This Chile Verde was the sleeper hit of the vacation. When most people think of chili, they think beans. They also think tomatoes. This chili has neither and was absolutely fantastic. It uses fresh roasted anaheim chiles and tomatillos, both new ingredients for me.
verde ingredients ready to go
Slow cooked with the pork, P and I both found this dish to be a revelation. Anaheim chiles vary in their spiciness, so adjust the amount accordingly. I also tempered the heat with sour cream (again, my favorite condiment), but the braver diners among us were able to go without. This dish can easily feed a crowd, so have some friends over and get cooking!
Anaheim's roasting on the grill
courtesy of SFT
3-4 lbs boston butt, trimmed and cubed
corriander, salt, pepper
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
3 large cloves garlic, minced
6 anahiem chiles, roasted, peeled and diced
1.5 lbs tomatillos (12-15) diced
4 c chicken broth
1 bay leaf
1 tbs cumin
heaping tsp fresh oregano
roll pork cubes in corriander, salt and pepper. brown over med-high heat in olive oil add mirepoix, garlic and soften. Add chiles and tomatillos. stir, adding bay and cumin. add broth and simmer on low for 2-3 hours. 5 minutes before serving, add oregano. serve over brown rice and top with cilantro.