New Mexico Chile Verde (Green Chili)
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields 6-8 Servings
- ¼ cup oil
- 4 pounds pork butt, trimmed and cut into 1 ½ inch cubes
- 2 large onions, peeled and chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon oregano
- 4 cloves garlic, minced
- 2 Anaheim peppers, chopped
- 2 Poblano peppers, chopped
- 1-2 jalapeno peppers, seeded and diced
- 1 pounds peeled and cleaned tomatillos, chopped
- 2 bay leaves
- 1 large bunch of cilantro, chopped
- 3 tablespoons masa (corn flour)
- 4 cups of water or chicken stock
- 1 tablespoon salt, divided
- Lime Wedges for garnish
- Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
- Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
- Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
- Take 2 forks and break the pork up even more. Salt and Pepper to taste.