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New Mexico Pork Chili Verde
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New Mexico Pork Chili Verde
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 2 hours
Prep Time:
 40 minutes
Cook Method:
 broiled/stove top
Cook Temp:
 varies
Directions:
.................................................................................
A savory sauce made from cilantro, green
chilies, and tomatillos gives this versatile
dish a nice green hue. Tomatillos look like
small green tomatoes and usually come
with a papery husk attached. Serve with a
green salad and fresh corn bread. Recipe
may be frozen and halved.

1. Preheat broiler. With a sharp knife, make
a small X on base of each tomatillo. Spread
tomatillos and unpeeled garlic cloves on
a baking sheet lined with foil, and place
them about 6 inches under broiler. Broil
until tomatillos are blistered in several
spots, about 5 minutes (X in skin should
help keep tomatillos from bursting loudly
in broiler, but don’t worry if they do). Turn
tomatillos and garlic cloves over and broil
until other side of tomatillos blister and
they’re soft to the touch, 3 to 4 minutes
longer. Remove baking sheet from oven
and let cool.
2. When tomatillos and garlic are cool
enough to handle, peel garlic. Place
tomatillos, garlic, cilantro, and chilies in
a blender or food processor. Pulse until
ingredients are blended and finely minced,
the texture of applesauce. Set aside.
3. Heat olive oil in a large stockpot over
medium-high heat. Season pork cubes
with salt and pepper and add cubes to pot.
Sauté pork until cubes are browned on all
sides, then use a slotted spoon to transfer
them to a bowl; set aside. Don’t overcrowd
pork — you may need to cook it in two
batches, about 5 to 6 minutes per batch.
4. If needed, pour off all but 1 Tbsp. of
fat left in pot. Add onions, reduce heat to
medium-low, and cook, stirring frequently,
until onions are soft and translucent, about
8 minutes. Add bell pepper and jalapeños
and cook for about 5 minutes more, stirring
frequently.
5. Return pork to pot, sprinkle with cumin
and oregano, and cook, stirring constantly,
for 2 minutes. Add tomatillo mixture to
pot along with chicken broth and stir to
combine. Bring mixture to a boil over
medium-high heat. Reduce heat to low
and simmer, uncovered, until pork is very
tender, about 2 hours.
6. Serve chili in deep bowls. If desired,
serve lime wedges and warmed flour
tortillas or corn bread on side plates and
chopped cilantro and sour cream in side
bowls.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1 1/2 lb Tomatillo, husked
4 ea Garlic cloves
1 cup Fresh cilantro leaves, chopped
4 1/2 oz Green chilies, chopped
2 Tbs Olive oil
3 1/2 lb Pork loin cubes for stew
1 tsp Salt
1 tsp Black pepper, freshly ground
2 ea yellow onions, chopped
1 ea Large green bell pepper, seeded, chopped
2 ea Jalapeno pepper, seeded, minced
1 Tbs Ground cumin
2 tsp Dried oregano
2 cup Canned chicken broth, low sod


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