My son, Ben, has been on a quest to find the best Chili Verde recipe. Ever since Ben was in high school, it was a tradition for my boys to go to Los Amigos in Payson, for male bonding and to feast on their delicious Chili Verde. The boys have raved about this for years!!! Now that we are cooking all the time for the blog, it was time for us to come up with the perfect Chili Verde!! I think we have succeeded!
If you aren’t familiar with Chili Verde, let me introduce you! Chili Verde is made from Pork shoulder that is slowly cooked until it’s so tender it melts in your mouth! You can serve it with tortilla chips or tortilla shells. We were afraid that the kids wouldn’t like this but there wasn’t a person who didn’t have seconds!
- 3 Anaheim chiles
- 1/4 cup vegetable oil
- 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
- Salt and Black pepper, to taste
- 1 teaspoon cumin powder
- 1 medium yellow onion, cut into small dice
- 1/2 cup finely chopped fresh cilantro
- 6 cloves garlic, minced
- 1/2 cup flour
- 6 to 8 crushed tomatillos
- 4 cups chicken stock
- Tortilla chips or shells and lime wedges, for serving
- Preheat the oven to 400 degrees. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.You can leave the seeds for more heat. Reduce heat on the oven to 200 degrees.
- Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot.
- Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes.
- Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Place pot into the oven on 200 degrees. Let cook until the pork is tender, about 2 to 4 hours.The longer you let it cook, the more tender the pork will be. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.