I can eat chili every night of the week, especially if it's Chili Verde. Cubes of seasoned pork, braised with poblano peppers, tomatillos, onions and speckled with hominy until meltingly tender. It's incredibly flavorful and perfect when there's a chill in the air.
Ingredients for Chili Verde:
4 pounds pork shoulder cut into 1 1/2" cubes
6 tablespoons grapeseed oil, divided
4 tablespoons olive oil
2 pounds tomatillo
3 poblano peppers
2 cans white hominy, rinsed and drained
2 yellow onions, diced
2 - 2 1/2 cups chicken broth
kosher salt
black pepper
Serve with sliced radishes, sour cream, lime wedges, cilantro, and tortillas.
Time-Saving Tips: The green sauce can be made a day in advance and refrigerated or even frozen for a week.
Let's see what we need.
We're ready to cook.
Peel the paper-like skins off of the tomatillos and rinse them well; slice in half. Cut the peppers in half and remove the seeds. Finally cut each onion in half and each half in fourths. Drizzle the vegetables with four tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Transfer the vegetables to a parchment-lined sheet pan. Broil them until charred.
Transfer the peppers to a Ziploc baggie and seal. Let the peppers rest for 15 minutes; open the bag, and remove the skin.
Place the vegetables in the food processor. Process until very finely chopped but not completely smooth; set aside.
Cut the pork into 1 1/2 inch pieces. Season the meat with 1 1/4 teaspoons of salt and one teaspoon black pepper. Heat four tablespoons of grapeseed oil and add half of the meat and brown on all sides. Once browned transfer the meat to a plate and continue with the rest of the meat. You will have to do this in stages as not to overcrowd the pan. When adding more meat, you might have to add two more tablespoons of grapeseed oil.
Once all of the meat has been browned and transferred to a plate, add the garlic to the pot. Saute until fragrant which will be about a minute. Pour in the green sauce and heat for a few minutes. Add the meat, 2 cups chicken broth and hominy. Bake in a preheated 325-degree oven for 1 1/2 - 2 hours until tender. Adjust seasoning and add a bit more broth if chili is too thick; serve garnished with your favorite toppings.
It's ready! Chili Verde is incredibly delicious. I love it best with a dollop of sour cream, radishes, and lime. And if you're lucky enough to have leftovers, they're great for lunch the next day.
Chili Verde:
4 pounds pork shoulder cut into 1 1/2" cubes
6 tablespoons grapeseed oil, divided
4 tablespoons olive oil
2 pounds tomatillo
3 poblano peppers
2 cans white hominy, rinsed and drained
2 yellow onions, diced
2 - 2 1/2 cups chicken broth
kosher salt
black pepper
Peel the paper-like skins off of the tomatillos and rinse them well; slice in half. Cut the peppers in half and remove the seeds. Finally cut each onion in half and each half in fourths. Drizzle the vegetables with four tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Transfer the vegetables to a parchment-lined sheet pan. Broil them until charred.
Place the vegetables in the food processor. Process until very finely chopped but not completely smooth; set aside.
Cut the pork into 1 1/2 inch pieces. Season the meat with 1 1/4 teaspoons of salt and one teaspoon black pepper. Heat four tablespoons of grapeseed oil and add half of the meat and brown on all sides. Once browned transfer the meat to a plate and continue with the rest of the meat. You will have to do this in stages as not to overcrowd the pan. When adding more meat, you might have to add two more tablespoons of grapeseed oil.
Once all of the meat has been browned and transferred to a plate, add the garlic to the pot. Saute until fragrant which will be about a minute. Pour in the green sauce and heat for a few minutes. Add the meat, 2 cups chicken broth and hominy. Bake in a preheated 325-degree oven for 1 1/2 - 2 hours until tender. Adjust seasoning and add a bit more broth if chili is too thick; serve garnished with your favorite toppings.
Serve with sliced radishes, sour cream, lime wedges, cilantro, and tortillas.
Time-Saving Tips: The green sauce can be made a day in advance and refrigerated or even frozen for a week.