Cooked - Chili Verde

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chili Verde

1.0

2 ½ jalapeños, seeds and ribs removed, chopped

2 ½ Anaheim or Poblano chiles, optional

4 ½ garlic cloves, unpeeled

4 cloves garlic, finely chopped

2 ½ tablespoons chopped fresh oregano or 1 tablespoon dried oregano

1 ¼ pounds tomatillos

1 ½ 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 ½ yellow onions, chopped

3 cups chicken stock

Pinch ground cloves

Spanish rice

Flour or corn tortillas

Prepare the tomatillos: Remove the husks from the tomatillos and rinse them under cold water.
Roast the tomatillos and garlic: Cut the tomatillos in half and arrange them, cut side down, on a baking sheet lined with foil. Add the unpeeled garlic cloves to the same sheet. Broil for 5-7 minutes until lightly charred. Allow to cool.
Blend the sauce: Transfer the roasted tomatillos and garlic to a blender, add chopped jalapeños and cilantro, and blend until smooth.
Brown the pork: Season pork cubes with salt and pepper. Heat olive oil in a pan and brown the pork on all sides. Remove and set aside.
Sauté the onions and garlic: In the same pan, add chopped onions and minced garlic, cooking until softened.
Combine ingredients: Add browned pork back to the pan, stir in oregano, tomatillo sauce, chicken broth, and a pinch of ground cloves. Season with salt and pepper.
Simmer the chili: Bring to a boil, then reduce heat and simmer uncovered for 2-3 hours until pork is fork-tender.
Serve: Serve hot with Spanish rice and warm tortillas.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Gathering

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 58 weeks ago

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