Chili Verde - Classic Style - By DrakeFrom drakeshattuck 6 months ago
- 8-10 Anaheim peppers shopping list
- 2 poblano peppers shopping list
- 4 Jalapeño peppers shopping list
- 6 tomatillos shopping list
- 1 Nopal - Cactus (Optional), cut into 1/2" X 1/2" pieces shopping list
- 1 Medium white onion, quarterd and sliced thin shopping list
- 4 cloves garlic, coursly minced shopping list
- 1 TBS olive oil shopping list
- 2 LBS pork loin or Rump, for stewing. Cut into 1" chunks shopping list
- fresh ground black pepper shopping list
- 1 TBS cooking wine (found at asian stores) shopping list
- 1 TSP coriander Seed Whole shopping list
- 1 TSP cumin seed Whole shopping list
- 1 TSP white pepper corn Whole shopping list
- 2 cloves Whole shopping list
- 1 TBS salt shopping list
- cilantro, Fresh for Garnish shopping list
- Fresh Squeezed lime juice for Garnish shopping list
- 1 TBS "Better than Bullion" chicken broth (or 1 cup chicken stock) shopping list
How to make it
- Roast on a grill all of the peppers and tomatillos See Photo. Once the skins have bubbled and turned black place them in a plastic container that is covered. Tomatillos will look grilled but not black. If they start turning a brownish green color they are done. Cut the hard stem base out of the tomatillos and place in a blender. Liquify them. I have a BlendTek and I use the "soup" setting. Remove the roasted skins on all of the peppers. Place in the blender and use the "Pulse" button to blend with the tomatillo liquid. You don't want to liquify the peppers.
- Cut the pork in 1" pieces trimming the fat as you go and place in a bowl Add the Coriander, Cumin, Cloves and White pepper corns in a dry stainless steel pan and heat over medium heat until the first puff of smoke. Transfer to a mortis and pestle (or spice grinder), add 1 TBS salt and grind. Add the cooking wine to the pork and mix in with your hands. Add the spice mixture to the meat and mix by hand. The cooking wine is used in Chinese cooking because it takes away the "gaminess" of meat.
- Saute the onion and add fresh ground black pepper and add the garlic just as it begins to caramelize. I use a Tagine but any slow cooking vessel will work. Add the pork and stir well. Pour the tomatillo/Pepper mix from the blender over the pork and mix well.
- Place the "better than bullion" or chicken stalk in the blender and blend to pickup the remaining chili/tomatillo mix. Add to the pot, mix along with the napoles if you chose to use them and cover slow cooking for 4-6 hours until pork is tender.
- Serve in bowls and garnish with fresh cilantro and lime juice. Excellent smothered on burritos, rice or over easy eggs for breakfast.
The Cookdrakeshattuck Salt Lake City, UT
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