Chile Verde Recipe Pati Jinich Food

CHILI VERDE

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
• Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
• Meanwhile, place the Anaheim peppers on a sheet pan.
• Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
• Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
• Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
• Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
• In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
• Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

CHILE VERDE GUACAMOLE

Steps:

• Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
• Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
• As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
• Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
• Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.

CHILI VERDE

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.