December 17, 2013 Pork Chili Verde

DSC_4267a
We left the warmth and sunshine of a much needed vacation visiting dear friends in south Florida to return to the frigid temperatures and snow of Bucks County. It’s hard to believe that we are experiencing our third snowfall and winter is still about a week away. Cold temperatures call for warming dishes so chili is always a good choice. I wanted to try something a little different and watching television with mom gave me my inspiration. Guy Fieri, of Food Network and Diners, Drive-Ins and Dives was preparing a pork chili with tomatillos. I froze quite a few bags of tomatillos from our fall harvest and wanted to see what they would add to the flavor of a warm bowl of chili.
Pork shoulder is the meat of choice in this recipe. It is a well marbled cut that benefits from slow cooking and because of it’s higher fat content is less likely to dry out.  Be sure to cook the pork in a single layer and don’t crowd the pan which will yield nicely browned cubes of meat. A crowded pan will result in steamed, not browned pork. Don’t be tempted to turn the pieces too quickly, if they stick, they are not ready to turn yet.A combination of fresh and dried chiles adds to the depth of flavor in the finished dish.
I used both fresh and dried poblano peppers . Fresh poblano peppers are very dark green in color and bring flavor more than overwhelming heat to the dish. Ancho chile is the dried version of the poblano. The heat of the ancho is mild to medium with a sweet smoky flavor reminiscent of raisins or figs. Fresh jalapeno peppers brings just enough heat to the dish. Since every pepper can be a little different, It’s wise to taste just a little bit of your fresh chili peppers before adding them to the dish. It’s always easier to add heat than try to tone it down.
Roasting tomatillos gives the chili a little smokiness along with citrusy kick.  The chili is thickened with masa harina, a dry powder made from corn and used to make corn tortillas. I made this a day before serving it, giving time for the flavors to blend. Leftovers? It would be a delicious filling for a pork taco.
DSC_4258a
Pork Chili Verde
Ingredients
  • 2 dried ancho peppers, stems removed
  • 2 tablespoons canola oil
  • 1 large sweet onion, diced
  • 1 fresh poblano pepper, seeded and diced
  • 1 jalapeno, seeded and minced
  • 3 garlic cloves, minced
  • 1 pounds tomatillos, husks removed
  • 2 1/2 pounds boneless pork butt, trimmed of fat and cut into 1-inch cubes
  • ½ cup white wine
  • 2 tablespoons white vinegar
  • 1 quart low-sodium chicken stock
  • 1 tablespoons dried oregano (I used Mexican oregano)
  • 1 tablespoons ground cumin
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • scant 1/4 cup masa harina
  • 1 lime, juiced
  • Freshly chopped cilantro,
  • For garnish: crispy tortilla strips, shredded cheese, chopped scallions, sour cream
Directions
  1. Begin by rehydrating the ancho chilis. Place them in a bowl with ¾ cup warm water and let sit for 20 minutes.
  2. Place the tomatillos on a sheet tray and place under broiler for 7-8 minutes until lightly charred all over. Set aside to cool, then roughly chop them up.
  3. Tear up the hydrated Ancho peppers into small pieces and reserve the water they were rehydrated in.
  4. In a large Dutch oven, heat the oil, add the onion, ancho, poblano and jalapeno peppers, and garlic. Sauté until translucent but not brown. Remove from pan and set mixture aside.
  5. Season the pork with salt and pepper. Add to Dutch oven and cook over high heat until browned on all sides, about 8 minutes. Add the onion-pepper mixture back to the pan with the pork. Mix thoroughly, then deglaze with the wine and vinegar. Cook the mixture for 5 minutes to reduce, then add the chicken stock, 2 cups water, oregano, cumin, bay leaf, tomatillos, torn ancho, 2 cups water and soaking water.  Season with salt and pepper. Bring to a boil, then lower the heat to a simmer.
  6. Place a lid on the Dutch oven and simmer for 30 minutes. Whisk in the masa harina, which will thicken the chile. Simmer for 30 minutes more, or until sauce is thickened and pork is tender.
  7.  Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips, shredded cheese, and chopped scallions.

DSC_4261a

Published by

admin

I love to cook, garden, entertain and celebrate holidays with family and friends in Bucks County Pa. I was an off-premise caterer for over 20 years with events ranging from ten to four hundred guests.