I found this recipe over at Serious Eats. I made this Chili
Verde on Friday, for dinner on Saturday since it is suppose to get better over
time.
There is little I would change about the ingredients, but
would change a few of the processes. The only major suggestions I have is,
sweat your peppers in a Ziploc bag. This makes peeling the skins easier and you
won’t have to use water that the recipe calls for. DO NOT USE WATER to peel the
peppers. This is a major no-no since the water washes away the oils and flavor,
you want flavor!!!
If you cannot find the Cubanelle peppers, don’t worry you
can substitute with Banana peppers.
I also didn’t have a
large enough pot or Dutch oven that would fit the volume of the recipe; so I
used my crock-pot. I would suggest if you use the crock-pot reduce the chicken
broth by half and leave the lid slightly ajar to let steam to escape. Let cook on low for 6 to 8 hours.
Keeping the kids from dipping into the Chili Verde on Friday
since the whole house smelled so amazing from this cooking all day.
Ingredients:
3 pounds
trimmed pork shoulder, cut into 1-inch cubes
Kosher salt
5 poblano
pepper
5 cubanelle
peppers
2 pounds
tomatillos (about 15 medium), husks removed
6 whole
garlic cloves
2 jalapeño
peppers, stems removed, split in half lengthwise
3
tablespoons vegetable oil
2 cups
loosely packed cilantro leaves
1 large
onion, finely diced (about 1 1/2 cups)
1 tablespoon
ground cumin
1 quart
chicken stock
Directions:
In large
bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at
room temperature for 1 hour.
Meanwhile,
roast poblano and cubanelle peppers by placing them directly over the flame of
a gas stove until deeply charred on all surfaces, about 10 minutes total. If
you don't have a gas burner, you can achieve similar results under the broiler,
or on an outdoor grill. Place peppers in a bowl and cover with a large plate.
Let steam for 5 minutes, then peel under cool running water. Dry chilies,
discard seeds and stems, and roughly chop. Transfer to bowl of food processor.
Preheat
broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon
vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined
with foil. Broil until charred, blistered, and just softened, turning once
halfway through cooking, about 10 minutes total. Transfer to the food processor
along with any exuded liquid.
Add 1/2 of
cilantro to the food processor and pulse mixture until it is roughly pureed but
not smooth, about 8 to 10 one-second pulses. Season to taste with salt and
pepper.
Adjust oven
rack to middle position and preheat oven to 225°F. Heat remaining oil in large
Dutch oven over high heat until smoking. Add half of pork and cook without
moving until well browned, about 3 minutes. Stir pot and continue cooking,
stirring occasionally, until well browned on all sides. Add remaining pork and
onions and cook, stirring frequently and scraping up any browned bits from
bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook,
stirring constantly until fragrant, about 1 minute.
Add chicken
stock and pureed chilies to pot and stir to combine. Bring to a boil, cover,
and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily
with a fork, about 3 hours. Remove from oven and return to stovetop.
Skim off and
discard any excess fat. Adjust to desired consistency by adding water or
boiling and reducing. Stir remaining cilantro into pot and season to taste with
more salt. Serve immediately with warm tortillas, diced onions, sour cream,
cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight
container in refrigerator for up to 5 days. Flavor will improve with time.
