After the crash of 2008 my family and I scrambled to find work. We ultimately started a food business called Divine Dinnervention. This helped us keep the lights on for a while until more reliable business ventures were developed. During that time, however, we had some customer favorites that deserve some attention. Here is our recipe for Chili Verde.
Ingredients:
- 2 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes (also chicken works)
- 1 lb. tomatillos, husked and rinsed
- 2 poblano peppers, seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- Salt and pepper, to taste
- 2 tbsp. vegetable oil
- Fresh cilantro, chopped (for garnish)
Instructions:
1. Preheat your oven to 400°F.
2. Arrange the tomatillos on a baking sheet and roast in the oven until they are soft and lightly browned, about 15-20 minutes.
3. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the pork cubes and season with salt and pepper. Sear the pork until browned on all sides, about 5-7 minutes. (Or chicken)
4. Add the chopped onion, garlic, poblano peppers, and jalapeno peppers to the pot and cook until the vegetables are softened, about 5 minutes.
5. Add the roasted tomatillos, chicken broth, cumin, oregano, and cinnamon to the pot. Bring the mixture to a simmer and reduce the heat to medium-low.
6. Cover the pot and let the mixture simmer for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
7. Once the pork is cooked, taste the sauce and adjust the seasoning as needed with salt and pepper.
8. Serve the chili verde in bowls, garnished with fresh cilantro.
Chili Verde is delicious served with warm tortillas, rice, beans, and a dollop of sour cream or guacamole. Enjoy!
