Thursday, January 20, 2011

Chile Verde

There's nothing like a big pot of chile verde that's been simmering all day.  The spices, peppers, and browned meat smell so wonderful!  I'm a huge fan of anything that is covered in salsa verde.  The flavors are so intense, especially when the sauce is made fresh.  Now don't get me wrong, chile verde can definitely be made with salsa from the jar...I've done it many times.  But if you're in the mood for some authentic chile verde then give this recipe a try.  Just serve some flour or corn tortillas on the side to keep it simple, or roll it in a burrito, or enchiladas.  It's such a great filling for just about any mexican dish.  Now, if you don't want to use pork, I think chicken would work out just great too!  This recipe has been modified slightly from Simply Recipes.

Chile Verde {serves 8}

tomatillos, garlic, pasilla peppers ready to go in the oven

  • 10 tomatillos, husks removed then rinsed
  • 2 pasilla peppers
  • 1-2 jalapenos 
  • 1 Tbsp. fresh oregano
  • 1 bunch cilantro
  • 5 garlic cloves, unpeeled
  • salt to taste
  • 1 Tbsp. cumin
  • 4 lb. pork roast, trimmed of fat and cut into 2 inch cubes
  • salt
  • freshly ground pepper
  • canola oil
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1-2 cups chicken stock

Peel and rinse tomatillos.  Cut in half and place cut side down on a foil-lined baking sheet.  Place un-peeled garlic and pasilla peppers on baking sheet as well.  Broil in oven 5-10 minutes, or until tomatoes and peppers are nicely blackened and soft.  Once peppers have cooled slightly remove the blackened skin.  Discard stem and seeds from peppers.  Peel garlic...the skin will come off nicely!  Place tomatillos, peppers, garlic, jalapeno, cilantro, oregano, and salt in blender.   I used about 2 tsp. salt.  Pulse until blended thoroughly.  Set aside.  
Cut pork into 2 inch cubes and season with salt and freshly ground pepper.  Heat a couple tablespoons of oil in large pot.  In batches, brown meat on all sides.  Move browned meat to plate and continue with the rest of the meat.  Be sure not to crowd the pot with the meat, otherwise it will not brown properly.  Once all meat is done and removed, add onions, minced garlic, 1 tsp. cumin, a little salt and pepper.  Soften onions and garlic for about 5 minutes.  Put meat back into pot, along with salsa verde and enough chicken stock to cover the meat.  I only added about 1 cup of chicken stock.  Bring to boil, then simmer on low for 2-3 hours.  Meat should be nice and tender.  Serve with warmed tortillas.

Meat and sauce getting ready to simmer

All done simmering...about 3 hours

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