Pork chili verde
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Chili is good when the weather is cold, when there’s snow on the ground and you want to feel cosy and comforted. In the summer months, when you want the heat and spice, but without the heaviness, this pork chili verde is a perfect fix.
This version takes a long time to make, but most of that time is waiting, so it isn’t arduous but requires a little planning. I cook and prepare the meat the day before, which allows time for the meat juices and fat to separate as it sits in the fridge overnight.
The green tomatillo salsa I use for this chili is bright and fiery, however spice levels can be adjusted to taste. If you’re wanting less heat, I would substitute the poblano chilis with green bell peppers and lessen the amount of jalapenos.
This dish can be served over rice, as a filling for tacos or simply on a fork.
Pork chili verde
Pork chili verde
Servings: 8
Ingredients
4 lb pork shoulder
1 tbs salt
For the chili sauce
5 tomatillos
5 jalapeno chilies
2 poblano chilies
1 large onion, cut into wedges
1 tbs vegetable oil for grilling
1 tbs minced garlic
Juice of two limes
2 cups pork stock*
1 bunch of cilantro, chopped - set some aside for garnish
*I used the juices remaining from cooking the pork shoulder, but you could substitute chicken or vegetable stock, or simply add water.
Instructions
Salt the pork shoulder liberally with salt, and cook in slow cooker on low for eight hours.
When the pork is cooked, shred the meat, drain the liquid and reserve in fridge overnight.
Preheat BBQ on high.
Coat tomatillos, jalapenos, poblanos and onions with oil and place on BBQ, turning frequently.
When the vegetables are charred, remove from BBQ and place in a large pot or dutch oven.
As the pork stock chills overnight, any fat in the liquid will rise to the top and solidify, which makes for easy removal before using, if preferred.
Add the pork stock, garlic and lime juice, and simmer for 20 minutes, or until the vegetables are tender.
Blend until relatively smooth - no need for precision here - with a immersion blender, food mill, or tool of your choice.
Add shredded pork, chopped cilantro and season with salt and pepper to taste.
