Anybody have a good recipe for Chili Verde?

[Dueller]

There's gonna be a chili cook-off at my local pub this weekend with proceeds going to a chaityr. Most people make red chili with a few white chili entries. Nobody make chili verde so I'm gonna try my hand at it to do something different. Any recipes out there.

[vash]

damn. too bad you cannot get some Hatch NM chili.

whatever you do, use an entire pork shoulder. braise it in the oven..low and slow with the verde sauce. then you pull it, chill it..separate the fat. and warm it all back up and shred the meat. kinda like a mexican pull pork dish. i find it much better than the traditional slow cooked hunks of pork.

verde sauce is usually tomatio based..with green chili you would spank the competition.

[Zeke]

Usually use pork and the way you prepare that has a lot to do with the flavor, so consider that as you go through the recipes. I boil it and then brown it in fat with a few spices like a bit of powdered garlic and salt. Add some cumin on a small side and see if you like that flavor. If so, use it in the prep of the pork and add some to the base.

AFA the rest, it's onions, garlic cloves, anaheim chilies, jalapeno chilies and tomatillos, all roughly chopped. Salt to taste, of course. You need to run through a couple of batches to make adjustments.

If you want to thicken, make a rue out of white cheese. Jack cheese will do but the Mexicans have their Jalisco style cheese. You don't want a strong cheese flavor.

Anyway, no recipe as I cooked this as-I-went each time. Just look for a recipe that contains essentially what I said. Avoid fancy recipes, the Mexicans are not fancy.

[stomachmonkey]

No beans.

[Dueller]

Hey Zeke...traditionally is the pork shoulder cubed or pulled? And is it served with accoutremants (like cheese or onions or....???) or over rice or what?

Only had it a few times years ago and can't recall.

Thanks

jim

[gtc]

I know we're not really known as chili experts up here in Seattle, but this was the best chili I've ever had. The recipe is from a local chili shack/saloon.
I made it last summer with some smoky pork loin from a pig we roasted, and it turned out better than what the bar serves.
Chili Verde Recipe : : Food Network

[Dueller]

Thanks graham....that recipre looks great. Now to find the ingredients in Mississippi!

[Mike Bonkalski]

Green chili chile

Prep: 1 hour
Cook: 4 hours
Makes: 8 servings

1 boneless pork loin roast, 2 pounds
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, finely chopped
2 pounds (about 16) Anaheim peppers, roasted, skinned, seeded, coarsely chopped
2 pounds tomatillos, chopped
6 to 8 cups chicken broth
2 teaspoons ground cumin
2 tablespoons flour
2 tablespoons butter, softened

Season: Rub pork all over with salt (about 1 teaspoon) and pepper (about 1⁄4 teaspoon). Best to do this 1 day ahead, if you’ve got the time.

Brown: Heat oil over medium-high heat in large heavy pot. Add pork and sizzle brown all over, 15 minutes. Set aside meat.

Add onion and cook golden, 10 minutes. Add garlic and cook fragrant, 2 minutes.

Simmer: Return pork to pot. Pour in broth to cover. Heat to a boil; skim foam from surface. Lower heat and simmer, partially covered (adding broth, if need be), until tender, 11⁄2-2 hours.

Shred: Pull out pork. When cool enough to handle, shred, finely. Return shredded meat to the pot. Add chilies, tomatillos and any remaining broth. Season with cumin and a little more salt, if you like. Heat to a boil, lower to a simmer and let flavors meld, partially covered, until pork is tender, 1-2 hours.

Thicken: Mash together flour and butter. Stir into stew and let it thicken, 2 minutes.

Serve hot.

[tabs]

Passilia Chilis instead of Anaheims
Lard instead of Veggie oil
Masa Harina instead of white flour to thicken.
You can use either Tomatoes or Tomatillios.

[jhynesrockmtn]

Nice strategy to attract new females. Show em you can cook!

[Mike Bonkalski]

Originally Posted by tabs

Passilia Chilis instead of Anaheims
Lard instead of Veggie oil
Masa Harina instead of white flour to thicken.
You can use either Tomatoes or Tomatillios.

Nice substitutions!

[David]

Sorry, but I don't see much hope without New Mexico Hatch chilis.

If you can get them, it's almost impossible to make bad chili with them.

[enzo1]

new mexico has the best, you can order online

[teenerted1]

Originally Posted by gtc

I know we're not really known as chili experts up here in Seattle, but this was the best chili I've ever had. The recipe is from a local chili shack/saloon.
I made it last summer with some smoky pork loin from a pig we roasted, and it turned out better than what the bar serves.
Chili Verde Recipe : : Food Network

goes well over jalapeno mac and cheese or cheese grits

[teenerted1]

Originally Posted by David

Sorry, but I don't see much hope without New Mexico Hatch chilis.

If you can get them, it's almost impossible to make bad chili with them.

make my parents drag batches up from SF NM every fall when the visit.

[enzo1]

[vash]

My freezer is one quarter full of Hatch chilies. I think I make the best huevos rancheros in the bay area. I love Hatch!

[Zeke]

Originally Posted by Mike Bonkalski

Nice substitutions!

NO! Nothing red goes in green chili. Sacrilege. However, if tabs meant not ripe or green tomatoes, yes, I've done that and it's just fine.

Dueller, you can serve it over white rice or put it on your French toast. As a stew like dish, I just eat it in a bowl.

I don't prefer the pulled method and I'm not real careful how it's cut up. You do want to run into a nice bite size hunk of meat while enjoying this dish. I've had it so hot that it cured the flu.

Seriously, we used to go the this place called Mama Dolces and eat chili verde whenever sick or hung over and in between. The ritual was to sit and have 2 beers before ordering because if you didn't, you were going to get the hiccups and pay in other ways.

We always paid the next day, if you know what I mean. Don't make it that hot; it's not really that much fun.

[Joeaksa]

I hear that if you have two blondes to mix it all together that it tastes much better!

[Dueller]

Headed off to the Mexican grocery here to find ingredients. Thanks guys...I'll post pics of the process, assistants and competition.