At our house, we love colorful food. Bright, vibrant colors mean bright and vibrant flavors! Tonight we are having Turkey Sausage Sandwiches topped with these yummy sauteed peppers and onions accompanied with a tasty southwest chopped salad 🙂 Remember, beige food usually equals bad food, so color up your plate!
Here it is! The recipe that swept the competitions in 2013 and again in 2015. Chris and I both won for “Best Chili” at our office chili cook-offs in 2013. In 2015, I credit this recipe in earning me the title of “Best Creative Chili”.
This recipe makes enough to fill a 6qt crock pot, about 16 full bowls worth. So you may want to half it if you are just making it for a family dinner.
2 pounds tomatillos, husks removed and washed
4 pounds boneless country-style pork ribs, cut into 1/2-inch chunks (do not trim fat)
Course salt and pepper
4 cans (4 ounces each) diced green chiles
6 Tablespoon fresh oregano, chopped
2 large onion, chopped
10 garlic cloves, chopped
4 jalapeno peppers (ribs and seeds removed for less heat, if desired), finely chopped
2 cups water
2/3 cup chopped fresh cilantro
Crumbled cotija cheese
Fresh cilantro leaves
Red pepper and jalapeno tortilla strips
2) In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a bowl as you go, brown pork (about 6 minutes).
3) Return pork and any juices to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos and water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours.
4) Just before serving, stir in 2/3 cup chopped cilantro; serve chili with cheese and lime wedges, and garnish with cilantro leaves and tortilla strips.
** After making this several times, we have found that the best boneless country-style ribs were at Kroger. They are trimmed well and are very easy to work with. We highly suggest the special trip for the right meat! **
If you plan to put this in a crock-pot for serving the next day, follow steps 1-3 then pour the Chile Verde into Crock and store overnight in fridge. About 3.5 hours before serving, take out of fridge and set crock-pot on high. Stir every half hour or so. Then 0.5 hours before serving add the 2/3 cup cilantro.