Pork Chili Verde Recipe

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Pork Chili Verde

Contributed by: Melinda

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

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

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

Although always delicious with a nice cold beer, you may also want to try a chilled Sauvignon Blanc to dress it up a bit.

Questions about this recipe?