A friend in Facebookland posted a story awhile back about how her Chili Verde became the catalyst for new friendships and experiences. Yes, yes and yes…this is why I spend so much time around food! Here’s my recipe for Chile Verde, but, first, I’ll let her tell the rest of the story…
“You know that feeling???
When you go to a potluck, but you only know a couple people… You put your Chile Verde on the table, find that guy you know and walk over. He gives you a hug and introduces you to his friend, and you smile and make awkward-broken chit-chat until he says, “So, you brought that chile verde?” You discover that you both really like chile verde (and tacos, of course), and you tell each other about your favorite places around town for good food…
Then someone else walks by, they don’t know any of the three of you, but they overheard the chat about the chile verde and wanted to join in the conversation. “OH! You brought that??” Pretty soon, there you are with 10 plus people you’ve never met, and you’re all talking football and restaurants and travel and family, and doing ASAP IMMEDIATE friend requests on Facebook, and “Hey! Have you been to that brewery?? We should go sometime!” And you’re having the time of your life!
… And it all started because you brought something of yourself to the table to share with anyone and everyone! And you leave that party feeling good, feeling fulfilled, feeling like this world is full of beautiful people that raise your spirit and comfort your soul! And there were no expectations or contingencies, just people who really didn’t have to look too hard at all to find some common thread to bind them… Just the will and want to feel comfortable, the will and want to feel connected, the desire to be happy.
Bring your best to the table…
Feed each other’s souls…”
- Olive oil
- 5 cups diced sweet onions
- 2 heads chopped garlic
- 3 serrano peppers chopped
- 2 large jalapeno peppers chopped
- 5 pounds pork shoulder, trimmed of excess fat, cubed into 1½ - 2" pieces
- 1 quart chicken broth or stock
- 20 Anaheim or Hatch peppers
- 10 tomatillos
- 3 tablespoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- ¼ cup fresh cilantro chopped
- 1 teaspoon ground coriander
- 2 teaspoons salt
- ½ cup corn flour (masa)
- Preheat oven to 350 degrees F.
- Heat a saute pan medium heat, cover the bottom with olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft without browning. Remove from heat and set aside.
- Cover the bottom of a dutch oven or heavy pot with olive oil and brown pork shoulder over medium heat.
- Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Place the Anaheim or Hatch peppers on a large sheet pan or baking rack.
- Peel the husk from the tomatillos, coat with olive oil and place on another sheet pan or baking rack.
- Place the tomatillos and peppers in the oven and roast 15-20 minutes until the tomatillos are soft.
- Remove the tomatillos from the oven and set the oven to broil.
- Place the peppers on an upper rack to char them, removing, turning and replacing them under the broiler until the skin is charred all over.
- Remove the peppers from the oven and place in a plastic bag to let them steam for 5-10 minutes.
- After steaming, peel the plasticky outer skin from the peppers.
- Peel and seed peppers and puree them with the tomatillos in a blender food processor.
- Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, cilantro, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix ½ cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for 1½ - 2 hours on low heat until pork is tender. Then stir in masa roux and simmer for 15 more minutes.
- If you have it on hand, serve with pickled onions and a sprinkling of cotija cheese (fresh grated parmesan or romano would work as well). Enjoy and Cheers, my friends!