Roasted Chilies, Onions, Garlic, Spices, and Pork Shoulder! All cooked down together for hours to create a beautiful blend of flavors that make up New Mexico Style Chili Verde, or Green Chili. Its easy to make, and oh so very delicious!
New Mexico Style Chili Verde
4 pounds Pork Shoulder, cubed in 2 inch pieces
3 medium onions, sliced
1 head garlic, peeled and rough chop
1 bunch cilantro, rough chop
5-6 sprigs fresh oregano, or 1 Tbsp dry
1 Tbsp whole Cumin
1 Tbsp whole Coriander
3 Bay leaves
3 Anaheim or Hatch Chilies
3 Poblano Chilies
1 Jalapeño (if yo want more heat)
4 cups Chicken Stock
salt and pepper
Roast your chilies over an open flame on your gas stove, or grill. Or you can do them under the broiler, turning them to make sure they get charred bald all the way around. Transfer to a bowl and cover in plastic wrap. Let steam for 20-30 minces, then peel and remove seeds and pith, chop.
Heat a heavy bottomed pan like a Dutch oven, over medium high heat, and adda splash of oil. Season your pork well with salt and pepper, then working in batches, brown the pork on all sides. Transfer to a plate, and continue to brown all the pork.
In a dry saute pan, toast the coriander and cumin till just fragrant, grind to a powder in a coffee grinder or mortar and pestle.
Once all the pork has been browned, add your onions, garlic, and bay leaves to the pan. Saute for 5 minutes till the onion have just started to soften. Add the oregano, cilantro, and dry spices to the pan, and saute for 2 minutes. Add the roasted and chopped chilies (and jalapeño if using), stir to incorporate.
Add the pork and all juices back to the pan, add with the chicken stock and cover teh pan with a lid. Transfer to a 250 degree oven and cook for 3 hours.
Remove the pan from teh oven, and using two forks, shred the pork.
Serve with fresh cilantro on top, and cornbread on the side!
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17 авг 2020
