Chili Verde

Cost: $15.00
Time: 30 min. prep 2 hour cook time
Serves: 6-8 people

Grilling the tomatillos, anaheim chiles, jalapeno peppers and onions until charred.

After blending all of the ingredients, I browned the meat and added the chili verde sauce and simmered for 2 hours.

Served the chili verde on top of spanish rice and melted jack cheese over the top and served with tortillas.


Recipe:

4 pounds pork butt, trimmed and cubed into 1-inch pieces
2 yellow onions
4 anaheim chiles
2 jalapenos
4 cloves garlic
1 pound tomatillos
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock plus a little while cooking
2 tbsp ground oregano
2 tbsp cumin
1 tbsp salt plus more at the end, taste for seasoning
1 tbsp ground pepper

Grill your onions, chiles and tomatillos until charred on the outside on a grill or under a broiler. Place the anahiem chiles in a Ziploc bad to sweat for 20 minutes. When the chiles are cooled down, skin and seed the chiles and chop them up and place in a blender. Chop up the onions, jalapenos (seed as well) and tomatillos and place in the blender. Add the rest of your ingredients and blend until desired consistency.

Add pork butt to a dutch oven or heavy skillet over high heat until browned on all sides.

Add the chili verde to the pork and simmer for 2 hours. If the sauce is getting too thick, add some more chicken stock while cooking. Taste for seasonings and add if needed.

You can also prep everything the day before. The next day, brown the meat and place it in a slow cooker on low with the chili verde sauce for 7 hours.

This was very good. Have to say I like the carnitas better.