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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chili Verde (adapted from Bobby Flay) Recipe

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This recipe for Chili Verde (adapted from Bobby Flay) is from Paciolan's 1st Annual Chili Cook-Off Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red onions, chopped
1.5 pounds tomatillos, husked, rinsed, and halved
6 Serrano pepper, stemmed, seeded and chopped
1 Serrano pepper, whole
1 Habanero pepper, stemmed, seeded and chopped
3 garlic cloves, chopped
5 tablespoons olive oil
3 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
Cumin
Chili Powder
Directions:
Directions:
In a large bowl, toss the onions, tomatillos, chopped Serrano & Habanera peppers, and 2 garlic cloves, with 1 tablespoon of the olive oil and spread on a baking sheet. Roast (in oven or over BBQ) until soft and starting to brown, about 20 to 30 minutes.

Meanwhile, season the pork with cumin, salt and pepper. Brown the pork in remaining oil (heat first). When browned, cover with chicken stock and chili powder and bring to slow boil. While pork is cooking, place the cilantro, whole Serrano pepper, 1 garlic clove, and 3 tablespoons of water in a food processor and puree.

At boil, empty pork/chicken stock mixture into crock pot and add the roasted vegetables. Simmer until the pork is very tender, at least 2 hours stirring occasionally.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3 hours

 

 

 

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