Chili Verde the Easy Way
Ingredients
- 1 tbsp Olive oil (or any vegetable oil)
- 2 lbs Country pork ribs, shoulder or loin
- 1 Large white onion
- 4 Garlic cloves
- 4-5 Tomatillos
- 4 Poblano chilis
- 3-4 Jalapeños
- 3 tsp Cumin
- 2 tsp Dried oregano
- ½ cup Cilantro, chopped
- 2 cups Chicken broth (can be made with Better Than Bouillon)
Garnish
- Tortilla chips, diced avocado, cilantro
Instructions
- Husk the tomatillos and rinse them will under water. They will have a "stickiness" to them when the husks are removed which can easily be rinsed off with water.
- Chop the onion, chilis, jalapeños, and tomatillos. Mince the garlic.
- In a large pot heat up the oil. Brown the pork, turning to evenly brown each side. Remove to a platter.
- Keeping the grease in the pot, sauté the chopped vegetables until they begin to soften.
- Add the cumin, oregano, and chicken broth. Simmer for 10 minutes. Add the chopped cilantro.
- Now take your emulsifier and gently blend the soup ingredients. You don't want this blended into a purée, just roughly blended with some chunks still visible. This will thicken the soup as well. Adjust the seasonings with more cumin or salt/bouillon.
- Place the browned pork back into the pot. Cover and simmer on low for 40 minutes or until the pork falls from the bone. Using metal tongs, pull out the pork and let rest on a cutting board until it is cool enough to handle.
- Shred the pork and place back into the pot, stirring well to combine the meat into the chili stew. Simmer on low for 5 minutes. Let cool a bit before serving.
- Ladle into serving bowls and garnish with crushed tortilla chips, cilantro, and diced avocado.
Notes
