Chili Verde

Chili Verde Recipe | Traditional Mexican Cuisine | Santa Cruz Recipe

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Chili Verde is a delicious and flavorful Mexican dish made with tender chunks of pork simmered in a tangy green chili sauce. This dish is perfect for those who love a little bit of heat and a lot of flavor in their meals.

History

Chili Verde, also known as green chili, has its origins in Mexican cuisine. It is believed to have been created in the state of New Mexico, where green chilis are a staple ingredient in many dishes. The dish has since become popular throughout the United States and is enjoyed by many for its bold and spicy flavors.

Ingredients

2 lb (907 g) boneless pork butt (shoulder), cubed and coated with flour seasoned with black pepper
2 tbsp bacon drippings or vegetable oil
3 cup chopped onions
3 cloves garlic, minced
1 tbsp oregano
2 tbsp ground cumin
2 tsp salt
6 x 4 oz (113 g) cans diced green chilis, drained
3 x 14.5 oz (411 g) cans chicken broth
1 tsp hot pepper sauce, or to taste

How to prepare

Heat the fat in a Dutch oven over medium-high heat. Add the pork cubes and brown them evenly on all sides.
Add the onions and garlic to the pan. Cook and stir until the onions are tender, about 10 minutes.
Stir in the remaining ingredients and bring everything to a boil.
Lower the heat to a simmer, cover, and simmer until the pork is very tender and the liquid is slightly thickened.
Serve immediately over hot cooked rice, if desired.
Garnish with fresh cilantro sprigs.

Variations

Substitute pork with chicken or beef for a different flavor profile.
Add diced tomatoes, bell peppers, or corn for extra texture and color.

Cooking Tips & Tricks

For extra flavor, roast the green chilis before adding them to the dish.

- To make the pork extra tender, marinate it in a mixture of lime juice, garlic, and spices before cooking.

- Adjust the amount of hot pepper sauce to suit your taste preferences.

Serving Suggestions

Serve Chili Verde with warm tortillas, rice, or beans for a complete and satisfying meal.

- Top with sour cream, avocado slices, or shredded cheese for added richness.

Cooking Techniques

Simmering the pork in the green chili sauce allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

Use canned green chilis if fresh ones are not available.

- Substitute chicken broth with vegetable broth for a vegetarian version of the dish.

Make Ahead Tips

Chili Verde can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Chili Verde in a colorful bowl garnished with fresh cilantro and a lime wedge for a pop of color.

Pairing Recommendations

Pair Chili Verde with a light and refreshing salad or a side of Mexican rice for a well-rounded meal.

Storage and Reheating Instructions

Store leftover Chili Verde in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 6%

- Iron: 15%

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This dish is a good source of protein and vitamins, while being relatively low in carbohydrates and fats.

Summary

Chili Verde is a delicious and satisfying dish that is perfect for those who love bold flavors and a little bit of heat. With tender chunks of pork simmered in a tangy green chili sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Chili Verde. It was a cool autumn day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, the aroma of onions, garlic, and roasted peppers filled the air, and I knew I was in for a treat.

Maria greeted me with a warm smile and a hug, and she wasted no time in getting me involved in the cooking process. She handed me a knife and a cutting board and instructed me to chop up some tomatillos and jalapenos. As I chopped away, Maria told me the story behind this recipe.

She explained that Chili Verde, also known as green chili, originated in New Mexico and is a staple in Mexican cuisine. It typically consists of slow-cooked pork simmered in a sauce made from green chilies, tomatillos, and various spices. Maria had learned this recipe from her own grandmother, who had passed it down through generations.

As we continued to cook together, Maria shared her secrets for making the perfect Chili Verde. She emphasized the importance of roasting the peppers and tomatillos to enhance their flavor, as well as using plenty of cumin and oregano for a rich, aromatic sauce. She also taught me the technique of searing the pork before adding it to the sauce, which helps to lock in the juices and create a tender, flavorful dish.

After hours of simmering on the stove, the Chili Verde was finally ready. Maria ladled it into bowls and topped it with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime. I took my first bite and was instantly transported to a place of comfort and warmth. The flavors of the roasted peppers, tangy tomatillos, and tender pork melded together in perfect harmony, creating a dish that was both hearty and satisfying.

From that day on, Chili Verde became a regular fixture in my own kitchen. I would make it for family gatherings, potlucks, and even just for myself on a quiet evening at home. Each time I cooked it, I would think back to that day in Maria's kitchen and remember the joy of discovering this delicious recipe.

Over the years, I have made a few tweaks to the original recipe, adding my own touch with extra spices or different types of meat. But no matter how I prepare it, the essence of Chili Verde remains the same - a comforting, flavorful dish that brings people together and warms the soul.

As I sit here now, reflecting on all the memories and meals shared over a bowl of Chili Verde, I am grateful for the gift of cooking that Maria passed down to me. It is a tradition that I will continue to cherish and share with others for years to come. And every time I take a bite of this beloved dish, I am reminded of the joy of discovery and the power of a good recipe to bring people closer together.