If you like your southwestern chili with a kick you will love the fresh peppers and tomatillos served with this amazing Chili Verde with smoked pork. Add some delicious Mexican spices to make a flavorful hot green chili any southwesterner will love.
What Is Chili Verde
According to dictionary.com, “Chili Verde (chil-ee vair-dee) is a stew of beef or pork that is flavored with hot green peppers.” The word Verde actually means green, so its basically green chile. It is commonly made with beef, pork, or both, but can also be made with chicken. This recipe originated from this food network post. However, there are a few things I decided needed to be different about this recipe. First, I knew that if I was going to use pork shoulder for this recipe, that it needed to be smoked, second, I wanted to see a few more spices in this mix so I added a bit more to it than the recipe called for, mainly bit of celery salt and some fresh cilantro to top it off when serving. Lastly, this recipe called for roasting the chile peppers in the oven, I decided to char them out on the grill and then steam for about 20 minutes.
What Chiles Are Best In Chili Verde
Typically authentic New Mexican Chile Verde is made with hatch chiles. Hatch chiles grow in a specific region of southwestern New Mexico called the Hatch Valley. However, since I live in the pacific northwest, hatch chiles are pretty hard to find, unless you want them canned or order them online. This recipe originally called for Anaheim chiles which seemed like a good choice since Hatch and Anaheim chilies are very similar. If however, you want your Chili Verde authentic, you can find Hatch chiles online pretty easily.
How To Roast Chile Peppers
There is more than one way to roast chiles. Chiles are commonly roasted in the oven at about 425 on the top rack for about 20 minutes. However, there is a faction that thinks that the chiles should be charred on the stove or on a grill add more flavor. To char the chiles, just place them on the burner for a minute or two until the chile starts to blacken. One the grill, preheat the grill on high, cook the peppers on each side until they are chared. Regardless of the method you use, after charring them, place them in a ziplock bag for about 20 to 30 minutes. This loosens the skin on the pepper and makes them much easier to peel.
Chili Verde With Pork
You can use any meat you like to make Chili Verde, but for this recipe, I decided to make chili Verde with smoked pork. You should choose a cut that of meat that can be slow cooked. Pork shoulder, beef chuck roast, are often used. Chicken is also delicious with Chili Verde. For this recipe, smoke the pork for four hours to give it a bit of a smokey flavor. Finish cooking everything together either in a large stock pot, Dutch oven, or crockpot for about two hours or until the pork is tender.
Can You Freeze Chili Verde
Yes, chili in general freezes very well. You can make a big pot of this chili and freeze it in smaller portions for snacks or to take to work for lunch, or anytime. I’m sure canning the chili would be easy as well but make sure you use a pressure cooker when you can meat. Steam canners do not adequately stay hot enough to kill any bad bacteria when canning. While I have never tried canning chili, I think its a great option if you want to make a large batch and have it for later in the year. There is nothing better than homemade canned goods and you make yourself. The taste is just so much better than anything in a metal can from the store.
How To Thicken Chili Verde
The most common way to thicken chili Verde is to use a roux with corn flour. Masa flour is typically what I use. This recipe calls for a cup of roux which makes it a nice thick stew. The original recipe called for making the roo in oil, I would have none of that, I use butter. Butter is better for two main reasons, one, it adds more flavor, and two, it can also tone down the spiciness of this dish. Roux is very easy to make, just mix equal parts of fat, often butter or oil, and flour. Melt the butter over a medium-high heat until the flour is well mixed, about 5 minutes.
How To Make Chili Verde Camping
If you are going to tackle a big recipe like chili Verde with smoked pork, I highly recommend prepping it at home. I would start by roasting and pureeing the peppers at home. Store them in a ziplock bag in the refrigerator or freezer and toss it in the stock pot when you are ready to start cooking. Second, smoke the meat prior to taking camping. Not only should you smoke the meat, but cut it into 1 inch or so chunks and store it in a ziplock as well. It even freezes nicely like this. When you are ready to start making the chili, start by sauteeing the onions in a Dutch oven. Then add the broth and frozen chili puree. Make sure you take the meat out to thaw out ahead of time and add it as well. Add the rest of the spices and let it simmer just as you would the recipe below.
How To Serve Chili Verde
Chili Verde can be served with a nice starchy side dish such as rice, refried beans, or tortillas. I also really think that adding a little Queso Fresco and sour cream to the bowl is absolutely delicious. If you want to cut the spice down, a little the Queso and sour cream are also really great at toning down the hot chilies. Of course, we can not forget about cornbread as a great side, this is traditional and oh so delicious. I also really love hush puppies with chili.
Chili Verde With Smoked Pork
If you like your southwestern chili with a kick you will love the fresh peppers and tomatillos served with this amazing Chili Verde with smoked pork. Try this Chili Verde recipe today for a traditional style green chili everyone will love.
- 5 c diced onion
- 1/2 c chopped garlic
- 1/3 c chopped serrano peppers
- 1/3 c chopped jalapeno peppers
- 5 lbs cubed pork shoulder
- 1 qt chicken broth
- 15 large Anaheim peppers
- 15 large tomatillos
- 3 tbsp garlic powder
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp ground coriander
- 1 tsp cilantro
- 2 tsp salt
- 1 tsp celery salt
- 1 c corn flour
- 1 c butter
Prepare the pork for smoking by either using a rub or you can also brine the pork several hours ahead of when you plan to smoke it. Smoke the pork shoulder for 4 hours at 225 to 250 degrees F.
Remove pork and let cool, cut into about 1-inch cubes and set aside in the refrigerator.
While the pork is in the smoker, remove the leaves from the tomatillos, rinse and dry. Place them on a baking sheet and drizzle olive oil over the tomatillos. Place in the oven at 425 for about 20 minutes or until the tomatillos are soft.
To roast the Anaheim peppers, you can roast them in the oven on the top rack at 425 degrees F. for 20 minutes. When done place the peppers in a ziplock bag and let them steam for at least 20 minutes. this should loosen the skin from the peppers. You can also place the peppers on a hot grill until they are just chared. Char them on all sides. Once done, place them in the ziplock bag and steam for about 20 minutes.
Once the peppers have steamed, remove the outer skin of the pepper. Split the pepper and remove the seeds. Puree Set the tomatillos and peppers aside.
Finely chop the onions, jalapenos and serrano peppers. Place the olive oil in a large frying pan and cook the onions and raw peppers for about 5 to 10 minutes.
Place the onions, meat, pureed tomatillos and Anaheim peppers in a large Dutch oven, stockpot or crockpot. Stir in the chicken broth and spices and simmer for about 2 hours.
While the chili is simmering, place 1 cup of butter in a saucepan, and add the masa flour. In the last 10 minutes of cooking, add the roo and stir in well.
Serve with tortillas, sour cream, queso fresco, cornbread, or rice.