Pretty Darn Good Chili VerdeFrom sosousme 7 years ago
- 4 - 5 pounds pork shoulder or pork butt, cut into 1/2 inch cubes shopping list
- 2 whole poblano peppers shopping list
- 8 whole anaheim chili peppers* shopping list
- 2 whole jalapeno peppers shopping list
- 2 whole serrano peppers shopping list
- 1 onion, diced (preferably a white onion) shopping list
- 3 cloves garlic, minced shopping list
- 8 - 10 tomatillos, husked and cut into quarters shopping list
- 1 (14 - ounce) can tomatoes with their juice shopping list
- 1 tablespoon dried oregano (or to taste) shopping list
- 1 teaspoon cumin (or to taste) shopping list
- salt and pepper, to taste shopping list
- *LindySez: You can used canned anaheim chilies such as Ortega brand, if desired, in place of the fresh anaheim chilies. shopping list
How to make it
- Roast the peppers on a broiler pan under the broiler, or over a flame until the skin blisters. Put them into a bowl covered with plastic wrap. Allow to sit for about 15 minutes. Peel the skin off, seed and dice. Set aside. (Do not run the pepper under water as this just dilutes their flavor, a little bit of skin hanging on won't hurt anything.
- Meanwhile; pour a small amount of oil in a large Dutch oven; begin browning the pork cubes, in small batches, until they are all browned. Set them aside as they brown.
- Put the tomatoes along with their juice and the tomatillos into the work bowl of a food processor or blender; pulse them until coarsely chopped. Set aside.
- Once the pork is all browned, add it back to the pan; add the onions and garlic. saute until the onion and garlic are soft; add the tomatillos and tomato mixture along with the peppers, oregano, cumin, salt and pepper. Bring to a boil; put on the lid and bring to pressure. Reduce heat to just maintain pressure and cook for 1 hour. Turn off the heat and allow the pressure to release naturally, about 10 minutes. Slowly open the lid allowing any remaining pressure out; taste and adjust seasonings. Serve with some good corn and/or flour tortillas or cornbread. Chopped cilantro goes well on top; as well as Cojita cheese.
- LindySez: This recipe can also be cooked in a low oven (300 - 325 degrees F). Cover and allow to cook 3 hours.
- Per Serving: 598 Calories, 42g Fat (14g Sat, 18g Mono, 5g Poly); 42g Protein; 14g Carbohydrate; 3g Dietary Fiber; 161mg Cholesterol; 161mg Sodium.
The Cooksosousme Santa Rosa, CA
The Rating4 people
Sounds like a winner to me :)donman in Hammond loved it
love to cook in a dutch oven over a open fire. This all can be prepared outdoors. \0
Jeffhot_it_up in Columbiana loved it
Sound good!!cuzpat in Sikeston loved it
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