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Milder Pork Chili Verde
This is mild to our taste, You can increase the heat by adding additional
hot peppers to taste within the last 30 minutes to hour or so of
cooking. You can use boneless shoulder about 3-4 lbs and keep the
sauce quantities the same.
Chili Note: The heat of chilis varies widely even within the same variety. The
only way to know is to taste it. Just taste the dish you're
preparing along the way to check the heat level. If you want to
increase heat, add it close to the end of cooking or as a garnish.
I've heard conflicting opinions, but in my own experience the heat seems
to dissipate with long cooking. So when you add chilis at the
beginning of a long cooked dish, it will be less potent when
it is served.
What you need
- 7-8 lb. pork shoulder, picnic cut
- 2 lbs. tomatillos
- 2 large onions
- 8 cloves garlic
- 1 cinnamon stick
- 1 cup lima, butter or black beans
- 1 cup beer
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 - 2 tbl ground cumin
- Several sprigs fresh oregano or 1 tbl dried oregano
- 3 anaheim chilis (see chili note above)
- 1/4 cup minced jalapeno (see chili note above)
- Olive Oil
- Salt & Pepper
- zest of 1 orange
- 1 cup chopped fresh cilantro
How to make it
- Carefully remove the tough skin from the pork and discard. Salt &
Pepper the roast.
- Remove tomatillos from husk and wash. Depending on the size, cut into
quarters or eighths (about 1 inch pieces).
- Peel and dice onions and mince the garlic.
- In a heavy dutch-oven, brown pork on all sides in olive oil.
- Add the tomatillos, onions and garlic with some salt.
- Sauté until softened
- Add beer, broth, beans, cumin, cinnamon and oregano
- Bring to a boil, reduce to simmer and cover. Cook for about 2-3 hours,
turning pork each hour
- Pork should be starting to fall apart. Remove stem, seeds and
membranes from anaheim chilis and slice into strips about 1/4 - 1/2 inch
wide
- Add to pot and cook an additional hour
- Remove pork to a platter to cool
- Increase heat to a low boil and continue cooking the sauce allowing it
to reduce and become slightly thickened.
- When meat is cooled enough to handle, remove from the bones discarding
any fat or sinew and shred meat. Return meat to sauce. Taste and adjust
seasonings.
- Add jalapeno and cook until softened, 15-30 minutes.
- Add orange zest and cilantro and turn off heat.
- Let stand until ready to serve.
This has a stew-like consistency and can be served with saffron rice and/or tortillas.
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