Pork Chili Verde
Pork Chili Verde Recipe - Authentic Mexican flavors made easy in your own kitchen. It gets eaten up so fast! | www.lakesidetable.com
Ingredients
- 2 pounds pork loin browned and cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion
- 4 cloves garlic
- 2 pound fresh tomatillos washed with husks removed
- 1 cup chicken broth
- 1 tablespoon cumin
- 1/2 cup cilantro chopped
- 2 limes
Equipment
- large skillet or soup pot with lid
- cuisine art or blender
- cookie sheet
- knife and cutting board
- measuring cups and spoons
- tongs
Instructions
Roasted Salsa Verde
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Use 1 tablespoon olive oil and rub the washed and husked tomatillos. Place them on a cookie sheet. Put them on the top rack and bake at 425º F until they have browned and most have burst. Approximately 5-10 minutes.
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While tomatillos are in the oven, peel the onion paper off your onion and give it a rough chop. Place it in the cuisine art or blender with the cumin, salt, pepper, 1/2 cup of cilantro and garlic.
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When the tomatillos are done let them cool slightly. Then put them in the blender and blitz on high until smooth. Set aside.
Chili Verde
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Cut pork into 2 inch cubes and season with salt and pepper.
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Heat the 1-2 tablespoons olive oil and butter in the large skillet or soup pot. Brown the pork well*. Drain off any fat.
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Add the roasted salsa verde you've set aside and the chicken broth to the pork. Simmer for 30 minutes to 2 hours.** Add more chicken broth as needed to achieve desired texture.
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Right before serving juice 1 of the limes over everything. Cut the other lime in wedges to serve with the chili. Sprinkle with chopped cilantro.
Recipe Notes
*I like to brown the tenderloins first, then cube them and then brown them again. This is an extra step and it's not necessary. I do it only because I think it's easier to hold and cut the tenderloin after it's been browned. And I don't like to cut into a raw pork loin. I'm weird. ?
**If you can let your chili verde simmer for 2 or 3 hours on a very low simmer, then do that. The pork just falls apart and it's divine! The longer you simmer it, the more tender it gets.
Meal #1: Serve with tortillas, rice, cheese and a few wedges of lime!
Meal #2: Serve over a bed of rice with a cucumber avocado lime salad.
Meal #3: Enjoy as a soup with extra sauce! If it's too thick add a little chicken broth until you like the consistency.