Chili Verde - New Mexico Style

Recipe Ingredients

10 lbs	4540g / 160oz	Cubed pork roast
4		Onions - chopped
8		Garlic - chopped
10		Jalapeno peppers
20		Tomatillos
1/2 cup	118ml	White vinegar
1/4 cup	4g / 0.1oz	Cilantro chopped - to taste
1 tablespoon	15ml	Sugar
1		Salsa verde - mild
1/2 cup	118ml	Rose's lime juice
1		Beer
1/2 cup	118ml	White wine
		Salt and pepper
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Crushed red pepper

Recipe Instructions

First slice open the jalapeno peppers and remove all seeds, then dice up small. While handling the peppers be sure not to touch your face or eyes, and be sure you wash your hands thoroughly after you are done. Trust me, I know what happens if you don't. Put tomatillos in a blender and puree. You can also add some extra peppers to the pure if you are going for hot.

In a large pot or Dutch oven, and over medium heat, pour puree d tomatillos, beer, white wine, salsa Verde, sugar, Cilantro, white vinegar, salt, pepper, cumin, and crushed red pepper. Be sure to stir thoroughly before putting in each Ingredient.

While that is cooking brown pork with the onions, jalapenos, and garlic and then add to the pot. Bring Verde to a slow boil, then turn heat down to simmer and cook for at least 5 hours minim, stirring occasionally. You can simmer longer if you like, but do not skimp on the cooking time. Good luck, and happy eating

One of my most favorite Mexican dishes is Chili Verde. After some trial and error I think I have come up with a fairly decent recipe, and the best part of it is that, with some exceptions, it is all from scratch. If you follow this recipe you should be able to feed a party of about ten, and still have some left for a midnight snack. I do highly recommend getting all the ingredients the day before, and on the day you cook it start early.

Source:
Clark Quinn

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