http://www.squidoo.com/green-chili-ve... -- A good chili verde recipe is easy, but a great one is hard to find. This is the best chili recipe out there! Chili verde (pork green chili) is very easy to make from scratch, and it's so delicious!
The secret is in the meat, how you sear it, and the preparation of the fresh-roasted green chili peppers, tomatillos and garlic. Plus, a great chili verde has one secret ingredients... Cinnimon! Don't leave it out. I promise, it makes the difference.
CHILI VERDE HISTORY
Visit most taco shops (taqueria) in the Southwestern USA or Mexico and chili verde will be on the menu. Chili verde (green chili) is a classic Mexican dish, albeit with a somewhat sorted history. While the classic pork chili verde is based on Carne De Puerco En Chile Verde (translated as "pork with green chilies"), like classic chili con carne, chili verde recipes have taken many twists and turns.
The basics of green chili are very simple. Central to the dish is pork shoulder that's seared and then simmered for in green things, including tomatillos, onions, and a variety of green chilies. The stew is a favorite filling for burritos, tacos, enchiladas, and simply delicious all by itself when served with white rice and tortillas.
Most recipes call for puréeing raw tomatillos, peppers and garlic, and mixing them with the pork shoulder to cook. That's the quick way, but it lacks a certain southwest flavor. The secret to an authentic recipe is roasting the tomatillos, peppers and garlic to bring out the flavor.
GREEN CHILI FLAVOR
There is no mistaking a great chili verde. The fresh, tangy flavors of the "green mixture" offset by the succulent richness of tender, slow-cooked pork is pure South West heaven.
Where many would-be green chili chefs go wrong is in the ingredients. While a red chili will mask many sins, green chili most certainly will not. Taking your typical red chili shortcuts, by using canned vegetables or a poor grade of meat will ruin the dish. A great chili verde strikes the perfect balance between spicy, tart, sweet, and savory.
The way to make magic happen with this dish is to go 100% fresh and do everything by hand. That's how it's done in Mexico, and it works. You brown or roast everything, which gives the dish its sweet, smoky, POW flavor. Plus, if you hand chop everything -- instead of taking from a can or running it through a food processor -- you get a nice chunky texture. Simply delicious.
If pork isn't your thing, chili verde can also be made with chicken. To get the right flavor, I boil, shred, and then braise my chicken. It takes time, but the flavor is wonderful and the people you serve will appreciate the effort
* 3 1/2 to 4 pounds pork shoulder, trimmed, and cut into 1-inch cubes
* 1 1/2 pounds tomatillos
* 6 garlic cloves, not peeled
* 2 jalapenos, seeds and ribs removed, chopped
* 2 Anaheim or Poblano chilies (optional)
* 1 bunch cilantro leaves, cleaned and chopped
* 2 yellow onions, chopped
* 3 garlic cloves, peeled and minced
* 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
* Freshly ground black pepper
* Olive oil
* 2 1/2 cups chicken stock
* 1-2 Tbsp of honey (to taste)
* 1-2 pinches of ground cinnamon (to taste)
1. Remove the paper husks from tomatillos, rinse and dry. Slice the tomatillos in half and place cut side down on a foil-lined cooking sheet, along with 6 unpeeled garlic cloves, two jalapeno peppers and two Anaheim or Poblano peppers. Place under a broiler for 5-7 minutes to lightly blacken the skins. Remove from oven. Put the chilies in a bag to cool.
2. Put the chilies in a bag to cool. Once cooled, remove the skin, seeds and stem. Chop fine.
3. Clean and chop the cilantro leaves. Peel and grate one
4. Put the tomatillos, skins on, into blender with the roasted garlic cloves (skins off), peppers and cilantro. Pulse the blender until all ingredients are mixed. Do not puree!
5. Season the pork with salt and pepper. Heat olive oil in a large skillet over medium high heat. Brown pork well on all sides. Remove browned pork with tongs and set aside.
6. Pour off excess fat from skillet. Cook the chopped onions and garlic, stirring occasionally, until translucent.
7. Transfer the onion mixture and the pork into a large soup pot. Add the oregano. Pour in the tomatillo and chili verde mixture. Add 1 tablespoon of honey. Add enough chicken stock to cover the meat. Add a pinch of ground cinnamon.
8. Bring the pot to a slow boil and then reduce heat to a low simmer. Cook uncovered for an additional 2-3 hours until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. If too tart, add and additional tablespoon of honey. Serve with rice and warmed flour tortillas. Allow to refrigerate overnight to make fresh enchiladas or burritos.