Oh, Chile Verde, how do I love thee? Let me count the ways…
I’ll spare you the ways. I will just say this. I love it. A lot.
I rarely make it, but I’m not sure why. It is such an easy thing to make! I guess, maybe, I just don’t eat pork very often, but when Sprouts had pork roasts on sale last week, I decided it was time. This was affirmed when I looked a the available produce list for my CSA this week. Chilies, tomatillos, onions, garlic…It was like the stars aligned! 😉
Technically, chile verde is made with a mild chili in addition to spicy ones. Chilies like new mexico hatch chilies or poblanos. My CSA didn’t have anything of the sort of the list. I didn’t have any, nor was I deterred by the lack of specific peppers. I just went with it. You can too.
The process is simple, and the results are magnificent. I made a double batch so that I could freeze some…feel free to cut the recipe in half. 🙂
I started with just a few ingredients:
2 chilies of a less spicy variety (I used santa fe)
If you have poblanos or hatch chilies, add four of those as well. 🙂
6 cloves of garlic
3 pounds of tomatillos, husked removed
High-heat oil, such as refined coconut oil or high-oleic sunflower
2 tsp cumin (not pictured, lol)
2 cups of water or broth
2.5-3 lbs boneless pork sirloin roast, cut into 1 inch cubes
**Brown cow yogurt lid on your floor is optional.**
And now, the process:
Puree the onion, or chop fine.
Sautee in the oil.
While onions are cooking, pulse the peppers and garlic in the food processor or blender. You can chop these too, but I prefer not to touch either one. It always results in me screeching in pain because I touched my eyeball or frustrated because I can’t get the garlic smell off of me. 😛
Once they are ready to go, set them aside.
In the oil/onion mix, add the meat. You are not looking to cook the meat at this point, just get things cooking together.
Add the chili/garlic mix. Stir to combine.
While this is cooking (over medium heat) get your tomatillos blended up. 3 pounds of tomatillos was equal to my cuisinart food processor being filled twice.
Once they are good and pureed, dump that into the pot too.
At this point, add your water or broth, cumin, 2 tsp of salt, and stir to combine. Bring to a boil, then drop the heat to med/low, cover, and let simmer for about an hour, stirring occasionally. I’d like to see you use that many commas in such a short paragraph.
I let mine cook down for about 2 hours, stirring about every 10-15 minutes.
It will thicken up quite a bit!
I served it with “upcycled brown rice” (and a wooden spoon.)
Good quality, fresh, nutritious food is not an impossible thing to attain. With proper planning, smart shopping, resourcefulness, and aligned stars, you too can eat like a king. 🙂