Pork Chili Verde (Green Pork Chili)
Brown the pork shoulder joint on all sides;
Recipe Summary Pork Chili Verde (Green Pork Chili)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Ingredients | Pork Shoulder Recipes Chinese2 tablespoons vegetable oil2 pounds boneless pork shoulder, cut into 2-inch pieces1 yellow onion, diced2 teaspoons kosher salt, or to taste, divided2 teaspoons dried oregano2 teaspoons ground cumin½ teaspoon ground coriander¼ teaspoon cayenne pepper10 fresh tomatillos3 jalapeno chile peppers, seeded1 poblano chile pepper, seeded6 cloves peeled garlic½ cup packed cilantro leaves1 bay leaf2 ½ cups chicken stock, or as needed1 ½ pounds Yukon Gold potatoes, quarteredfreshly ground black pepper¼ cup sour creampickled red onions (optional)1 tablespoon chopped fresh cilantroDirectionsHeat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it's so ultra simple that I'll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you'll be looking at one of the most gorgeous garnishes ever.Info | Pork Shoulder Recipes Chineseprep:
20 mins
cook:
2 hrs 5 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
TAG : Pork Chili Verde (Green Pork Chili)Soups, Stews and Chili Recipes, Chili Recipes, Pork Chili Recipes,
