Last night I made a version of my chili verde, I say version because how I make it really depends on what I have on hand. Last night I didn’t use any tomatillos, which I know is customary, but hey, that’s how I roll. Rather, I used some of the Hatch chiles I had in the freezer, and it worked great. This is one of those recipes I change up quite often and every time it works.
For the Recipe:
Canola oil for browning the pork, about 2 tbsp.
1 pork picnic roast, bone in (mine was about 5 lbs, which was the average size at the store), cut into chunks (save the bone)
salt and pepper for seasoning the pork
4 c. chicken stock (some will be used to make the “green chile sauce” in the blender
1 bunch cilantro, trim the ends of the stalk (cut just enough to get rid of the bad parts, you want the stalks) and reserve 1/4 of the bunch for serving
6 hatch chiles, roasted and peeled (you could easily sub another chile of your choice)
6 garlic cloves
2 tbsp. coriander powder
1 1/2 tbsp. cumin powder
2 onion, one chopped the other quartered (this will go into a blender so if you need to cut smaller to accommodate do so)
1 red pepper, quartered
2 tsp. dried thyme
1 tsp. dried oregano 2 tsp. smoked paprika
1 tbsp. garlic powder (not garlic salt)
salt and pepper to taste
Monterey cheese, grated, optional
green onions, optional avocado, optional
In a large fry pan heat oil to brown the meat (if you do not have a pan big enough for all of it at once do this in batches). Once the oil has heated add the pork and brown on all sides. While you are browning the meat, if you are a multi-tasker, you can make the green chile part… in a blender add the cilantro (minus the 1/4 for serving), Hatch chiles, garlic, coriander powder, cumin powder, the quartered onion, red pepper, thyme, oregano, paprika, and enough chicken stock to get your blender to mix this all together (I used about a cup). Blend until everything is nicely pureed, of course you can leave it a little more chunky if you so choose. Set this aside while you finish browning your meat. Once the meat has all been browned add the chicken stock to the pan to deglaze and get all the brown goodness off the bottom of the pan. Next turn the heat down to medium, add the bone from the roast and about half of your green chile mixture, I don’t add it all at once so I can control the heat level of the end product. Depending on which chiles you use will make the heat level vary (be sure to do a little taste test so you know). My Hatch chiles were nice and spicy so mine had a good kick to it. Add the garlic powder and let cook for about 20 minutes then give it a taste. This is when you want to add in the rest (or part, depending on taste) of your green chile mix as well as salt and pepper and any of the other spices you might want more of, to taste. Let cook for another 1 1/2 hours so it cooks down and the meat gets a nice green chile taste. I served this on a tortilla, topped with Monterey cheese, cilantro, green onion and avocado.