GolfHos

I have half a pork roast sitting here begging to be turned into chili verde.  Problem is, I've never had a good recipe.  I've never been able to come up with a high quality end result.

Anyone?

We have one at home that I've been pretty pleased with. I'll try to find it and post it later tonight...

At our house, if the chili is green, it's time to throw it out.

You know, free up some Tupperware.

I love Chili Verde.  Never thought of trying to make it though.   [sm_thumbsup2]

The first thing I do is brown the pork in olive oil--I like to use fatty cuts chopped into small little pieces, and dredged in flour seasoned with salt and pepper. If I'm drinking white wine that evening, I'll splash a little in at this point while the meat is  cooking. Once its been lightly browned, I dump in bunch of fresh tomatillos previously blended to a puree in a couple of cans of chicken stock.  I boil this concoction, then simmer it and add some chopped garlic, chopped vidalia (sweet yellow) onions, some green onion tops, a bunch of chopped cilantro and some chili, usually very finely chopped poblano.     Simmer without a lid to reduce the volume in half if you can wait long enough.  If its taking too long to reduce, I'll make a little roux using butter and olive oil (50/50) and a few tablespoons of flour, and stir that in the soup to try to thicken it up a tad. Salt and black pepper to taste.  It's usually not thick enough for a tortilla, so I pretty much serve it as a soup. On the servings I'll sprinkle some fresh cilantro and some finely chopped green onion whites and then finally a white hard cheese, grated or shredded, like asagio, pecorino, gruyere, parmesian, etc---whatever.   I usually just have it with a fresh baguette. 

Thanks Blader.   [sm_thumbsup]

Do you roast the tomatillos/chilis before blending?

No, not really.  I used to try to roast the onions to try to make them real sweet tasting, but I found they taste sweet enough after a long simmer.

spacey's recipe surrenders.

why does everyone hate leeks and shallots?

they >>>>>>>>>>>>  onions

No, you gotta post it.  I'm interested in hearing all sides.

You don't look Welsh.   ???

Oh btw, I've tried it with hotter chili peppers--like jalapeno and those little green and orange buggers that look like micro bell peppers but are as hot as piss.  If you like your chili stuff that hot (I don't necessarily) keep the poblano as something of a mild chili base, but add the hotter stuff about a half hour into the simmer, wait a while, then taste.  If you want it hotter, add more.  If you got it too hot, add a tablespoon or so of brown sugar to balance it.

Shallots are fine.  I use them quite a lot, especially for their sweetness.  Substitute shallots for vidalia's.  Won't hurt my feelings.

I used to use them as a garnish in this recipe, but I its one less thing to worry about to just use the green onion base.   

habaneros  rule !

ok then  8)

I'm getting hungry. I love threads like this - thanks UB & Blader.

i need to invent a new recipe soon.
 :sad3:

*slacker*

I love chile verde, but I've never made it.  Blader - your recipe sounds just like the one my favorite Mexican restaurant uses - mild and with lots of sauce/broth.  The next time I find fresh tomatillos...

Yes, you do. (And then you need to post it. :D)

We have a truly international Farmer's Market up the street that has EVERY fruit, vege, nut, meat...you name it.  All the restaurants shop there.

yes.  I was blocking. 

Don't get me wrong, I absolutely love their taste.  But my vocational efforts to save humanity can be quite stressful, and that and time have weakened my stomach lining.  I've run the calculations and determined they aren't worth a full night of discomfort. 

Wow - just checked cooks.com for chile verde recipes.  No wonder you had a hard time finding a good recipe. 

The first recipe I read called for canned tomatoes instead of tomatillos.  I suppose it would taste fine, but it wouldn't be very verde, now would it?

The second recipe did call for tomatillos, but it went on to say that tomatillos were just green tomatoes.  I know the plants are kind of related, but, then again, so are dill and fennel, but you wouldn't want to swap those two. 

World's Hottest Chili Pepper:

MvK2Y1hv9mY

The recipe I use was stolen from the intertubes a few years ago.  I have no memory from where.  I've modified a few things over time.

Although its true tomatillos are a tomato species, they are not green tomatoes if what you call green tomatoes-- like the ones used in fried green tomatoes --are actually unripe tomatoes.  AFAIK ripe tomatillos are green.  Green tomatoes are much sweeter tasting (at least when cooked) than tomatillos.

alton.brown.surrenders

I got the wife to email me the recipe we use. Also stolen from teh interwebs a while back, though I can't recall from where. It never comes out the same way twice, because I always like to tinker a bit, but IIRC I followed the recipe precisely the first time I made it and it turned out delightfully. It makes a lot, but is in my opinion better left over than the first day, so I generally don't trim the recipe at all. I usually simmer it longer than recommended because I like it a bit less soupy. YMMV.


6 pounds pork
1/4 cup vegetable oil or lard
2 large yellow onions, chopped
6 large cloves garlic, minced
1 tablespoon sea salt
Freshly ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 1/2 quarts chicken stock
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, chopped

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Thanks Spacey.   [sm_thumbsup]

I sense a chili verde cook off is in order.  No first place prizes just participation trophies all round.  And beer.

OK,   i will attempt to make my own chili verde recipe this weekend
 [sm_devil]

I sense a chili verde cook off is in order.  No first place prizes just participation trophies all round.  And beer rum.

Tonight it is then.

Served to good friends and accompanied by homemade tortillas, pleasant music and tankards of grog.

Wish me luck.

Luck.

My wife did her chili thing for Christmas Eve. I'm planning on trying the chili verde soon but I think we have homemade hot subs on the menu for tonight.

argh, totally forgot about this
 [sm_shock] [sm_shock]

You have dug yourself a deep hole Grasshopper.  Mine's gonna kickass.   ;)

we'll see.... we'll see

doubt i'll get to it for a few weeks at this point
 :sad3:

Went a touch too hard on the cilantro but offset it by pureeing a tin of diced tomatoes. 

It is now approaching porcine perfection.   :hungry: [sm_love]

Can you send me some? I'm kind of hungry right now.

 :drool:

LOL.  I probably could.  I made about 10 quarts.

Leftovers for a week. Man your ass is going to be screaming by Saturday.

Does that line ever work?

The Devil is in the details.   [sm_naughty] [sm_hump]

LMAO!

 :o

After I got home from work, I made some fresh guacamole and salsa for tomorrow. Taco Bell was the cuisine for tonight, but Ribs and sauerkraut is the fare for tomorrow. With chips and salsa/Guac, I think we're set.

BTW, I'm sick this evening, so my choice of alcohol is Blackberry brandy and beer. Always fixes me up. [sm_drinking] [sm_drink] :drool: