Chili verde con carne

This one pot wonder recipe is a go to if you are feeling the mood for Mexican food. Tomatillo and pork shoulder are the star ingredients of this dish. You can come up with your own accompaniment like avocados, pico de gallo, rice and tortillas along with this chili. With this recipe I added serrano chili for spiciness, if you can’t handle the kick I suggest substituting jalapenos for the serranos. Happy cooking.

Mis en place for the chili verde con carne

5 cups of tomatillo(Cut in halves)

6 garlic cloves

1 medium yellow onion(Cut in half)

2 serrano chili or 2 jalapeno chili

1 bunch of cilantro(Washed and dried)

1.5 tbspn olive oil

3 cups of water

2 limes(Juiced)

3.5 lbs. pork shoulder(Cut into 1 inch cubes)

1 tbsp. ground cumin

1 tbsp. ground coriander

2 tbsp. granulated sugar

salt and pepper for seasoning

In a large bowl add tomatillo, garlic, onion, chilis, olive oil, salt and pepper and tossed until evenly coated on all sides. Place ingredients on a sheet pan and roast in a 375 degree oven for about half an hour.

Ready for roasting

In a blender add the roasted vegetables (Making sure the stem is removed from the chili), cilantro and water. Pureed for 1 minute and set aside.

In a large pot add 1 tbspn olive oil. Once the pot is hot seared the cubed pork on all sides. You can do this in batches making sure all the pork is seared off.

Add the tomatillo pureed, ground cumin and ground coriander into the pot and bring it to a boil. Once it boil bring it to a simmer. Let it simmer for about 45 minutes or until the pork is tender. Add the granulated sugar and season to taste.

You can serve this dish with rice and garnish it with avocado and pico de gallo.

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