My family loves Mexican food. Being so close to the border we have many great Mexican restaurants to choose from. However, one dish I feel I make better than almost any restaurant is my Mexican Pork Stew, better known as Chili Verde. It is with some reluctance that I present my Chili Verde recipe.
Verde in Spanish means green. Of course, with the tomatillos and chili peppers it is easy to see where the verde in chili came from. Overall this is a fairly mild dish using peppers under 2,000 on the Scoville scale. However, I will note that the heat level of peppers can vary quite a bit. It can be difficult to find a consistent source for peppers.
Overall this dish is fairly easy to make, but it is also time consuming. It takes at least a half hour to prep and a minimum of one and a half hours to cook. The longer it cooks the better.
The pork is cut into stew size pieces. Usually, I use pork loin or pork tenderloin. However, this dish can also be made with the less expensive pork shoulder. This is a fattier cut of meat so I cut it into larger chunks, knowing that much of the fat will dissolve. Because so much of the flavor comes from the spices I usually pay more for the leaner, healthier cut of meat.
I roast the peppers, but, unlike many recipes, I do not roast the tomatillos. Also I do not blend the peppers or tomatillos. Instead I cut them into small enough chunks that they pretty much dissolve in the stew. Any large pieces in the pot I just mash with a spoon.
I always serve corn tortillas with Chili Verde. My family likes to use the tortillas to make Chili Verde tacos. I prefer to eat this dish more as a stew and use the tortillas for dipping. Either way most everyone agrees this is one of my premier dishes that everyone enjoys.
Pork Chili Verde
This is my recipe for the Traditional Mexican Pork Stew
- 8 Anaheim, New Mexico or Poblano pepper
- 2.5 pounds pork loin or pork shoulder cut into stew size pieces
- 1 tbsp canola oil
- 1 tsp black pepper
- 1 tsp Goya Adobo
- 1 onion diced
- 4 cloves garlic minced
- 48 ounces chicken stock
- 1 tsp cumin
- 1 tsp thyme
- 1 tbsp kosher salt
- 12 tomatillos cut into 8 pieces each
Set oven to broil. Broil peppers for 8 minutes. Flip and broil for another 3 minutes. Put in bowl, cover and with foil to cool. Set oven to 400.
Cut pork in stew size pieces. If using pork shoulder cut into larger chunks. Season pork with black pepper and Goya Adobo. Brown pork in canola oil in oven proof pot. Add onion and garlic and cook for another 3 minutes.
Add chicken stock, cumin, thyme, salt and tomatillos. Cook in oven for half an hour.
Peel chilis, remove top and seeds and chop into ½ inch square slices. Add to pot and cook in oven for at least 1.5 hours. The longer the better.
Serve with corn tortillas.