In the thick of winter, there's nothing more comforting than a delicious and spiced stew. We’ve all probably had chili before, but what about a chili verde? Made with a base of tomatillos, jalapenos, poblanos, garlic, and cilantro, this slowly cooks to make your house smell absolutely delicious!
For those of us up in the chilly Northeastern United States, nothing sounds better than a trip south to Mexico, which is where this dish takes inspiration. The foundation of Mexican cuisine is woven from a rich history that dates back thousands of years. At its core lies a mosaic of culinary traditions cultivated by civilizations such as the Aztecs, Mayans, and Toltecs.
Fundamental to this cuisine is the ingenious use of staple ingredients like chili peppers, tomatoes, corn, beans, and cacao, which were not only dietary pillars but also held cultural and symbolic significance in rituals and daily life. The reverence for nature and its offerings is evident in the way these civilizations utilized and honored local produce, shaping the essence of Mexican gastronomy.
European Spanish colonization in the 16th century brought about a significant transformation in Mexican cuisine, introducing ingredients like rice, wheat, dairy (CHEESE), and meats, which merged seamlessly with the existing indigenous culinary practices. This fusion gave rise to a complex and diverse array of dishes, exemplifying the blending of indigenous and European flavors and techniques. This formed the basis of what is recognized as authentic Mexican food, characterized by its layered flavors and diverse regional variations.
The evolution of Mexican cuisine continued to be influenced by various cultural and historical factors, including trade, immigration, and the blending of different regional styles. Today, Mexican cuisine stands as a UNESCO-recognized intangible cultural heritage, celebrated worldwide for its depth of flavors, colorful presentation, and the artistry behind each dish. Its foundation remains deeply rooted in the reverence for tradition, a homage to the past that continues to evolve and inspire culinary creativity around the globe.
This dish taps into the artistry by utilizing a variety of peppers and spices and hearty pork shoulder for a rich flavorful stew. The foundation of the recipe is sliced tomatillos that are blended with jalapeno pepper poblano peppers, garlic cloves, and cilantro stems. Chicken broth is added to help everything blend together.
Pork shoulder is cubed and seared in a hot Dutch oven or soup pot for some color and caramelization. This is usually done in batches to prevent overcrowding in the pan and simmering versus browning. Pork shoulder is a tougher cut of pork, but when braised in flavorful liquids, it gets incredibly flavorful and tender.
Once the pork has some good color on it, you’ll add aromatic ingredients like chopped onion, dried oregano, cumin, coriander, cayenne, and bay leaf. Cook until the spices are fragrant and the onion is translucent. Add the blended tomatillo mixture along with some salt to help season everything along. Bring to a boil before reducing heat to a low simmer and cook for about 1 hour to let everything braise together. It should make your kitchen smell SO GOOD.
After an hour you’ll add chopped potatoes, more salt, and MSG (optionally, but it makes everything taste better) and continue cooking until the pork falls apart tender and the potatoes have a soft bite to them. Adjust seasonings and then comes the fun part, garnishing!
A good stew should be good on its own, but I believe some contrast in flavors and textures can elevate good to excellent. Mexican crema is welcome as it provides a rich creaminess that pairs perfectly with all the chilis and spices in the chili. Pickled red onions provide some crunch and an acidic bite that balances the rich meatiness of the pork and potatoes. The same goes for a squeeze of fresh lime juice! Cilantro is a bright fresh herb addition that is always natural in Mexican cuisine. And finally, toasted flour tortillas make it so you can dip, scoop, and nosh down on your stew in any way, no spoon needed!
It all comes together in a few hours but contains a huge punch of flavor and warming in those cold winter months. Enjoy and leftovers are always better the next day!
Pork Chili Verde
As we approach peak soup season we need to look for dishes that fill the kitchen with an amazing aroma. Simmering with an array of chilis, spices, and tender pork shoulder; this savory stew is easy to prep and makes incredible leftovers– if there is any left! PSA: toasted tortillas are superior to croutons.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 6
Ingredients:
10 each fresh tomatillos, removed from husks, rinsed, and quartered
4 each jalapeno peppers, seeded, rough chopped
2 each poblano peppers, seeded, rough chopped
½ cup packed cilantro stems, rough chopped
6 whole garlic cloves
3 cups chicken stock, or as needed
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
4 cups yellow onion, chopped (~1 large onion)
2 teaspoons kosher salt, divided, plus more to taste
2 tablespoons dried oregano
2 tablespoons ground cumin
1 teaspoon ground coriander
Cayenne pepper, to taste
1 bay leaf
1-½ pounds Yukon Gold or yellow potatoes, diced
1 teaspoon MSG (optional)
Freshly cracked black pepper, to taste
¼ cup Mexican crema, for serving
¾ cup pickled red onions, for serving
¼ cup cilantro leaves, for serving
Lime wedges, for serving (optional)
Flour tortillas, toasted and sliced into quarters, for serving
Directions:
PEPPERS. Use your Forge To Table Nakiri to cut tomatillos into quarters. Place into a blender with rough chopped jalapeno peppers, poblano peppers, garlic cloves, and cilantro stems. Pulse until the vegetables are blended, add chicken stock, and blend until liquified. Set aside.
SEAR PORK. Heat oil in a soup pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 3 to 4 minutes. Stir and cook the other side for another 3 to 4 minutes.
AROMATICS. Add chopped onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add dried oregano, cumin, coriander, cayenne, and bay leaf, and cook until spices are fragrant, about 2 minutes more.
SIMMER. Add tomatillo mixture to the soup pot along with 1 teaspoon of kosher salt. Increase the heat to high to bring to a boil before reducing the heat to low. Simmer uncovered for 1 hour.
POTATOES. Add chopped potatoes, remaining 1 teaspoon kosher salt, MSG (optional), and black pepper. Continue simmering until pork and potatoes are tender, 45 minutes to 1 hour. Adjust seasonings with more salt or cayenne pepper, to taste.
SERVE. Garnish individual servings with Mexcian crema, pickled red onions, cilantro, and a lime wedge. Serve with toasted tortillas and enjoy!
Chef’s Notes:
Make it gluten-free by using corn or gluten-free tortillas when serving.
If you can’t find Mexican crema, sour cream or Crème Fraîche works just as well!
If you liked this recipe, use Discount Code: TESTKITCHEN at the Forge To Table Shop checkout to support more amazing recipe content!
ความคิดเห็น