Chilli Verde (chili verde or green chili) is a moderately to extremely spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chillies. Tomatoes are rarely used. The spiciness of the chili is adjusted with poblano, jalapeño, serrano, and occasionally habanero peppers. Chili verde is a common filling for the Mission Burrito.
- 1.8 kg pork shoulder, trimmed of fat and cut into 5 cm cubes
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- flour for dredging
- ¼ cup vegetable oil
- 3 onions
- 2 green capsicums (bell peppers), cut into 3 cm square pieces
- 2 Anaheim or Poblano chillies, cut into 3 cm square pieces
- 2 -3 fresh jalapeño chillies, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 600 g tomatillos, roasted, peeled and chopped
- ¾ tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
- 2 bay leaves
- 1 bunch fresh coriander (cilantro) leaves, cleaned and chopped
- 1 litre chicken stock
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chillies and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the sauteed vegetables, chopped tomatillos, dried herbs and coriander to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
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