Friday, June 17, 2011

Chili Verde


2 lb tomatillos

6 garlic cloves, not peeled

3 Anaheim or Poblano chiles

3 Jalapeños, seeds removed, chopped

1 bunch cilantro leaves, chopped

4½ lb pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes

Olive oil

2 small yellow onions

2 garlic cloves, minced

1 TBSP dried oregano

3 cups chicken stock

- Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 6 garlic cloves, on a baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven and set aside to cool.

- Roast the Anaheim chiles over a gas flame or under the broiler until blackened all around. Let cool and remove the skin, seeds, and stem. Roughly chop.

- Place tomatillos, skins included, into a food processor. Remove the roasted garlic cloves from their skins and add them. Add chopped Jalapeño peppers, Anaheim chilies, and cilantro. Pulse until all ingredients are finely chopped and mixed.

- Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed dutch oven over medium high heat and brown the pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan. Using tongs, lift the browned pork out and place in bowl. Set aside.

- Pour off excess fat, leaving 1 or 2 tablespoons. Place the onions in the same dutch oven and season with salt. Cook over medium heat, stirring occasionally until limp, about 5 minutes. Add the minced garlic and cook for another minute. Add the pork back to the pan. Add the oregano, the tomatillo puree, and the chicken stock. Bring to a boil and reduce to a slight simmer. Cook for 2½ – 3 hours uncovered, until the pork is tender.

- Adjust the seasoning to taste with salt. Serve with rice and warmed flour or corn tortillas.

I made this a while ago and it was so yummy! I'm going to make it again for Ike's birthday dinner. He won't eat it but I will!

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