Chili Verde

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

Show: Diners, Drive-ins and DivesEpisode: A Burger, A Bowl and a Slice

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
3 hr 0 min
Level:
Intermediate
Yield:
1 gallon

Times:

Prep: 30 min
Inactive Prep: --
Cook: 3 hr 0 min
Total:: 3 hr 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Shredded Pork Taquitos with Roasted Tomatillo Salsa and Corn and Goat Cheese Queso

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Chili Verde
Malinda Roseville, CA 01-30-2010
Flag

Excellent balance of flavors
Rated: 5 stars out of 5

This is the first time I've made chili verde from scratch. I was a surprised how much garlic it called for and was sure there... was a misprint. However, the garlic blended nicely with the other ingredients and did not overpower at all. The only thing I did differently is combine the masa with water instead of olive oil. Next time, I will probably only use 1/4 cup of masa since it seems to tame down the peppers a bit too much.Read more
recipe Chili Verde
Cara San Anselmo, CA 01-17-2010
Flag

"Crowd Pleaser for All Ages"
Rated: 5 stars out of 5

I made this chili for our Christmas Eve dinner and there were no leftovers! It was such a hit, we made it again in January. ... It tastes especially good if you prepare it the night before serving. The recipe calls for roasting the peppers in the oven; it is easier to roast on the barbeque. I was also confused by the listed ingredient "mexican oregano". I called my local restaurant who informed me they cook with oregano found in the US and there really is no difference. The recipe seemed like it called for an outrageous amount of peppers and tomatillos and I was concerned it would be too spicy but it wasn't and I used as many peppers as the recipe called for. The second time I made it, I used 7 pounds of pork instead of 5 and I still had lots and lots of sauce. The chili was so good, I plan on making it part of our Christmas Eve dinner tradition. Cara from Marin County, CaliforniaRead more
recipe Chili Verde
Mike Discovery Bay, CA 12-12-2009
Flag

Off-The Hook
Rated: 5 stars out of 5

Great chili!!!
recipe Chili Verde
Tim Forest, VA 11-06-2009
Flag

Muy Bueno!
Rated: 5 stars out of 5

We had a mexican restaurant near us years ago, and this recipe comes the closest to it. I changed the recipe (because I... always do), I eliminated most of the oil, I reduced the onion to 3 1/2 cups. I also changed the many anahiem peppers to add in Plabano, and serrano to the Jalapeno, and anahiem peppers. This added a richer base to the verde. OH! The recipe called for sauteing the peppers and onions together. I always roasted my peppers, so I did it again. I didn't like the burnt black pieces of the roasted peppers in the verde. SO, next time I'll roast. Regardless, we had nothing left after our mexican family night. The relatives devoured it all, which is a compliment because the other side of the families maiden name is, Garcia.Read more
recipe Chili Verde
Tina Palmyra, WI 10-29-2009
Flag

won chili cookoff with this recipe
Rated: 5 stars out of 5

I am from Seattle but now live in Wisconsin so, when I saw this episode, I FB'ed a friend to tell them they needed to go and... try it. My friend reported back that the place had a great vibe and the Chili Verde rocked! Fast forward 6 months and my church did a chili cook-off. I wanted to try to recreate Slim's and was shocked to find that there was actually a recipe posted. We made it, and added some Cholula hot sauce to it. Everyone RAVED and we won the cook-off (one guy was even a professional executive chef).Read more
recipe Chili Verde
Kaara Ferndale, WA 08-17-2009
Flag

Tried It!
Rated: 4 stars out of 5

I saw the episode and being from Bellingham, WA, I had to go down to Seattle and actually try the chili- it's delicious! You... must get it with "the works" and with the jalapeno mac n cheese which is placed underneath the chili. It was nice to try something a little different. And it obviously doesn't have any beans, which although I love beans, it was good to see something so flavorful without beans... if you are ever in the area you must go and try their chili! I was actually on a roadtrip on my way through and stopped by again on our way back home to try the all-meat Texas style, but it was on a Sunday and they we're closed- can't wait to go back and try the other!Read more