mains, pork, soups

chili verde


I feel like we've gotten to that place in our relationship where I can really tell you stuff and trust that I won't be judged.  This recipe was born from one of those you've-got-to-be-kidding-me moments.  You know, you see a recipe you want to try, make a list, go to the grocery store, come home, start to cook only to discover that you FORGOT one of the key ingredients.  In this particular case, it was the tomatillos.  BUT, lucky girl that I am, I had some jarred tomatillo salsa on hand.  Yes, jarred. Jarred Jarred JARRED. Not my style, probably not yours either, but there I was, looking at 3lbs of neatly trimmed pork shoulder.  A decision had to be made.  And then, my non-judgmental friends,  I put it all in a crockpot.  YES....jarred and crockpot.  I know I am possibly loosing some major street cred but I am willing to take my chances on this one.

Truth is, I'm in love with this particular tomatillo salsa.  I have re-made the recipe, actually roasting the tomatillos and some jalapeños and then pureeing the mixture, but I have to tell you, I defer to the jarred version for taste and well, honestly, time.  This is a great chili for a crowd and tastes even better the next day.  It packs a ton of clean flavors but not a lot of heat but you can always layer it in to suit your taste.

I like to serve it with some warmed corn tortillas, freshly chopped cilantro, diced avocado, shredded cheddar cheese, sour cream and Sriracha so people can make it their own.

chili verde

2 T olive oil

3 lbs pork shoulder, trimmed and cubed into 1 1/2" pieces

1 large onion, chopped

3 cloves of garlic, chopped

1 1/2 c tomatillo salsa

1 qt chicken broth or just enough to cover the pork

2 jalapeños, seeded and chopped

2 t cumin seeds

1/2 c cilantro, chopped

1 t salt or more** be conservative and taste often

fresh ground pepper

optional garnishes:

cheddar cheese, grated

sour cream

chopped cilantro

diced avocado

corn tortillas

hot sauce

lime wedges

In a large skillet, heat the olive oil and saute pork, onions, garlic, jalapeños, cumin seeds, salt and pepper until meat is colored.

Move the pork mixture to a warm crock pot, add in the salsa, cilantro and cover everything with the broth. Cover and cook on low all day.

If you don't have a crockpot, you can easily make it on the stove-top in a heavy bottomed pan, cover  and cook it on super low, s for 5-6 hours until the pork is fork-tender.