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Pork Chili Verde

This is spicy chili, so you'll want to serve some starch with it.

What you need

  1. 2 lbs. boneless pork shoulder
  2. Flour for dredging
  3. Oil
  4. 2-4 Pasila Chili peppers (or any mildly spicy large chili)
  5. 1 Red Bell pepper
  6. 6 Tomatillos, coarsly chopped
  7. Salt & Pepper
  8. 1 1/2 - 2 cups Chicken broth
  9. 1 12 oz. bottle lager or beer
  10. 1/2 cinnamon stick
  11. 2 tsp ground cumin
  12. 1 Tbl dried mexican oregano
  13. 1 medium onion diced small
  14. Fresh garlic to taste (chopped not crushed)
  15. Juice from 1/2 lime
  16. Grated zest (approx. 2 tbl) from Orange or Tangerine
  17. Plenty of freshly chopped Cilantro
  18. 2 jalapeno peppers
  19. Tabasco Chipotle Chili Sauce

How to make it

  1. Wash all the peppers.
  2. Lay the peppers on the burners over a gas flame or on the grill over high heat.
  3. Turn the peppers as they char, until all surfaces are blackened and blistered.
  4. Remove peppers from the fire and place into a plastic bag or in a bowl covered with plastic wrap. Allow the peppers to steam for about 30 minutes.
  5. Cut pork into about 1 inch cubes. Dredge in flour.
  6. Heat a sturdy pan, add oil and brown about 1/2 the pork cubes at a time.
  7. Turn the pork cubes to brown all sides - adjust the heat to prevent the browned bits from burning.
  8. Remove the cubes to a plate and repeat with the remaining cubes.
  9. Add a little more oil and the diced onion. Sauté until softened.
  10. Add the garlic and sauté for about 30 seconds to 1 minute more.
  11. Add pork, beer, chicken broth, tomatillos, cinnamon, cumin, oregano, salt and pepper.
  12. Bring just to a soft boil, reduce heat to low, cover and simmer for about 2 - 3 hours.
  13. While pork is simmering, remove peppers from the plastic bags.
  14. Under running water, remove the blackened skins, stems and seeds from the Pasilla and Red peppers. (Leave the Jalapenos whole)
  15. Slice the peppers into pieces 1/4 x 1 inch. Set aside.
  16. After about 2 - 3 hours, when pork has become tender, remove cinnamon stick.
  17. Add the sliced Pasillas and Red Bell peppers.
  18. Add lime juice, cilantro and orange zest.
  19. Cool slightly and serve in bowls.
  20. Thinly slice the jalapeno peppers to serve as a garnish.

Questions about this recipe?

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