Chili Verde

105 mins
Serves 5
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Directions

  1. 1Cut 5 lbs of pork shoulder into 1-2 inch cubes.
  2. 2Cut 5 lbs of pork shoulder into 1-2 inch cubes.
  3. 3Cut 5 lbs of pork shoulder into 1-2 inch cubes.
  4. 4Boil the pork cubes in 12 cups of water with 10 garlics, half an onion, salt and pepper for 45 minutes on high heat.
  5. 5Boil the pork cubes in 12 cups of water with 10 garlics, half an onion, salt and pepper for 45 minutes on high heat.
  6. 6Boil the pork cubes in 12 cups of water with 10 garlics, half an onion, salt and pepper for 45 minutes on high heat.
  7. 7Remove the cooked pork from the broth, reserving the broth.
  8. 8Remove the cooked pork from the broth, reserving the broth.
  9. 9Remove the cooked pork from the broth, reserving the broth.
  10. 10Sear the pork cubes in oil on high heat until browned.
  11. 11Sear the pork cubes in oil on high heat until browned.
  12. 12Sear the pork cubes in oil on high heat until browned.
  13. 13In a separate pot, cook 15 tomatillos, 4 jalapenos, half an onion, and 8 garlic cloves in oil over high heat for a few minutes.
  14. 14In a separate pot, cook 15 tomatillos, 4 jalapenos, half an onion, and 8 garlic cloves in oil over high heat for a few minutes.
  15. 15In a separate pot, cook 15 tomatillos, 4 jalapenos, half an onion, and 8 garlic cloves in oil over high heat for a few minutes.
  16. 16Add reserved meat broth to the tomatillo mixture. Ensure that the tomatillos remain mostly above the waterline.
  17. 17Add reserved meat broth to the tomatillo mixture. Ensure that the tomatillos remain mostly above the waterline.
  18. 18Add reserved meat broth to the tomatillo mixture. Ensure that the tomatillos remain mostly above the waterline.
  19. 19Blend the tomatillo mixture until smooth.
  20. 20Blend the tomatillo mixture until smooth.
  21. 21Blend the tomatillo mixture until smooth.
  22. 22Strain the blended sauce to remove any solids, then pour the strained sauce over the seared pork.
  23. 23Strain the blended sauce to remove any solids, then pour the strained sauce over the seared pork.
  24. 24Strain the blended sauce to remove any solids, then pour the strained sauce over the seared pork.
  25. 25Simmer the chili verde with pork on low heat for 30-60 minutes until the desired consistency is achieved.
  26. 26Simmer the chili verde with pork on low heat for 30-60 minutes until the desired consistency is achieved.
  27. 27Simmer the chili verde with pork on low heat for 30-60 minutes until the desired consistency is achieved.
  28. 28Prepare rice and pinto beans, then mash the beans.
  29. 29Prepare rice and pinto beans, then mash the beans.
  30. 30Prepare rice and pinto beans, then mash the beans.
  31. 31Serve the chili verde with rice, mashed pinto beans, and a fried egg. Garnish with cilantro and queso fresco.
  32. 32Serve the chili verde with rice, mashed pinto beans, and a fried egg. Garnish with cilantro and queso fresco.
  33. 33Serve the chili verde with rice, mashed pinto beans, and a fried egg. Garnish with cilantro and queso fresco.
  34. 34Alternatively, assemble a wet burrito with the chili verde, rice, beans, and desired toppings.
  35. 35Alternatively, assemble a wet burrito with the chili verde, rice, beans, and desired toppings.
  36. 36Alternatively, assemble a wet burrito with the chili verde, rice, beans, and desired toppings.

Ingredients

  • 5 lbs pork shoulder
  • 5 lbs pork shoulder
  • 5 lbs pork shoulder
  • 12 cups water
  • 12 cups water
  • 12 cups water
  • 10 garlic
  • 10 garlic
  • 10 garlic
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 15 tomatillos
  • 15 tomatillos
  • 15 tomatillos
  • 4 jalapeno
  • 4 jalapeno
  • 4 jalapeno
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 8 garlic
  • 8 garlic
  • 8 garlic
  • 1 cup meat broth
  • 1 cup meat broth
  • 1 cup meat broth
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 cup pinto beans
  • 1 cup pinto beans
  • 1 cup pinto beans
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 0.5 cup queso fresco
  • 0.5 cup queso fresco
  • 0.5 cup queso fresco
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 2 flour tortillas
  • 2 flour tortillas
  • 2 flour tortillas

Equipment

knifecutting boardlarge potstrainerelectric griddleimmersion blender