Alex Cone's Chili Verde

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork loin - cut into 1/4 inch cubes
6		Yellow onions - chopped coarsely (large)
4		Green chili peppers - mild coarsely chopped
2		Jalapeno peppers - chopped finely
2		Habanero peppers - chopped finely
6		Garlic cloves - chopped coarsely
1 lb	454g / 16oz	Fresh tomatillos - chopped coarsely
1 can		Beer - (dark Mexican is good)
2 cups	474ml	Chicken broth
12 oz	340g	Medium or hot green salsa with tomatillos
12 oz	340g	Canned chopped green chiles - (mild)
1 tablespoon	15ml	Chili powder
3 tablespoons	45ml	Cumin
2 tablespoons	30ml	Chopped fresh cilantro
		Salt and pepper to taste
2 tablespoons	30ml	Coarse ground corn meal

Recipe Instructions

Cut up the pork.  Chop the onions.  Chop the peppers and combine in a bowl.  Chop the garlic.  Chop the tomatillos.  Take a large chili pot or Dutch oven (about 12 quarts) with a tightly fitting lid.  Cover the bottom of the pan with oil and heat until hot.  Add pork, 2/3 rds of the onions, peppers, chili powder and the cumin.

Cook on high, stirring frequently, until the meat is browned and the onions are clear. Scrape the bottom of the pan to make sure nothing sticks and burns.

Take a large roasting or lasagna pan and cover bottom with remaining onions. Using a slotted spoon, transfer the meat and vegetables from the chili pot to the pan.

Place the pan under the broiler and roast until the edges of the meat and onions are crispy. Watch carefully and turn frequently so nothing burns.  Drain the oil from the chili pot, leaving any leftover bits from the browning process.

Add beer, stock, tomatillos, salsa, canned chiles, cilantro and the broiled ingredients. Add fresh ground pepper and salt to taste.  Take a potato masher (or any flat bottomed implement) and mash the ingredients until the pork cubes come apart.

Simmer covered for 2-3 hours. Stir from time to time, making sure nothing sticks to the bottom of the pot.  After the chili has simmered for a while, thicken by adding the corn meal, stirring until well mixed.

Taste before serving. If the chili is too hot, add sugar or fruit juice. If the chili needs extra heat, add crushed dried chili peppers (chipotle peppers are best).  Serve with rice or tortillas!

Source:
Alex Cone

Rating

Average rating:

8 (1 votes)

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