Pork Chili Verde
Well folks it’s been an incredible two weeks here at GYGO. 2 solid weeks of chili recipes from many different points of view. I hoped you enjoyed it. Ending the chili recipe segment of our celebration of National Chili Month is our own Andy Groneman from the award winning Smoke On Wheels barbecue team with a recipe for Pork Chili Verde. The floor is yours Andy…
I like all kinds of chili, but I am a real sucker for green chilies. I have previously posted a Pozole recipe – and this is another favorite in that vein. This is an adaptation of a Bobby Flay recipe – he uses a dutch oven in a 400 degree oven to cook this dish sans beans. I love the smells working their way through the house, so I do this in a pot on the stove on simmer. Hopefully you will like the result as much as I do.
- 1 red onion, chopped
- 1 Vidalia onion, chopped
- 1 pound tomatillos, husked, rinsed, and halved
- 3 jalapenos, stemmed, seeded and halved
- 6 garlic cloves
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 2 pounds pork tenderloin, cut into 1-inch cubes
- 3 cups chicken stock
- 2 cups vegetable stock
- 1 cup chopped fresh cilantro leaves
- 1 can cannellini beans (great northern is fine too)
- 1 tbsp cumin
- Salt and Pepper to taste
Caramelize onions in the butter in stock pot, Coat tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, turn as needed.
Meanwhile, in a large stock pot, add oil and preheat. Sauté pork until nicely browned. Add the pork back to the pan and cover with stock. Add the roasted vegetables, cover the pan and simmer. Cook until the pork is tender, about 1 1/2 hours. Add beans during last 45 minutes.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
