Wednesday, March 7, 2012

Chili Verde

This recipe takes a little work but it is absolutely worth it!  You can make this full batch and freeze for later or you can half this recipe.  Forget about the mexican restaurant, this is better than anything you could get there and cheaper!  It has a little bit of heat, a lot of flavor and the meat just falls apart in your mouth.

1 c. olive oil divided
2 large onions diced
1/2 cup chopped garlic
6 chopped and seeded serrano peppers
6 chopped and seeded jalapeno peppers     
5 pounds pork shoulder
4 cups chicken broth
20 Anaheim peppers
15-20 medium sized tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour
    Preheat oven to 350 degrees F.
    Place the whole Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes. In a medium saucepan over medium heat, add 1/2 c. olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Make sure to use gloves when chopping and seeding the hot peppers so your hands don't burn the rest of the day like mine did!  Remove from heat and set aside. Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides, remove from pan chop into bite sized pieces. Deglaze with the chicken broth, and then add sauteed onions and peppers and bite size meat. Turn heat to low, cover and let it simmer. Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat. Add the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt to pork mixture. Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
     In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux and add to chili mixture.  Serve in tortillas or over rice or with chips or anything else you can think of!


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