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Chili Verde
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Lori
| 6tbsp | canola oil |
| 4lb | pork shoulder, 5lb before triming |
| 4t | chicken base |
| 4cups | water |
| 6 cloves | garlic, minced |
| 2 large | bell peppers, green, chopped |
| 7oz | green chile peppers canned, Ortega, mild |
| 1 whole | jalapeno chili, minced |
| 4 | pasilla peppers |
| 1 bunch | green onion , chopped including tops |
| 6 | tomatillos , peeled and chopped |
| 10-16oz | enchilada sauce, green, Las Palmas |
| 1 1/2 tbsp | cumin, ground |
| 1/8 tsp | black pepper |
Add 1 tbsp oil to heavy pot. When hot add a little of the meat at a time and brown. When browned remove wih slotted spoon to a bowl. (if you add too much at a time the meat will boil and not brown). Brown all this way adding more oil as needed. After all is browned set aside in a bowl, add chicken broth to the pot and boil uncovered until it is reduced to approz 3 cups or by about 50%. Add meat back into pot with the rest of ingredients and simmer slowly for 1 hr. Taste for seasonings and adjust if necessary. Cook another hour or so and uncover for the last 30 minutes. If a thicker stew is desired mix 1 tbsp cornstarch into 1/4 cup water and stir into chili to thicken.
A note about chilis; One pasilla may be as mild as a bell pepper and another very hot. I roast at least 4 pasilla chilis over an open flame turning to blacken skin evenly. Let sweat in a plastic bag to loosen skins. When cool peel off skins by rubbing with fingers and rinse if needed to get skins off. Cut a small slice off end and taste. If mild-medium in heat, deseed, chop and add. I think the flavor of these make a big difference, but if you prefer not to hassle with them you can use only the canned mild chilis and a jalapeno instead. Also I have used the fresh pabalmos in place of dried and the dish is still very tasty.
If you are going to be setting some aside to freeze to use at a later date for Chimmichanga filling just add some cornstarch and water to that filling.
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