Chili Verde

Name: Chili Verde (Elevated)
Total time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 2.5 pounds Iberico pork shoulder-cut into 1.5-inch cubes; 4 tbsp Lime juice-freshly squeezed; 2 tbsp Orange juice-freshly squeezed; 2 tsp Cumin-ground; 2 tsp Chili powder-Pasilla chili powder; 1 tsp Smoked paprika; 1 tsp Oregano-dried Mexican oregano; 1/2 tsp Garlic powder; 1 tsp Salt-Kosher salt; 1/2 tsp Black pepper-freshly ground; 2 pounds Tomatillos-husked and rinsed; 4 Serrano peppers-stemmed and seeded (adjust to taste); 1 Yellow onion-roughly chopped; 6 cloves Garlic-minced; 1/2 cup Cilantro-chopped; 2 cups Chicken stock-homemade; 2 tbsp Olive oil-extra virgin; 1 tbsp Apple cider vinegar

⏱3h

👥6

🔥600 cal

Hard

🍽️Mexican

A sophisticated chili verde featuring Iberico pork, roasted tomatillos, and a complex sauce. This recipe utilizes advanced techniques for a truly exceptional flavor.

2.5 pounds Iberico pork shoulder-cut into 1.5-inch cubes

4 tbsp Lime juice-freshly squeezed

2 tbsp Orange juice-freshly squeezed

2 tsp Cumin-ground

2 tsp Chili powder-Pasilla chili powder

See all 18 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥600 cal

Hard

🍽️Mexican

A sophisticated chili verde featuring Iberico pork, roasted tomatillos, and a complex sauce. This recipe utilizes advanced techniques for a truly exceptional flavor.

#Mexican #Pork #Gourmet #Slow Cooked

Instructions

In a bowl, combine all Marinade ingredients. Add Pork and toss to coat. Marinate for at least 4 hours, or up to overnight in the refrigerator.
Preheat oven to 400°F (200°C). Toss Tomatillos and Serrano peppers with 1 tbsp Olive oil. Roast for 20-25 minutes, or until slightly charred and softened.
Heat remaining Olive oil in a skillet over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Transfer the roasted Tomatillos and Serrano peppers to a blender along with Onion, Garlic, Cilantro, Chicken stock, and Apple cider vinegar. Blend until very smooth.
In a large Dutch oven or heavy pot, sear the marinated Pork over medium-high heat. Work in batches to avoid overcrowding. Remove Pork and set aside.
Pour the Sauce over the seared Pork. Bring to a simmer, reduce heat to low, cover, and cook for 3-4 hours, or until Pork is incredibly tender.
Serve hot with rice, beans, and your favorite toppings. Garnish with extra cilantro and a drizzle of crema.

Ingredients

2.5 pounds 1.1 kg Iberico pork shoulder-cut into 1.5-inch cubes
4 tbsp 60 mL Lime juice-freshly squeezed
2 tbsp 30 mL Orange juice-freshly squeezed
2 tsp 10 mL Cumin-ground
2 tsp 10 mL Chili powder-Pasilla chili powder
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Oregano-dried Mexican oregano
1/2 tsp 2.5 mL Garlic powder
1 tsp 5 mL Salt-Kosher salt
1/2 tsp 2.5 mL Black pepper-freshly ground
2 pounds 900 g Tomatillos-husked and rinsed
4 4 Serrano peppers-stemmed and seeded (adjust to taste)
1 1 Yellow onion-roughly chopped
6 cloves 6 cloves Garlic-minced
1/2 cup 120 mL Cilantro-chopped
2 cups 480 mL Chicken stock-homemade
2 tbsp 30 mL Olive oil-extra virgin
1 tbsp 15 mL Apple cider vinegar

Equipment

Large bowl
Baking sheet
Blender
Skillet
Dutch oven or heavy pot

Instructions

In a bowl, combine all Marinade ingredients. Add Pork and toss to coat. Marinate for at least 4 hours, or up to overnight in the refrigerator.
Preheat oven to 400°F (200°C). Toss Tomatillos and Serrano peppers with 1 tbsp Olive oil. Roast for 20-25 minutes, or until slightly charred and softened.
Heat remaining Olive oil in a skillet over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Transfer the roasted Tomatillos and Serrano peppers to a blender along with Onion, Garlic, Cilantro, Chicken stock, and Apple cider vinegar. Blend until very smooth.
In a large Dutch oven or heavy pot, sear the marinated Pork over medium-high heat. Work in batches to avoid overcrowding. Remove Pork and set aside.
Pour the Sauce over the seared Pork. Bring to a simmer, reduce heat to low, cover, and cook for 3-4 hours, or until Pork is incredibly tender.
Serve hot with rice, beans, and your favorite toppings. Garnish with extra cilantro and a drizzle of crema.

Nutrition per serving

Calories 600

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Chili Verde

Chili Verde

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