Tasty Tuesday: Chili Verde

Have I MENTIONED that I love food?

I mean, really, I do.  I love to cook it; I love to look at it; love to read about it… *sigh*

Wow.  I sound HIGHLY unbalanced.

I swear I’m not salivating as I write this.

Well, much.

Anyways, one of my favorite things to make for the citizens of Boystown is Chilie Verde.  What KIND usually depends on the best price I find on the meat when I’m shopping.  Sometimes its a boneless pork butt or picnic roast; sometimes its chuck (the kind of cut you’d use for pot roast); and sometimes its a few boneless/skinless chicken breasts.  It just depends, but whatever I use, its always tasty and gives AMAZING leftovers.

But, enough talking- let’s get to cooking, shall we?

Chili Verde

Sauce

4 onions, diced

1/2 cup chopped garlic

2 Serrano chilies, diced

1 jalapeno, diced

15-20 Anaheim chilies, roasted and seeded, peels removed as much as possible (if you don’t have any on hand, I’ll post a tip at the end of this for how to do it at home)

12-15 tomatillos (outer skins removed and given a good rinse), roasted

5 tbsp. garlic powder

1 tsp pepper

1 tbsp cumin

1 tbsp oregano

1 tsp coriander

2 tsp salt (I like to use 2 tsp of chicken bouillon- it adds a little bit more flavor for me 🙂 )

Remove seeds and as much of the skins of the peppers as possible.  Puree w/ tomatillos and place the mixture into a large pot.  If you’re one of those lucky ducks with a Vitamixer, I’m extremely jealous, and you MIGHT not even have to worry about getting all the skins off- considering a Vitamixer could puree a penny into a delicious -slightly metallic- smoothie.

Ok, maybe not.  But the peels, yes.  Let me know if you do.

In a med. saucepan over med. heat, add 1/2 cup olive oil.  Stir in onion, garlic, Serrano and jalapeno chilies.  Cook until soft.  Puree and add to the large pot.

Add garlic powder, pepper, oregano, coriander, and salt (or bouillon) to the large pot.  Stir well and simmer for 10 minutes.  Cool and separate into 2 cup amounts (zip lock freezer bags work awesome).  Freeze them until you feel it calling to you to use it.  I give it a week.  Maybe 2.

OR…

You can use one of those 2 cup portions to make yummy nummy Chili Verde for your family.  This is my choice.

Chili Verde Pork/Chicken/Beef

2 cups Chili Verde sauce

1/2 cup Olive Oil (+1/2 cup)

5 lbs trimmed pork shoulder/pork picnic roast/boneless,skinless chicken breasts/or trimmed chuck roast (whatever is the best price) (and, yes, it makes A LOT- I’ll post a recipe later for using some of those leftovers ;-D )

1 qt chicken broth

1/2 corn flour (masa)

Cover a large pot with 1/2 c olive oil.  When it gets hot enough (read: the oil starts to look shimmer-y), place the meat in.  Sear over med. heat til well browned on all sides.

Deglaze the pan with the broth, scraping the bottom to get the brown bits off.

Add chili verde sauce, turn heat to low and simmer for 10 minutes.

Now, from here you can stick it in the oven and cook at 350 for a couple of hours (or till it shreds easily), but I usually like to use the crock pot.  I live in an apartment and the oven isn’t always the greatest to use (especially during the Summer).  If you use the crockpot, just put the whole mixture in and cook on LOW for around 8 hours.  The last half hour, mix that 1/2 cup olive oil you had left and that masa to make a slurry.  Mix all of THAT into the crockpot.  It’ll help to thicken everything.

Oh, you can also do all this on the stove top, too: bring everything up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork pulls apart easily.

Serve this yummy-ness with refried beans and Spanish rice to have a great Mexican fiesta.  And if you don’t have any great recipes for either of those, then stay tuned- I do.  One of them is over 100 years old and is DELISH.

***As promised, here’s a tip for making your own roasted chilies.  There are SOME markets out there that will do all the work for you and give it to you in a bag, all ready to use, but they also charge you for that service.  Why pay when its SO easy?  Not to mention, fresh ALWAYS beats out.  Period.

So, what you want to do is take your peppers (and tomatillos you’ve taken the skins off of, if you’re making the sauce), put them on a cookie sheet and coat it all with olive oil.  Roast in a 350 oven until soft.  If need be (if they aren’t getting soft or you’ve noticed they aren’t peeling easily), you can roast them directly on the oven rack, but make sure to place the cookie sheet below to catch the oil and juices as they drip or your oven will smoke.

Once everything is soft, place the peppers into a plastic bag to steam.  (5 minutes should work, but you can basically let them til you’re ready to peel them.)***

3 thoughts on “Tasty Tuesday: Chili Verde”

    1. You can make it less spicy by not adding one of the serranos, but I’d do one go round the way its posted first and go from there. It gets less spicy when you’re adding the 2 cups with the quart of chicken stock to make the chili verde, so it might end up being ok for you. Since none of the ingredients cost all that much, though, if it IS too spicy, you can maybe add one or two more Anaheims or a couple more tomatillos. My boys all love it, though, and they don’t have NEAR the spicy side that I do, so you SHOULD be ok. 🙂

      Btw, thanks for G+ing me! You’re a sweetheart Erin!

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