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Pork Chili Verde Recipe

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This recipe for Pork Chili Verde, by , is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsay Merrill

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs boneless pork shoulder/butt, trimmed, cut into 1" cubes
1/4 cup all purpose flour
2 large yellow onions (fire roasted*, chopped)
4 large garlic cloves, minced
1 Tbs sea salt (or coarse salt-- if using table salt use 1/2 Tbs)
Freshly ground black pepper, to taste
1 Tbs ground cumin

10 large poblano peppers, (fire roasted*, peeled, seeded, and chopped)
6 large jalapeņos, (fire roasted*, peeled, seeded, and chopped)
3 large yellow bell peppers, (fire roasted*, peeled, seeded, and chopped)
6 large Anaheim or Banana peppers, (fire roasted*, peeled, seeded, and chopped)
2 qts chicken stock or broth
3 lbs large fresh tomatillos, husks removed,(fire roasted*)
2 large bunches cilantro, stems discarded, leaves chopped
Juice of 3 large limes
1/2 lb lean, smoky bacon, diced.

Directions:
Directions:
FIRE ROASTING* AND PREP

1a. Fire roast using a grill: Heat grill to high. Oil grate. Put onions, peppers, and tomatillos on grill and let the skin get black. Turn occasionally to char as much of the skin as possible (or as much surface area of the onion as possible).

1b. Fire roast using a gas burner: Set peppers/onions/tomatillos on units of a stove with a gas burner. Turn occasionally to char as much of the skin/surface area as possible.

1c. Fire roast using a broiler: Place oven rack toward the top of the oven and turn broiler on high. Lay vegetables out on sheet pans (grouping together similarly-shaped items). Broil in batches (as much as will fit in your oven at once), with oven door propped open. Keep a close eye so as not to burn things or start a fire. Turn veggies once. Char as much of the skin as possible.

2. When vegetables are charred, put the onions in their own bowl. Place the rest of the veggies in a large bowl and cover with foil.

3. After the veggies sit for a few minutes, you'll be able to rub the skin off easily using your hand or a butter knife. Take the skin off all the peppers. You don't have to skin the tomatillos.

4. Finish prepping the peppers by removing their stems and seeds, then chopping the remaining pepper.

THE PORK

5. Liberally season the pork cubes with salt and pepper. Sprinkle flour over the cubes and toss to coat evenly. In a large (6-8 qt) stock pot or dutch oven, brown the bacon over medium-high heat. Keep the bacon drippings in the pan and remove the crisp bacon-- set it to the side for later.

6. Brown the seasoned pork in small batches in the grease. Don't overcrowd the pot- you just want a single layer of pork cubes in the bottom of the pot. You really want a nice color on the pork so don't stir too much- the browning happens when the pork is in constant contact with the bottom of the pan. Once one side of the cubes are browned, stir and let another side brown. Repeat a few more times.

7. Once one batch of pork is browned, place pork in a bowl and brown another batch of pork. Repeat until all pork is browned.

8. Remove all pork from pan and pour out all but 2 Tbs of fat/drippings. Reduce heat to medium. Add chopped onion and cook (stirring often) until onion is transparent. Add garlic, salt, and pepper. Stir constantly, scraping up any browned bits, for about 30 seconds (until you start smelling the garlic).

9. Add cumin, pork cubes, bacon, and chicken stock. Bring to a simmer. Reduce heat to medium-low and simmer (covered) for 1 hour.

THE REST

10. Take half of the tomatillos, half of the peppers, and half of the cilantro and put in a blender or food processor. Pulse until you have a slightly chunky puree. Add puree to the pot with the pork. Stir to combine. Cook on medium low partially covered (lid ajar) for 30 minutes.

11. Roughly chop the other half of the tomatillos, peppers, and cilantro. Add them to the pot and stir to combine. Simmer for an additional 30 minutes. (Total simmering time is 2 hours.)

12. Add lime juice, season with salt and pepper to taste. Serve with any of the following: warm tortillas, rice, beans, sour cream, cheese, or salsa fresca.

Personal Notes:
Personal Notes:
Recipe from Rachel Bradley-Gomez in the Patch Valley chili contest. This is THE BEST chili verde I've ever had. We seriously licked our bowls.

Random funny(?) memory: When I was first pregnant with Lincoln I ate some posole verde and got really sick... for some reason the terrible aversion to posole verde that followed also made it really hard for me to eat this chili verde because they both use many similar flavors! It was heartbreaking to want to eat this but not be able to! Finally, 2 years after Lincoln was born, I think I'm up for it again. Finally! It's so dang good.

 

 

 

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