We love our chili at TBYW—a lot. It is easy to prepare and great to make in a crock pot on a cold day.
Below is a different take on it-Chile Verde.
- 2-lbs. pork shoulder (or boneless chicken breast)
- 1 tbsp. salt
- 2 tsp. pepper
- 2 tsp. cumin
- 8-10 medium/large tomatillos (they are the funny looking green things with skins)
- 2 medium white or yellow onions, peeled and cut in quarters.
- 2 poblano peppers
- 2 jalapeno peppers
- 6 large cloves garlic cloves, peeled
- 1 bunch of cilantro
- Juice of 1 lime
- 2 cups chicken
- 1 tbsp. butter
- 1 tbsp. olive oil
Peel off husks from tomatillos and rinse, cut in half, and place on a baking sheet. Place the onions, peppers, and garlic on the same baking sheet. Place in a broiler for 7 minutes until lightly charred (be careful to not burn the garlic!). Set aside to cool.
Cube the meat into one-inch pieces.
In a large pan, heat up olive oil and butter and gently place the meat into the oil. Season the meat with salt and pepper. Brown on all sides, then add the cumin towards the end. Let the cumin create a coat around the meat. It is important to not add too much meat to the pan at once–if you overcrowd the pan, you will not be able to brown the meat properly.
Transfer the meat to a crock pot*.
Place all peppers, tomatillos, garlic, lime and cilantro in a food processor. Process until smooth and transfer to a crock pot (I took the extra step of pouring some of the sauce into the pan where I cooked the meat; I used the liquid to scrape the bits at the bottom of the pan). Add enough stock to cover the meat; stir all ingredients gently, and set crock pot to cook 4-6 hours (high), or 6-8 hours (low). You can garnish with freshly chopped cilantro and onion and/or sour cream.
*If you don’t have a crock pot or would rather do it on the stove stop–just bring together all ingredients to a boil, then lower to a simmer for about 2 hours.
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