Chili Verde

new favorite meal of all time!!

new favorite meal of all time!!

I am a HUGE fan of slow-roasted Sunday suppers.  Early afternoon preparation of this meal brings the greatest evening reward.  Fresh tomatoes, avocado, and cilantro garnishes add bursts of flavor and color to this deliciously porky dish.  Let it simmer on your stovetop for 3+ hours and you’ll have pork that falls apart at slightest touch of a fork.  This recipe is a bit of a cheat because I didn’t make my own salsa.  However, the local Toney’s brand was a pretty darn close second to homemade tomatillo salsa.  Best part of this recipe is it’s even better on day 2.  Warm it for 10 minutes in a 400 degree oven and serve as a taco filler.  This recipe is inspired by Martha Stewart’s Everyday Food March 2013 issue.

Let’s Do This

Trim the fat and silverskin from your pork.  You can ask your butcher to do the big bulk of this if your pork shoulder (or boston butt, same thing) has that huge outside layer of fat.

The Hubs loves to trim the fat!

The Hubs loves to trim the fat!

Once you’ve removed as much of the fat as possible, cut the meat into 1″ sized chunks.

chileverde-3 Place the chunks into a large bowl and season with 3 teaspoons of taco or homemade seasoning.  You can make taco seasoning with the following ingredients you probably already have in your spice rack:

[2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1 teaspoon dried oregano, 2 teaspoons garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper flakes.  Mix well and reserve unused portion for later use!]

better than store-bought and no scary unpronounceable ingredients!

better than store-bought and no scary unpronounceable ingredients!

Mix well until all pork pieces are coated with seasoning.

chileverde-4

sir-mixes-a-lot

Heat the tablespoon of canola oil in your dutch oven on medium.  Once hot, add enough of the pork to cover the bottom and flip once seared golden brown.  You will have to do this in rotations.  It took me three rounds to get all my pork in and out of the pot with a nice sear.

browned meat = happy belly

browned meat = happy belly

Remove the pork from the pan and pour in 1/2 a cup of beer to deglaze the pan.  I used a Corona light and poured until the level was even with the top of the crown on the label.  I may have taken a few sips before I poured it…

aaaah, refreshing!

aaaah, refreshing!

The beer will bubble up, use a spatula to release up the browned bits of pork.  Once the beer settles down, add the onions and sauté until translucent.  Once your onions are translucent, add the seared pork, green salsa, and 1 1/2 cups of chicken broth.  Bring to a boil, then cover and reduce to a low simmer.

Is there anything better than porky flavored, beer soaked onions?  I didn't think so!

Is there anything better than porky flavored, beer soaked onions? I don’t think so!

Simmer for up to 3 hours, then skim any fat from the top.  Remove lid and cook another 10 minutes to let broth slightly thicken.  Taste and add more salt if needed.  If you have tortillas, feel free to warm them and serve on the side for dipping or cut into strips and fry for a nice crunchy topper.  To serve, halve cherry tomatoes and place in bottom of bowl.  Ladle chili verde over top the tomatoes.  Garnish with a lime wedge, avocado slices, and cilantro.  Collect accolades!

yummmmmmmmmmmmmmmmmmmmmmy

yummmmmmmmmmmmmmmmmmmmmmy

Chili Verde

Serves 4-6

Prep time: 45 minutes

Cook time: 3 hours
Print This Recipe!
Ingredients:

  • 4 lbs pork shoulder, trimmed of fat and cut into 1″ pieces
  • 1 medium vidalia onion, thinly sliced
  • 1 container of green tomatillo salsa (I used Toney’s local brand)
  • 1 1/2 cups low-sodium chicken broth
  • 3 teaspoons taco seasoning (got spice?  Make your own!)
  • 1 tablespoon canola oil
  • salt & pepper to taste

Do this:

Trim the fat and silverskin from your pork and cut into 1″ sized chunks.  Ask your butcher to do the big bulk of this if your pork shoulder (or boston butt, same thing) has that huge outside layer of fat.

Place pork chunks into a large bowl and season with 3 teaspoons of taco or homemade seasoning.  Mix well, using your hands.

FYI: You can make homemade taco seasoning with the following ingredients you probably already have in your spice rack:

[2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1 teaspoon dried oregano, 2 teaspoons garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper flakes.  Mix well and reserve unused portion for later use!]

Heat a tablespoon of canola oil in your dutch oven on medium.  Once hot, add enough of the pork to cover the bottom and flip once seared golden brown.  Work in batches so as not to crowd the pan.

Remove the pork from the pan and pour in 1/2 a cup of a light lager beer to deglaze the pan.  I used a Corona light and poured until the level was even with the top of the crown on the label.

The beer will bubble up.  Use a spatula to release the browned bits of pork.  Once the beer settles down, add the onions and sauté until translucent.  Once your onions are translucent, add the seared pork, green salsa, and 1 1/2 cups of chicken broth.  Bring to a boil, then cover and reduce to a low simmer.
Simmer for up to 3 hours, then skim any fat from the top.  Remove lid and cook another 10 minutes to let broth thicken.  Taste and add more salt if needed.  If you have tortillas, warm and serve on the side for dipping or cut into strips and fry for a nice crunchy topper.
To serve, halve cherry tomatoes and place in bottom of bowl.  Ladle chili verde over top the tomatoes.  Garnish with a lime wedge, avocado slices, and cilantro.  Collect accolades!

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