Chili Verde

chili verde

When the weather turns a bit chilly and I’m a little under the weather myself, I turn to comfort food, which can mean all sorts of warming stews — in this case Chili Verde.  You can use canned tomatillos and pinto beans, but it really doesn’t cut down on the cooking time and I like making it from scratch.  Once everything is cut up and stirred together in the pot, this recipe needs little attention and can simmer on the stove virtually unattended till dinner time.  It’s just as good reheated the next day.

  • 1 pound dried pinto beans soaked overnight in a generous amount of cold water
  • 1 tbsp canola oil
  • 1 ½ pounds trimmed and boned pork shoulder, cut into 1” cubes
  • 1 onion chopped
  • 4 garlic cloves, peeled and minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano leaves
  • 1 ½ pounds fresh tomatillos, husked, stemmed and chopped
  • 1 green pepper stemmed, seeded and chopped
  • 2 fresh jalapeno peppers, stemmed seeded and chopped
  • 2 bay leaves
  • 6-8 cups chicken broth
  • Chopped cilantro
  • Grated sharp cheese (cotija, cheddar, etc)
  • Prepared salsa
  • Sour cream

 Soak beans overnight the day before you plan to serve the chili.  On the day you plan to serve the meal, heat up the canola oil over high heat in a large stewpot.  When oil is hot add pork and brown well, stirring occasionally.  Add onions, garlic, cumin, oregano, tomatillos, peppers.  Stir occasionally for about five minutes.  Drain soaked beans and add them to the pot along with enough broth to barely cover everything and bay leaves.  Bring mixture to a boil, then turn heat down to low, cover and simmer for  about 2 hours, till beans are soft and pork is falling apart.  Stir occasionally, add more broth if needed.  Mixture should form a thick, chunky stew.  Adjust seasoning before serving.  Serve in bowls topped with cilantro, cheese, salsa and sour cream (or Mexican crema).  Warmed corn tortillas are a nice accompaniment.  Serves 8.

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