Chile Verde de Puerco

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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.

Ingredients

2 pounds tomatillos, husks removed and washed

Olive Oil

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

Garnish:

Crumbled cotija cheese 

Lime wedges

Fresh cilantro leaves

Red pepper and jalapeno tortilla strips

 

Directions:

1) In a blender, puree tomatillos until smooth; set aside.
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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).

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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.

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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! **

Crock-pot alterations:

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.

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