Latin American/ Main Dishes/ Soup and Salads

Chili Verde

Chili Verde

As I sit here typing it is raining my back yard but not in my front yard. I see blue sky to the south of me and darker than dark clouds to the north. Ahh yes, the lovely, crazy time that is February in Seattle. Is it going to rain today? Is it going to snow? Will I see sunshine? Probably all three, but really who knows. All I know is that my feet are still cold and I have to wear a jacket when I go outside. That is why dishes like this chili verde that warm the tummy are still making their way onto my weekly menus.

Unlike the chili that most of us are used to, chili verde doesn’t use tomato sauce, or tomatoes. Instead, it calls for tomatillos which give it the lovely green color. And while many people may associate them with tomatoes, or think they are simply green tomatoes that is not actually the case. Tomatillos have husks on them and are best when used when they are green. Flavor wise, unlike tomatoes, with their touch of sweetness, tomatillos are a lot more tart. You will be able to find them in the produce section of your local grocery store usually next to the tomatoes.

Chili Verde

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 pound tomatillos, husks removed
  • 5 cloves garlic
  • 3 pounds pork shoulder, trimmed of excess fat, cut into 1 to 2 inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1 1/2 teaspoon ground cumin
  • 4 cups of chicken broth
  • 1/2 cup chopped cilantro
  • 1 jalapeno, diced (optional)
  • 1 (8oz) can of diced green chilies

Instructions

1

Preheat oven to 325 degrees. Place tomatillos and garlic on a baking sheet and roast for 30 minutes.

2

While the tomatillos are roasting, toss the pork with the salt in pepper. Heat olive oil over medium heat and brown pork in batches.

3

Reserve 1 tablespoon of pan juices. Stir in onion and cumin. Cook 2 minutes. Return pork to the pot. Pour in chicken broth.

4

After the tomatillos have roasted, place the tomatillos, peeled garlic and cilantro into blender (or use an immersion blender) and blend until smooth. Pour mixture into the soup. Add in diced jalapeno and green chilies. Cook uncovered for 1 1/2 hours. Stirring occasionally. Adjust seasoning with salt and pepper if needed.

5

Serve as is or with rice and beans.

Notes

Enjoy!

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  • I have never used tomatillos before. It sounds like you remove the husks before roasting. Is that correct? Your Chili Verde looks delicious!

  • I love verde anything, so I’m sure I’d love this. I’ve never used tomatillos before. Can’t wait to try this recipe out!

  • Thanks guys! Kath- yes, you remove the husks first as that allows you to rinse the tomatillos.

  • This looks great! Printed it out and thinking I may make it this week!

  • It’s been colder here lately….this would be perfect for one of those nights!! Looks delicious, Des!

  • chris

    Mmm! Just finished a nice big bowl. It was the perfect meal to warm up from the little bit of snow we got here in NY. You really need to get your own show on the food network! :)

  • Thank you Chris! I’m glad you liked it! I’ll think about the food network thing ;-)

  • Diana

    this looks great, John and I are trying to eat healthier now… this looks like it fits the bill. I am trying this tonight… or tomorrow! :-)

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