Tuesday, August 2, 2011

Yum! Chili Verde

First, for all you chili verde purists out there, I have no idea how egregious the recipe I'm about to share will be for you.  I also . . . kind of don't care enough to look it up.

Second, Wes loves chili verde--so much so that I am no longer allowed to make it.  Here is how we do it.

  • 3-4 pounds of pork
  • Tomatillos (the big can of whole tomatillos)
  • Salsa Verde (we use two or three of the small cans of the Herdez brand)
  • Large Onion
  • Garlic (one or two cloves . . . but we love garlic so we go crazy)
  • Green Bell Pepper
  • Chopped Jalapenos (to taste)
  • Salt (to taste)
The Action

  • First prep work.  Cube or grind three to four pounds of pork.  We usually buy the big slab o' pork shoulder or butt or something. Chop your onions, garlic and bell pepper.
  • Drizzle a little olive oil (or whatever oil you prefer) in a pan.  We use a big cast iron chicken fryer.  Brown the meat.
  • Once the meat is browned you have two options.
    • One, you can drain the excess fat or leave it alone and continue using the same pan.
    • Or, you can transfer the works to a crockpot.
  • Next, add the remaining ingredients and turn the heat down to simmer.  When adding the tomatillos you might want to drain them first.  They are packed in a lot of juice and they cook down a lot as well.  Not draining them can make the finished product really liquid.  If it is too liquidy for you-try thickening it up with a little flour.
  • Slow cook for as long as you want-we usually cook ours for four to six hours.
  • Enjoy!
I might be betraying my country roots here, but Wes and I find that nothing complements a pot of chili as well as good old fashioned sweet Jiffy cornbread.

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