Thursday, June 10, 2010

Chili Verde

This is the green variety of the "Chili without Beans" posted here earlier. Start by removing the paper-like outer skins of about 8 tomatillos. Cut them in half and put them under the broiler with 5 cloves of garlic for about 5-7 minutes. The tomatillos will just be beginning to brown. Place the tomatillos and garlic in a food processor along with one seeded and chopped jalapeno, one seeded and chopped pablano pepper, one can of chopped green chilies and 1/2C cilantro leaves. Process to a smooth paste and set aside. Brown 1 lb of pork shoulder cut into chunks in about 3T olive oil. Remove the pork and add 1 diced med. onion and three cloves of garlic to the pan. When the onions are tender, add 1/2 cup chopped fresh oregano and add the meat back to the pan. Stir in the green sauce and add enough chicken stock to cover the meat. Cover and place in a 275 degree oven until the meat is fork tender, about 3 hrs. Top with fresh chopped cilantro and serve with your favorite tortillas and sides such as refried beans, avocado, sour cream and cheese.



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