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Chili Verde Recipe

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This recipe for Chili Verde is from The Wellen Family Cookbook Project, 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 lbs Pork Loin or Roast
1.5 lbs Tomatillos
1 med Onion
3 Poblano Peppers
2 Jalapeño Peppers
4 cloves Garlic
1 can (14oz) Chicken Stock
1 tsp Garlic Powder
2 tsp Chili Powder
½ tsp Cumin
¼ tsp Oregano
½ tsp Honey
2 tsp Salt
2 tsp Pepper
Directions:
Directions:
Cut pork loin into 2 inch chunks; quarter half the onion and rough dice the other half; clean and cut the tomatillos in half.
Combine 1 tsp salt, 1 tsp pepper, garlic powder, cumin, chili powder, and rub all over the pork then let marinade over night.
Preheat oven to 375º. Arrange tomatillos on a foil lined baking sheet and roast tomatilloes, garlic, and half the onion for ~1hr. Remove from oven and allow to cool (reserve any liquid that seeped out of the tomatillos. Meanwhile, roast the poblanos and jalapeños, remove skin and seeds.
In a blender process the jalapeños, 1 of the poblanos, garlic, roasted onion, and tomatillos until a salsa consistency is achieved.
In a Dutch oven, brown the pork over medium high heat in olive oil. Remove pork, dice the other half of onion and cook until just translucent. Dice the rest of the poblanos and add to the pot and cook for ~ 2mins. Add the tomatillo sauce, pork, and enough chicken stock to just cover everything. Bake covered at 300º for 1hr. Remove from oven and over medium low heat, uncover Dutch oven and let simmer on stove until desired thickness is achieved. Finish with chopped cilantro and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
240 minutes
Personal Notes:
Personal Notes:
This recipe takes a lot of time, but is truly worth the effort. Make this in the fall when tomatillos are at their harvest time.

 

 

 

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