Chili Verde with Pork

Votes: 2

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8

Chili Verde with Pork - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg boneless pork (shoulder), cut into 2.5 cm cubes.
450 g tomatillos (physalis), peeled and halved
4 jalapeño peppers, seeded, cored and chopped
4 chile (ancho) poblano
2 tablespoons of vegetable oil
Salt and ground black pepper
1 yellow onion, chopped
6 chopped garlic cloves
2 cups chicken broth
1 cup lager (light beer)
2 tablespoons ground cumin
2 tbsp. l. dried oregano
1/2 tsp ground allspice (pimento)
A pinch of cayenne pepper
1 cup chopped fresh cilantro
2 tablespoons corn flour
1 tbsp fresh lime juice
Grated cheese, sour cream for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to high. Place poblano peppers in a skillet or baking sheet. Bake for about 5 minutes on each side.

Immediately transfer them to a paper or plastic food bag, seal tightly, and let the peppers steam for 20 minutes. To peel the peppers, remove them from the bag and carefully scrape off the skin. Remove the seeds, dice, and set aside.
Heat 1 tablespoon of vegetable oil in a large soup pot or cauldron over medium heat. Season the pork lightly with salt and pepper, add it to the pot, and brown for 2-5 minutes per side. You may need to brown the meat in batches. Once browned, transfer it to a large bowl and discard the cooking liquid.

Return the pan to the stove and heat the remaining 1 tablespoon of bacon fat over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.

Return the pork and its cooking liquid to the pot. Add the poblano peppers, jalapeños, tomatillos, chicken broth, beer, cumin, oregano, allspice, cayenne, and 1/2 cup cilantro. Turn the heat to high and bring to a boil. Then reduce the heat to low and simmer, uncovered, for 2 hours, stirring occasionally and skimming off any fat from the surface.
Taste and add salt or pepper if needed. Continue cooking, uncovered, until the meat is tender, 30 to 60 minutes. To thicken the sauce, combine the cornmeal with 2 tablespoons of the chili liquid from the pan in a bowl.

Add the mixture to the dish, stir, add the remaining 1/2 cup cilantro, and lime juice. Cook for another 10 minutes until thickened. Serve with sour cream and grated cheese.

Recipe Chili Verde (without beans) with pork.

Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, cookbook authors, and radio and television hosts specializing in Latin American cuisine.

Categories:

recipe / Soups / Thick soups and stews / / Mexican cuisine

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