Chili Verde

Let me tell you about Chili Verde, my friends! This tantalizing dish is a burst of Mexican flavor, marrying tender pork with a spicy, tangy green sauce. Perfect for a family gatherings or to spice up your usual weeknight dinner. I assure you, this is one dish you would not want to miss. The beauty of Chili Verde is in its simplicity, with flavors that come together in an exquisite symphony, creating joy in every bite.

Now, enough about my love for Chili Verde, let’s get down to business and create this beauty from scratch! But hey, hang tight, cause once you’ve prepared this, you���re gonna wish you did it sooner.

• Prep Time: 30 minutes
• Cook time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 4-6
• Yield: 6 cups

All set? Let���s move on and get to the heart of the matter, the recipe itself!

Ingredients & Equipment You’ll Need

• 2 pounds of pork shoulder, cubed
• 1 tablespoon vegetable oil
• 2 onions, diced
• 500 grams of tomatillos, husked and chopped
• 4 cloves garlic, minced
• 1 cup cilantro, finely chopped
• 2 jalapenos, seeded and chopped
• 2 cups chicken broth
• Salt and pepper to taste

You’ll also need a stockpot and a blender for this recipe. Now, the magic happens with the tomatillos. These little green beauties bring in that tangy kick and the bright green color that Chili Verde is known for. If tomatillos are not readily available, you can substitute them with green tomatoes and a squeeze of lime juice.

How To Make Chili Verde

1. Heat the oil in a large pot over medium heat. Season the pork with salt and pepper and brown it in the pot.
2. Add onions, garlic and jalapenos to the pot. Stir until the onions are translucent.
3. Add the tomatillos, cilantro, and chicken broth. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 2 hours or until the pork is tender and the flavors are well combined.
5. Blend a portion of the soup until it’s smooth and mix it back into the pot. This will create a richer, thicker soup.

Tips For The Best Results

• Allow the pork to marinate in the green sauce for a few hours before cooking to intensify the flavors.
• Add a teaspoon lime zest for that extra citrus punch.

Storage Tips

• Store any leftovers in a sealed container in the refrigerator for up to 4 days.
• You can also freeze Chili Verde for up to 3 months. Make sure to thaw overnight in the fridge before reheating.

Frequently Asked Questions

Q: Can I substitute the pork with chicken?

A: Yes, chicken can be used as an alternative. However, the cooking time may need to be adjusted.

Q: Can this dish be made vegetarian?

A: Absolutely! Substitute the pork with green veggies like bell peppers and zucchini, and use vegetable broth instead of chicken.

Q: Can this dish be made in a slow cooker?

A: Yes! Just adjust your cooking time accordingly. Typically, a slow cooker takes about 4-6 hours on high or 8-10 hours on low to get the pork nice and tender.

Q: What can I serve with Chili Verde?

A: A side of rice or tortillas would complement this dish really well.

Q: Can I make this recipe spicier?

A: Sure! Feel free to add more jalapenos or include serrano peppers.

Nutritional Facts of Chili Verde

• Calories: 340
• Protein: 33g
• Fat: 20g
• Sodium: 450mg
• Carbohydrates: 8g

In closing, my verdict on Chili Verde is an emphatic two thumb ups! If you want to make it a full meal, serve this dazzling dish atop fluffy rice, or make it party hearty by scooping up with buttery naan or some crispy taco shells. Buen Provecho, folks!