Tuesday, August 14, 2007

Green Chili with Pork (Chili Verde)


Green Chili Pork Stew or Sauce is so unbelievably good, I can't believe I have never attempted making it before.

A particularly great topping to a breakfast burrito from The Robin's Nest while siting outside overlooking the harbor in Oceanside, Calif., or atop a mountainous burrito in Scottsdale at The Breakfast Club, or a whole bowl of it at any place serving reputable New Mexican cuisine, Green Chili with Pork is delicious.

My version started out as a stew/soup, which was great, but when simmered slowly for a few more hours it became an outrageously good burrito filling or topping for a burrito, or whatever else you want it to be. Perhaps a filling for enchiladas?

Green Chili with Pork (Chili Verde):
(serves 4-6)

2.5 lbs pork shoulder or boneless country-style ribs, cubed
6 Pasilla chilies (those dark, fat forest green ones)
4 Anaheim chilies (longer, skinny grass-green ones)
2 Serrano chilies (look like little, dark jalapenos), sliced thinly
2 medium yellow onions, chopped
4 garlic cloves, chopped
1 tbs ground cumin
1 tbs dried Mexican oregano (can use regular)
4 c chicken broth
2 c water
Olive oil as needed for searing meat
Salt and pepper to taste

Directions:
Blacked all chili peppers (except Serrano chilies - leave those raw) by holding with tongs over a gas flame or roasting under a broiler. Place in a large bowl and cover with plastic wrap and let cool. Once cool to the touch, carefully peel skin of all peppers. Remove as many of the seeds as you can, roughly chop chilies and set stand.

Rub pork with cumin, salt and pepper, sear in a large stock pot, remove to a plate. Saute onions, garlic and sliced Serrano chilies until softened. Add pork back in, then chilies and oregano. Add broth and water and bring to a simmer. Simmer slowly for 2-3 hours for a soup/stew consistency, or 4-6 hours for a thicker consistency (see below) perfect for a green chili burrito.

12 comments:

Peabody said...

I make mine into ravioli, top with a tomatillo burre blanc sauce, goat cheese and pine nuts.

Kirsten said...

Oh WOW that sounds good!!! Yum! I have enough left I can definitely try that. Thanks!! :)

Christine said...

This looks wonderful. I LOVE green chili and I also love red chili. I may just make this AND a red chili version! Way to go! :)

Todd said...

Wow - i *just* made this over the weekend. This wraps up really nice in a burrito with lime-cilantro rice.

Terry B said...

Wow, Kirsten. This sounds delicious and easy. I think the hardest part would be leaving it alone to let it cook long enough, with all those tantalizing aromas in the kitchen! Also sounds like it would be great with some beans added at the end, then served with rice.

Deborah said...

I grew up in New Mexico, and this reminds me of home. I will be trying this out!

fatums eye said...

I bought a can of green chili & pork stew, made by HATCH,1 day from a store;It was absolutely delicious, but the store no longer carries it any more, besides it was $3 for a 12 oz. can.The ingredients are simple and I like you wondered why I didn`t prepare this dish before. Thanks for the recipe its exactly what I was looking for. For me I will add a couple med. potatoes -Joe-
Fatumseye

Sylvia said...

OMG - I tried this recipe and it was AMAZING!!! I only made it half the size, since I'm so used to recipes never working out like they should.

THANK YOU!!

Anonymous said...

I really like pork but I hate Green chili. In fact this recipe is the best for mans who having dysfunctional problems. As a matter my uncle used to eat it, and if it didn't work he visit Viagra Online

Cooking Ventures said...

This looks yummy! Do you simmer it covered or uncovered?

Cialis online said...

I have never had green chili. Looks delicious in combination with pork.

viagra online said...

That is a fantastic recipe, looks amazingly delicious and not that difficult to do.