- Carol Soriano
I'm in desperate need for a good chili verde recipe (or green chili recipe). If anyone out there has one they are willing to share, I'd really love it.
Chili Verde Burritos
3 lbs. lean pork, cut into 1/2-inch cubes
1-2/3 cup chicken stock
1/3 cup liquid from coarse purée (see directions)
1 lb. tomatillos
2 medium onions
3 jalapenos, stems removed
8 cloves garlic
2 4.5-oz. cans of chopped green chiles
1 small bunch of cilantro, chopped
1 tsp. ground cumin
10 large tortillas
After cutting the pork, youll need to soften the tomatillos, so theyll purée easier. Peel off the outer leaf and discard; put in boiling water for 3 minutes; drain in colander, then put tomatillos in a bowl of cold water (to keep them from continuing to cook).
Separately pulse in a mini-food processor: the softened tomatillos, onion, jalapenos and garlic. (I never used a blender for this and Im afraid it would nearly liquefy the contents.
So if you dont have a food processor, mince by hand.) Dont liquefy any of the items -- just pulse it enough to be finely chopped.
As you finish with each ingredient, put it in a mixing bowl. After all four items have been chopped, add the canned chiles and cilantro. Mix well and drain through a colander, catching the juices in another bowl.
Save 1/3 cup of the juices that drain out and discard the rest. Return coarse purée to its own mixing bowl and stir-in the cumin.
Brown pork in Dutch oven or stockpot (I use a 5-qt. cast-iron Dutch oven that works great). Drain; return to pot and add chicken stock and 1/3 cup of the purée liquid.
Simmer pork in liquid for 1 hour. (Can be made ahead, to this point.)
Add coarse purée and simmer for another 20 minutes. Serve in large tortillas, using slotted spoon for filling and a regular spoon to spread liquid on top
chile verde, not chili.
this was censored by the board police for whatever reason, but i'll repost because you need to search for the right term to reduce the ersatz results.