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 (6)

RECIPE
COMMENTS & REVIEWS(6)

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

Yucatan Pork Chile

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

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
recipe Chili Verde
Bettina Bartlesville, OK 08-16-2009
Flag

Response regarding pork shoulder
Rated: 5 stars out of 5

From watching the episode it appears the pork shoulder is raw when you dice it. The recipe pretty much confirms this as it... states to cook the chili verde until the pork is tender. I haven't tried it yet--it sounds wonderful--and I'm going to make it very soon.Read more
recipe Chili Verde
Shirley Rialto, CA 08-13-2009
Flag

To Null
Rated: 4 stars out of 5

The pork is cubed before you start browning it. Very good recipe.
recipe Chili Verde
null null, null 07-29-2009
Flag

chile verde
Rated: 4 stars out of 5

this recipe never says what to do with the pork shoulder. how and when do you cook it and when do you cube it?