly ground black pepper

Extra virgin olive oil

2 1/2 yellow onions, chopped

3 cups chicken stock

Pinch ground cloves

To serve:

Spanish rice

Flour or corn tortillas

Instructions:

Get the tomatillos ready:

Strip the papery husks from the tomatillos and give them a good rinse.

Broil the tomatillos and garlic:

Halve the tomatillos and place them cut side down on a foil-lined baking sheet, along with the 4 1/2 unpeeled garlic cloves.

Broil for about 5-7 minutes until the skins are slightly charred. Take them out of the oven and let them cool until you can handle them.

If you want to add extra flavor, you can include Anaheim or poblano chiles. Use canned green chiles or roast fresh ones over a gas flame or under the broiler until they’re blackened all over. Let them cool in a bag, then peel off the skin, and remove the seeds and stem.

Blend the tomatillos with garlic, jalapeños, and cilantro:

Toss the tomatillos, skins included, into a blender.

Squeeze the roasted garlic cloves out of their skins and add them to the blender.

Add the chopped jalapeños, optional chiles, and cilantro to the blender.

Blend until everything is finely chopped and well combined.

Brown the pork:

Generously season the pork cubes with salt and pepper.

Heat olive oil in a large, heavy-bottomed skillet over medium-high heat and sear the pork on all sides.

Work in batches to avoid overcrowding the pan, ensuring the pork browns well.

Using a slotted spoon or tongs, transfer the browned pork to a bowl and set aside.

Cook the onions and garlic:

Pour off any excess fat from the skillet, leaving about a tablespoon behind.

Add the chopped onions and garlic to the skillet, cooking and stirring occasionally until the onions become soft, about 5 minutes.

Combine pork, oregano, tomatillo sauce, stock, and ground cloves:

If your skillet is large enough, add the pork back in. Otherwise, transfer everything to a large soup pot.

Stir in the oregano, tomatillo chile verde sauce, and chicken stock (enough to cover the meat).

Add a pinch of ground cloves.

Season lightly with salt and pepper, keeping in mind the sauce will reduce and intensify in flavor as it cooks.

Simmer the dish:

Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.

Cook uncovered for 2-3 hours, or until the pork is fork-tender and the flavors have melded.

Adjust the seasoning with salt and pepper to taste.

Serve:

Serve the Chili Verde with Spanish rice and warm flour or corn tortillas.

Notes:

Canned Tomatillos Substitute: Canned tomatillos can be used instead of fresh ones. Ensure they’re drained and rinsed before use, though fresh tomatillos provide a more vibrant flavor.

Spiciness Level: The spiciness of Chili Verde can be adjusted based on the amount of jalapeños and other chilies used. Removing the seeds and ribs from the jalapeños makes the dish mild to medium in heat.

Pork Cut: While other cuts like pork loin or tenderloin can be used, pork shoulder (pork butt) is preferred for its tenderness and flavor when slow-cooked.

Pressure Cooker Adaptation: If using a pressure cooker, reduce the cooking time to around 40-50 minutes under high pressure, but be sure to adjust according to your cooker’s specifications.

Make Ahead: Chili Verde can be made ahead, even tasting better the next day as flavors meld. Refrigerate for up to 3-4 days or freeze for longer storage.

Slow Cooker Option: Transfer seared pork and sautéed onions/garlic along with other ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until pork is tender.

Chicken Substitute: Pork can be substituted with boneless chicken, adjusting cooking time as chicken cooks faster. Cook until chicken is tender and cooked through.

Freezing: Allow Chili Verde to cool completely before freezing in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Adjusting Spiciness: Customize spiciness by reducing jalapeños or removing their seeds/ribs. Adjust chili peppers according to personal preference.

Optional Toppings: Common toppings include sour cream, diced avocado, chopped cilantro, sliced radishes, and a squeeze of lime juice. Serve with warm tortillas and Spanish rice for a complete meal.

Nutrition Information:

YIELD: 1 servings | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned tomatillos instead of fresh ones?

Yes, you can use canned tomatillos as a substitute for fresh ones. Make sure to drain and rinse them before using.

However, fresh tomatillos will provide a brighter, more vibrant flavor to the dish.

How spicy is Chili Verde?

The spiciness of Chili Verde can vary depending on the amount of jalapeños and other chilies used. With the seeds and ribs removed from the jalapeños, the dish will have a mild to medium level of heat.

If you prefer a spicier version, you can leave some seeds or include additional Anaheim or Poblano chiles.

Can I use a different cut of pork instead of pork shoulder?

Yes, you can use other cuts of pork, such as pork loin or pork tenderloin, but pork shoulder (pork butt) is preferred for Chili Verde due to its tenderness and flavor when slow-cooked.

It’s a well-marbled and succulent cut that becomes fork-tender after simmering.

How can I adjust the cooking time if I want to use a pressure cooker?

If using a pressure cooker, you can reduce the cooking time to around 40-50 minutes under high pressure.

However, keep in mind that the exact cooking time may vary depending on your pressure cooker model and the size of the pork cubes.

Consult the instruction manual for specific guidelines.

Can I make Chili Verde ahead of time?

Yes, Chili Verde is a dish that can be made ahead of time. In fact, it often tastes even better the next day as the flavors have a chance to meld together.

You can refrigerate it for up to 3-4 days or freeze it for longer storage.

Reheat gently on the stovetop or in the microwave before serving.

Can I make Chili Verde in a slow cooker?

Yes, you can make Chili Verde in a slow cooker. After searing the pork and sautéing the onions and garlic, transfer everything to a slow cooker along with the remaining ingredients.

Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the pork is tender.

Can I use boneless chicken instead of pork in Chili Verde?

Yes, you can substitute pork with boneless chicken, such as chicken thighs or breasts, to make Chicken Verde.

Adjust the cooking time accordingly as chicken cooks faster than pork. Cook until the chicken is cooked through and tender.

Can I freeze Chili Verde?

Yes, Chili Verde can be frozen for future use. Allow it to cool completely before transferring to freezer-safe containers or bags.

Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

How can I adjust the spiciness of Chili Verde?

If you prefer a milder version, reduce the amount of jalapeños or omit them altogether.

You can also remove the seeds and ribs from the jalapeños and other chilies to reduce the heat.

Adjust the amount of chili peppers based on your personal preference.

What are some optional toppings for Chili Verde?

Common toppings for Chili Verde include sour cream, diced avocado, chopped fresh cilantro, sliced radishes, and a squeeze of lime juice.

These toppings add freshness and enhance the flavors of the dish.

Serve with warm tortillas and Spanish rice for a complete meal.