Chili Verde

Recipe courtesy of Mike and Celeste Lucas, owners, Slim's Last Chance in Seattle, WA.

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Rated 5 stars out of 5
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  • Read 35 Reviews
Total Time:
3 hr 30 min
Prep
30 min
Cook
3 hr 0 min
Yield:
1 gallon
Level:
Intermediate
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Ingredients

  • Olive oil
  • 5 cups diced onion
  • 1/2 cup chopped garlic
  • 1/3 cup chopped serrano peppers
  • 1/3 cup chopped jalapeno peppers
  • 5 pounds cubed pork shoulder
  • 1 quart chicken broth
  • 15 to 20 Anaheim peppers
  • 12 to 15 tomatillos
  • 3 tablespoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1/2 cup corn flour

Directions

Preheat oven to 350 degrees F.

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.

Meanwhile, place the Anaheim peppers on a sheet pan.

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.

Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 35 reviews

  • on April 07, 2013

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    This is excellent and delicious. My husband smoked the pork and I made the sauce and it was outstanding. Planning to make big supply of it and freeze it into portions. The only thing I did differently was that I did not thicken the masa flour with oil. Just used the flour and water, otherwise everything was the same. Would give 10 stars if I could!

    people found this review Helpful.
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  • on February 26, 2013

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    Fantastic Great flavor with a nice kick

    people found this review Helpful.
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  • on February 10, 2013

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    Love This Recipe, I used poblano chiles and jalapeno's. Served over rice with Jack cheese and Avocado. Yummy!

    people found this review Helpful.
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