The Stephens's Family Chili Verde Recipe

This is a work in progress and is constantly improving

Original recipe by Marc Matsumoto then modified.

 

Marinate Pork for 1-2 hours

 

1. 2 lbs of pork shoulder (cut into stew meat size chunks. Trim excess fat)

2. 1 tbsp olive oil

3. 1 tbsp kosher salt

4. 2 cloves of garlic minced

5. 1 tsp cumin

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Chilis and Tomatillos

Place on a cookie sheet with tin foil and roast in the broiler

 

2 Anaheim Chilis (remove the top and cut in half lengthwise)

 

4 Serrano peppers (remove the tops, cut in half, and remove the seeds.  Save the seeds and set them aside.)

 

1 1/2 lbs of tomatillos  (remove the tops and quarter them)

 

1 Poblano pepper (remove the top and cut in half lengthwise)

 

1 Jalapeno pepper (remove the top and cut in half.  Remove the seeds and toss them out. We will use the serrano seeds.)

 

4 cloves of garlic

 

1 large onion (quartered or cut into 12 pieces)

 

Roast these all in the broiler until the pepper skins turn dark brown or partially black, and flip and char the other side.  Remove and let them cool before removing the chili skins.

 

The Chili Verde

In a large stock/soup pot, add the browned pork and

Verde salsa (after blended)

2 cups of chicken broth

1/2 can of beer

About 10 stems and leaves of cilantro

1 tsp of Mexican Oregano

1 Cinnamon stick 

1 tbsp Honey

1 tbsp ancho chili powder

1 tbsp garlic powder

Salt, extra cumin, honey and ancho powder, and cilantro to taste.  Add extra Serrano pepper seeds to increase the spice heat.

 

Adjust any seasonings to taste.

 

Instructions

 

1. Marinate pork cubes in oil, garlic, cumin, and salt for at least one hour.  

2. Remove the skins from the peppers and tomatillos and core the tomatillos. Chop them to fit into a blender or food processor. Blend them into a fine salsa along with the cilantro. Set aside.

3. Heat a large, heavy-bottomed pot over medium heat until very hot. Add the pork. There is no need to add more oil to the pot. Brown both sides of the pork.

4. Add the chicken stock, beer, cinnamon stick, honey, oregano, and green salsa. Stir well. Bring to a boil, then reduce heat and simmer for 3-4 hours until the meat is tender and falls apart. Add Serrano seeds slowly as they cook to taste. Remove the cinnamon stick after 45 minutes to one hour of cooking. During the last 30 minutes of cooking, remove the lid and let simmer with the lid off to thicken the Verde sauce.

5. Serve with rice, beans, tortillas, sour cream, and avocados.

 

This recipe is a work in progress.  Please continue to improve it and share your improvements with us.  Chili Verde is a great fall and winter meal for the holidays or football season.

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