Rebecca’s Chili Verde Recipe
4 lb. boneless pork loin (slice into ¾ inch slabs)
8 – 7oz. cans of green diced chili (mild) or 10 roasted, peeled and diced Anaheim peppers
2 small white onions – diced
1 bunch of celery – diced (use heart and two stocks)
1 whole head of garlic cloves – minced or pressed
½ tsp. ground cumin
½ tsp. ground oregano
2 tablespoons dried cilantro
1 jalapeño (optional for a hotter spice)
2 roasted and peeled green bell peppers
8 roasted, peeled and pureed tomatillos (optional)
1 cup dry white wine or white cooking wine
1 – 26 oz. chicken stock
2 tsp. granulated chicken bouillon (Knorr brand is my favorite)
Rue ( ¼ cup melted butter and 1/3 cup flour whisked together)
Olive oil as needed for browning pork
Directions:
4 lb. boneless pork loin (slice into ¾ inch slabs)
8 – 7oz. cans of green diced chili (mild) or 10 roasted, peeled and diced Anaheim peppers
2 small white onions – diced
1 bunch of celery – diced (use heart and two stocks)
1 whole head of garlic cloves – minced or pressed
½ tsp. ground cumin
½ tsp. ground oregano
2 tablespoons dried cilantro
1 jalapeño (optional for a hotter spice)
2 roasted and peeled green bell peppers
8 roasted, peeled and pureed tomatillos (optional)
1 cup dry white wine or white cooking wine
1 – 26 oz. chicken stock
2 tsp. granulated chicken bouillon (Knorr brand is my favorite)
Rue ( ¼ cup melted butter and 1/3 cup flour whisked together)
Olive oil as needed for browning pork
Directions:
In a large skillet pour in 4 tablespoons of olive oil
Place skillet on burner – high heat
Dust pork slabs with garlic salt and pepper and place in pan to sear both sides.
Remove pork slabs from heat and put on plate to cool
Keep grizzle in pan
Turn heat down to medium
Add onions and garlic to skillet (stir until golden brown)
Add chopped bell peppers, celery, cumin, oregano & white wine to skillet
Continue cooking until most of wine evaporates
Add Chicken stock and granulated chicken bouillon
Dice pork slabs into ¾ inch cubes and add to skillet
Add two cups of water
Bring to a boil – continuously stirring
Place skillet on burner – high heat
Dust pork slabs with garlic salt and pepper and place in pan to sear both sides.
Remove pork slabs from heat and put on plate to cool
Keep grizzle in pan
Turn heat down to medium
Add onions and garlic to skillet (stir until golden brown)
Add chopped bell peppers, celery, cumin, oregano & white wine to skillet
Continue cooking until most of wine evaporates
Add Chicken stock and granulated chicken bouillon
Dice pork slabs into ¾ inch cubes and add to skillet
Add two cups of water
Bring to a boil – continuously stirring
Add Rue (the flour from the rue will help tenderize the pork but you don’t want to over thicken at this point or the sauce will scorch. You can thicken more before you serve.)
Reduce heat to low, cover with lid – stir occasionally.
Cook for at least 4-6 hours or until pork cubes are tender to the bite – (overcooking will shred the pork) Sometimes I cook the chili overnight on low temperature for a really tender pork.
Add more rue for a thicker sauce before serving
No comments:
Post a Comment