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):
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
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.