This pork chili verde was one of the first recipes I ever learned It comes out great even if you dont brown the meat but I think doing so always adds extra flavor so I usually do it
Prep Time
2 hrs 40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side
4 to 5 minutes. Mix
turning pieces over to brown on the other side
4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent
about 4 minutes. Add oregano
cumin
coriander
and cayenne; cook and stir until seasonings are fragrant
about 2 minutes. Reduce the heat to low.
Cut tomatillos into quarters. Place into a blender with chili peppers
garlic
and cilantro. Add chicken stock. Pulse on and off until pieces start to break down
then blend until mixture has liquefied
about 30 seconds.
Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes
remaining 1/2 teaspoon kosher salt
and black pepper. If the mixture has reduced to where potatoes are not immersed
add more broth to cover. Simmer until pork and potatoes are tender
45 minutes to 1 hour.
Garnish individual servings with a dollop of sour cream
some pickled red onions
and cilantro.
Chef's Note
Regarding the pickled red onions on top of my chili
I was going to save this for a video
but they're so simple to make that I'll just tell you right now. Slice some red onions
add a pinch of salt
and cover with red wine vinegar. Let sit overnight in your fridge
and the next day
you'll be looking at one of the most gorgeous garnishes ever.
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