Not Yet Rated
0 Votes
Rate This Recipe
×

Chili Verde

Prep Time:

10 mins.

Cook Time:

90 mins.

Yield:

4 to 6 servings

Simmer this sauce of tomatillos, peppers and garlic with tasty pork shoulder and serve with chili toppings, use as a filling for burritos and tacos, or ladle it over rice for a delicious entree.

Ingredients

    Verde Sauce
  • 2 pounds tomatillos, husked and rinsed
  • 2 Hatch or Anaheim peppers, seeded, stemmed and
    sliced in half lengthwise
  • 2 large jalapeños, seeded, stemmed and sliced in half lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
    Chili
  • 2 tablespoons olive oil
  • 3 pounds boneless pork shoulder, cut into 1/2-inch pieces
  • 1 Carroll Shelby’s® White Chicken Chili Kit
  • Salt and pepper to taste
  • 1 large onion, chopped (about 2 cups)
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • 1/2 cup chicken broth
  • 1/2 cup chopped cilantro + extra for topping
  • Chopped avocado, for topping
  • Chopped tomato, for topping
  • Tortillas, warmed, for serving
  • 1 lime, cut into wedges, for serving

Directions

  1. Make Verde Sauce: (Can be made a day ahead.) Preheat the broiler. Combine tomatillos, Hatch peppers, jalapeños, olive oil and salt in a bowl and toss well. Transfer to an aluminum foil-lined baking sheet and broil for 15 minutes, or until the skins are blistered and vegetables are soft. When cool enough to handle, remove skins from peppers. Transfer to a blender or food processor and process until smooth. Set aside until ready to use.
  2. Make Chili: Heat a large Dutch oven over medium-high heat and add olive oil.
  3. Season pork with Chili Kit Spice Mix packet and salt and pepper, reserving masa harina packet for later. Sear pork, in batches, for 2 to 3 minutes per side or until golden brown. Transfer to a platter or a bowl and set aside.
  4. Add onions and cook, stirring and scraping up any browned bits, until onions are wilted and tender, about 5 minutes.
  5. Add the jalapeno and bell pepper packet and the cayenne packet from the chili kit, garlic, broth, all but 1/2 cup of verde sauce and the pork to the pot and bring to a simmer. Cover and reduce heat to low and cook for 1 1/2 hours or until pork is tender. Remove from heat and stir in cilantro.
  6. Top with cilantro leaves, avocado and tomato and serve with warm tortillas and lime wedges.

You May Also Like: