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Tuesday, January 01, 2013

Get in my belly | Pork Chili Verde

This recipe is so easy and SO good. We serve it over cheddar cheese grits (grits from this recipe), use it in burritos, enchiladas, serve it over brown rice. We're not real picky.

I got this recipe from my mom ... I'm not sure where she got it from.


4 lbs pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 anaheim chiles
2 jalapeno chiles
4 T garlic, chopped
1 lb tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 t ground oregano
3 t ground cumin
1 t salt (or more to taste)
1 T ground black pepper

Lightly grill the anaheims, jalapenos and the tomatillos on open flame until lightly charred.  Remove from heat and place the anaheims and the tomatillos in separate Ziploc bags to sweat for 20 minutes.  After 20 minutes, peal the char from the anaheims, split and remove the seeds and pith...roughly chop...rough chop the jalapenos...


In medium dutch oven, heat the oil, add the onion, peppers and garlic.  Saute until translucent.  Do not brown.  Remove and set mixture aside.


Add pork butt to dutch oven and cook over high heat until browned on all sides.  Or you can slice the pork butt into 1 inch pork steaks, grill those on the BBQ and then cut into 1 inch cubes and finish browning in the dutch oven. (I usually do the BBQ method.)


Add the onion-pepper mixture and tomatillos to the pork.  Mix thoroughly and then deglaze with white wine and vinegar.  Let reduce for 5 minutes then add chicken stock, oregano, cumin, salt, and pepper.



Let simmer for 1-2 hours or until pork is fork tender.

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