Green chili with pork

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 6

Chili is not only a typical ingredient in Mexican and Tex-Mex cuisines, but also a rich, hearty dish based on this fiery pepper. Chili is typically prepared with meat, with other vegetables added depending on the dish's flavor. Green chili, in addition to green jalapeños, also features green tomatillos instead of tomatoes and plenty of aromatic cilantro. For the meat base, use pork shoulder. It's ideal for long simmering and becomes tender, falling apart in the finished dish. Just the thing for a traditional chili with meat.

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 kg boneless pork shoulder, cut into 2.5 cm cubes.
2 red onions, chopped
450 g of physalis, peeled, washed and cut in half
3 jalapeño peppers, stemmed, seeded and halved
2 cloves of garlic
4 tbsp. l. rapeseed oil
5 cups chicken broth
1 cup chopped fresh cilantro leaves
10 wheat tortillas, warmed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground cherries, jalapeno pepper, pork, cilantro

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large bowl, combine the onion, tomatillo, jalapeño, and garlic with 1 tablespoon of olive oil and spread on a baking sheet. Bake until the vegetables are tender and charred, about 20-30 minutes, stirring twice halfway through.

Meanwhile, heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork in batches until golden brown. Then, transfer the browned pork to a Dutch oven and pour in the chicken broth. Add the roasted vegetables, cover the Dutch oven, and place in the oven. Bake until the pork is very tender, about 1 hour and 30 minutes.
While the pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season with salt and pepper to taste. Serve with warm flour tortillas.

Recipe Green chili (no beans) with tomatillo salsa.

Categories:

recipe / Soups / Thick soups and stews / / Mexican cuisine / Tex-Mex / Bobby Flay

Similar recipes