Chili Verde
Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic. Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper..
Chili Verde may be served with any number of toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are broken saltine crackers, corn chips, cornbread or rolled-up corn or flour tortillas, though I often just serve it as-is alongside of pot of Frijoles charros.
Related articles
- Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde (sevimel.blogspot.com)
- Recipe for Chili Verde (simplyrecipes.com)
Cynthia McLean said,
February 26, 2012 at 1:17 am
Recipe please! Sounds like something I would love.
P.S. Tried the roasted cauliflower and it was superb. Thanks.
raquel@eRecipe.com said,
February 26, 2012 at 6:55 am
I forgot the words I will use to describe this dish, because I got busy looking for the recipe. I am a huge fan of spicy foods … Oh.. now I remember… yummy and delicious looking dish =)
Ren said,
February 26, 2012 at 1:46 pm
Thank you, Cynthia and Raquel!
For a delicious, easy-to-follow recipe, I’d really recommend trying this one http://simplyrecipes.com/recipes/chile_verde/ (my personal preference is to use leaf lard over olive oil, and Mexican oregano over the dried stuff from the grocery store).
Jenn @LeftoverQueen said,
February 28, 2012 at 11:47 am
It has been far too long since I had chili verde! Reminds me of time I spent in the SW.
Ren said,
March 8, 2012 at 2:22 pm
I don’t know why I don’t think to make it more often. It’s easy. And delicious.