Pork Chili Verde
Servings 10 people
Equipment
- large pot with lid
- Medium mixing bowl
- chef knife
- cutting board
- blender for chile verde asada sauce
- ladle for stirring, and serving
Ingredients
Ingredients
- ⅓ cup vegetable oil
- 3 lbs pork shoulder, bone-in cut into cubes Boneless pork shoulder is a fine substitute
- 2 tbsp southwest seasoning (See recipe on this blog)
- 3 clove garlic, minced
- ½ whole white onion, minced
- 1 whole jalapeno or serrano chili stemmed, deseeded, and chopped You can leave the seeds in if you want it really spicy
- ½ whole red bell pepper, diced
- 1 cup
c hili Verde Asada sauce, prepared (See the Chile Verde Asada Sauce recipe on this blog) - 8 oz Hatch fire-roasted mild chili (optional, they are usually offered in mild, medium, and hot)
- 2 quarts of chicken stock
- ½ cup cilantro, fresh chopped with stems
Garnish
- ¼ cup Oaxaca cheese (garnish)
- 2 tbsp Mexican crema or sour cream (garnish)
- ⅓ whole avocado peeled, cored, and diced (garnish)
Instructions
- Start by preparing the pork meat and cut into cubes, reserving the bone if applicable.
- Season the cubed pork generously with southwest seasoning and toss to coat.
- Mince the garlic, chop the onion, jalapeno, and red bell pepper, and reserve.
- Heat a heavy pot or large pan with oil and bring up to temperature over medium-high heat.
- While cooking in batches (in my case, 3 or 4 batches), sear the seasoned meat and bone (bone is optional). Next, turn over the pork cubes after the cooked side is seared. Follow this by continuing to cook the opposite side of the meat. Once the meat has been browned, add the chicken stock and stir to get the fond at the bottom of the pot/pan. Top with the diced garlic, onion, jalapeno, and red bell pepper, and bring to a low boil. Reduce the heat to medium-low and cover with a tight-fitting lid. Cook for approximately 2 hours or until the pork is fork-tender.
- Add the fresh chili Verde sauce, extra cilantro, and fire-roasted Hatch chilies (optional). Stir to incorporate.
Serving
- Serve Pork Chili Verde in a bowl along with sides of finely minced onion mixed with chopped cilantro, wedges of lime, diced avocado, shredded Oaxaca (Monterey Jack) cheese, sour cream, and fried corn chips or warm tortillas. Ice-cold Dos Equis or Pacifico complements perfectly.