Chili Verde

After years of experimenting, Steve created his version of Chili Verde. He cannot take a huge amount of spice, but the warmth in this dish is not spicy, just full of amazing flavor.

Chili Verde originates from Northern Mexico. It starts with a slow braised pork. It uses tomatillos and Anaheim peppers. Our version smokes the pork, slowly and uses poblano vs. Anaheim peppers. The smoked pork recipe is found: HERE. The other key to Chili Verde is those delicious tomatillos.

Jump to Recipe

Not all grocers carry tomatillos. We can find them at our local market that specializes in Hispanic foods. First, they need to be peeled of the leafy outer skin.

Next, wash them. After washing, they are cut in half. Place the cut side up and roast them. Throw the jalapeno pepper on top to roast right along. This makes the Chili Verde much more mild, so if you like it hot, skip roasting the jalapeno.

Chop the Poblanos.

There are a couple of ways you could add the poblano. They can be roasted with the tomatillos or roasted over an open flame and peeled.

This version, sautés them right along with the diced onion.

Time to dice the smoked pork. A shortcut is the pork could be diced raw and braised in a Dutch oven with a bit of olive oil. But trust me, the smoked pork version is well worth it.

Dice smoked pork into bite size chunks. You won’t be able to resist sneaking a piece or two in your mouth.

In a large Dutch oven, sauté the onions and poblano in a bit of olive oil until soft. Add the Mexican oregano next. Once it all has blended together add the smoked pork and give it a good stir.

Let it get to a slight simmer then cover and reduce heat.

Roasting is complete.

The tomatillos should be soft and juicy. The jalapeno, needs to cool and then, remove the stem, slice open, remove seed and finally chop.

Looking good as it smells!

Using a blender it’s time to make the sauce from the tomatillos, jalapeno and canned chilis.

One of the last steps is to add the tomatillo sauce to the smoked pork and veggies. This is where the “verde” comes into the chili.

After it all warms together the Chili Verde is ready to serve. Steve just puts it into a bowl, topped with a bit of avocado and cilantro and has it more like a soup. I prefer using a slotted spoon to lift the chili out of the bowl and serve in a warm corn tortilla with the avocado and cilantro. Some of the kids also like it in a flour tortilla. It’s up to you!

Note: this makes a very large batch, so it’s good for a crowd. It also makes wonderful leftovers for the next several days. I have not tried freezing it, but I think it would hold up well.

We just had this and I’m ready for it again!

Yield: 10-12

Author: Steve Hipskind

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Chili Verde

Slow smoked pork, diced, and combined with roasted tomatillos, create a delicious version of this Northern Mexico dish.

Prep time: 30 MinCook time: 2 H & 45 MTotal time: 3 H & 15 M

Ingredients

• 1 5-6 lb. cooked pork shoulder, cubed. Recipe: HERE
• 24 fresh tomatillos, peeled, then washed and cut in half
• 1 fresh jalapeño
• 2 fresh poblano peppers, seeded and chopped.
• 5 cups yellow onion, chopped
• 2 tablespoons Cilantro, chopped (more if serving on the side)
• 14 oz canned mild chopped green chilies
• 2 cloves Garlic, chopped
• 1 tablespoon Mexican oregano
• 1/4 cup + 2 tablespoons olive oil
• 2 cups Chicken broth
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees
2. Place the tomatillos on a baking sheet lined with parchment paper. Drizzle 2 tablespoons of the olive oil over the tomatillos. Lightly salt and pepper. Place the whole jalapeño on the baking sheet alongside the tomatillos. Set in the oven and roast for 30 minutes until the tomatillos turn slightly golden and soft. Remove and set aside until cooled slightly.
3. In a very large Dutch oven heat the 1/4 cup of olive oil. Add the poblano peppers and onions. Sauté until soft. Stir in the garlic and oregano. Add the cubed pork shoulder. Stir and let simmer over low heat, stirring occasionally
4. While the pork is simmering, peel and seed the roasted jalapeño. (make sure it’s cooled a bit)
5. Once the tomatillos have cooled, add them to a blender. Add the mild chilis and chopped jalapeño. Blend on high until it reaches a smooth consistency. Pour into Dutch oven with the pork. Stir in incorporate. Add the chicken broth. Correct with salt and pepper. Cover. Let simmer on low for 1-2 hours. If there is too much liquid, remove the lid for the last 30 minutes.
6. Just before serving, garnish with cilantro. Serve over rice or in tortillas with cilantro and sliced avocado on the side. Enjoy!