Celebrate Cinco de Mayo with this Chili Verde!

Chili Verde


1 1/2 lb tomatillos, husked

4 lb. pork butt or shoulder, trimmed of fat and cut into 2 inch cubes

2 tsp. salt

1 tsp freshly ground pepper

all-purpose flour for dusting

1/4 cup vegetable oil

3 yellow onions, cut into 1 inch squares

2 fresh Anaheim or poblano chili peppers, stemmed, seeded, and cut into 1 inch squares

2 fresh jalapeno chili peppers, stemmed, seeded and finely chopped

2 green bell peppers, seeded, deribbed and cut into 1 inch squares

3 cloves garlic cloves ,finely minced

1 tablespoon dried oregano crumbled

2 teaspoons ground cumin

2 tablespoons coriander seeds, crushed and soaked in water to cover for 15 minutes, then drained

2 bay leaves

1/4 cup coarsely chopped fresh cilantro

4 cups chicken stock

Preheat broiler. Place the tomatillos in a shallow pan and place in the broiler about 2 inches from the heat source. Roast, turning occasionally, until charred on all sides, 5-8 minutes. Remove from the broiler and when cool enough to handle, core and chop the tomatillos . Set aside.

Sprinkle the pork on all sides with salt and black pepper. Spread some of the flour on a plate and dust the pork with the flour to coat evenly, tapping off any excess. In a heavy- bottomed frying pan over medium-high heat, warm the vegetable oil. Working in small batches, add the pork cubes and brown well on all sides, 3-5 minutes. Using a slotted spoon, transfer the pork to a large soup pt.

Discard any fat remaining in the frying pan and place pan over medium heat. Add the onions and saute, stirring occasionally, until soft, about 5 minutes. Add all of the chilies and bell peppers and saute until fragrant, 3-4 minutes. Add the garlic and saute for 1-2 minutes longer.

Transfer the sauteed onions and peppers to the soup pot. Add the chopped tomatillos, oregano, cumin, coriander seeds, bay leaves, cilantro and chicken stock and bring to boil. Reduce the heat to low simmer gently, uncovered, until pork is tender when pierced with a fork, 2-3 hours.

Taste and adjust seasonings.

Serves 6-8

Optional: Quartered red potatoes may be added  to the stew when tomatillos are added , if desired.

Chili Verde Pizza on Roasted Garlic Crust

Chili Verde Pizza on Roasted Garlic Crust


Bread Machine Roasted Garlic  Crust:

2 cups beer

6 cups flour

2 tsp. salt

4 tablespoons olive oil

2 tablespoons sugar

1 head roasted garlic, pulp squeezed out

4 tsp. instant yeast

Place the beer, roasted garlic, and salt in the bread machine first followed by the flour then sugar and yeast. Set on dough function. Bake at 450 degrees for 15 minutes when topped with chili verde.

Chili Verde Sauce:

3/4 lb. pork tender loin

2 Tablespoons olive oil

3/4 lb. tomatillos

1 head roasted garlic, pulp squeezed out

1(4oz. ) can diced green chilies

1 yellow onion, diced

1 poblano, stemmed, seeded, diced

1-2 jalapenos, to taste. Seeded and diced

1 green bell pepper, seeded, julienned

1 1/2 tsp. oregano

1 tsp. cumin

1 tablespoon coriander seeds, crushed and soaked in water for 15 minutes , then drained

Salt and pepper, to taste

8 oz. shredded Queso Fresco

1/4 cup fresh cilantro, chopped

In a oven set at 375 degrees, roast the tomatillos until caramelized. Remove from oven and set aside.

Cut the tender loin in small pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a pot with heavy bottom. Brown the pork in batches until nearly cooked through. Remove from pot and set aside. Add the remaining tablespoon olive oil; stir in the onions and saute until fragrant. Add the roasted tomatillos,roasted garlic, pepper, chilies and spices. Cook over medium heat until fragrant and add back the meat. Simmer until pork is cook through and the flavors have married. Add salt and pepper, to taste.  Remove from heat and allow to cool enough to handle.

Divide the dough into 2 pieces. Roll out each piece. Divide the chili verde mixture between the crusts.  Divide the shredded cheese equally among the two pizzas. Brush the outside edge of the crust with olive oil. Bake in preheated oven for 12-15 minutes preferably on a pizza stone, until crust is golden and cheese is melted. Remove from oven and sprinkle with fresh cilantro.