Wally's Chile Verde

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This recipe is updated June 2015, to make it easier. It tastes the same.

This recipe serves 8 people.
I like a big batch, because leftovers are really good.

You will need

1.5 Kilos (3 pounds) of pork shoulder or any low cost pork meat.
1/2 a heaping teaspoon of Cumin
1/4 teaspoon of white pepper
1/4 teaspoon of black pepper

Gather and wash the following vegetables:

24 medium sized tomatillos (the green things in the bowl)
2 large Pasilla peppers (some call them Pablanos)
2 large Anaheim chili peppers
2 yellow wax peppers
2 sweet green bell peppers
1 bunch of Cilantro

1 big white onion
1 entire cluster of garlic

Lightly roast the peppers and tomatillos..

Now, if you don't have a propane torch handy, you can roast your tomatillos and peppers in a broiler, or over a barbeque.

Because I'm on a boat, I have a propane torch. They come in really handy during repairs, like when you have aluminum and steel parts corroded together. Besides, I need two small propane bottles just in case my big propane bottles run out. That hasn't happened yet, but I'm sure that sooner or later I'm going to space out and forget to fill the empty one before using up the second.

 

Anyway, *lightly* roast all of your peppers.

To the left I'm blasting a pasilla with the propane torch. After the pasilla is well scorched, I let it cool and wash the peel off. They taste better if the peel is scorched and removed.

The Anaheim and Wax peppers are also lightly roasted,
but the sweet Bell pepper is not.

Then, roast the tomatillos.

I used the torch, just because I had it out. This was really fun. Tomatillos, over the torch, look just like little Apollo command modules on reentry. I did a few shots of tequila, but restrained myself from saying "Houston, we have a problem" on the radio.

You can just set them in a baking pan and put them
under the broiler until the tops start to brown.

 

Note: You don't want to *cook* any of the vegetables,
just lightly roast them to get the slightly burned flavor.

Here are the vegetables, ready for chopping.

The tomatillos and peppers are lightly roasted, and the pasillas are skinned. The Bell Peppers are only washed at this point.

I did add a couple of small red Roma tomatoes, just because I had them in the basket and needed to use them up. You don't really need them.

 

 

Remove all the seeds from the peppers before chopping them.

I chop the peppers into 1 inch pieces.

 

The onion and all the entire of cluster of garlic are peeled and chopped.

The tomatillos (and the tomatoes) are also quartered.

Remove most of the stems from the bunch of Cilantro, and chop the entire bunch coarse.

 

 

Okay, we're ready to start cooking.

Cut up about 1-1/2 kilograms (3 pounds) of pork shoulder, or whatever hunk of pork is handy. Down here in Mexico, I like to get hunks of pork leg on the bone, cut the meat off and use the bones for stock.

Cut it into 1 inch cubes, or whatever you like.

In a pressure cooker, lightly brown the meat. If you don't have a pressure cooker, just use a big pot. If you use a crock pot, brown the meat in a big pan.

Set the browned meat aside. Sav e the drippings, and put them in the freezer to let the fat rise to the top. You'll want to skim the fat off and use the meat juice for stock.

I have these really cool stainless steel nesting pots from FAGOR. They stack very compactly on the boat. They're cool because they have a thick steel bottom, that disperses the heat from a gas stove really well. Not only to they nest for storage, but if you stack them the other way the bottom of one pot fits perfectly on top of the smaller one. So, you can use them for double boilers, or as lids for each other.

In this case, the browned meat is stored in a pot that's serving as a lid for the rice. This also keeps the meat warm.

 

Put the onions and garlic all the tomatillos and peppers
into the pressure cooker..

 

Add one cup of pork or chicken stock. It's best to use the juice from when you browned the pork, after skimming off the fat.

 

If you don't have home made stock available, used canned stuff, or else a high quality bullion. The high quality stuff lists 'chicken' as the first ingredient, not 'salt.'

 

 

Now add
1/2 a heaping teaspoon of Cumin
1/4 teaspoon of white pepper
1/4 teaspoon of black pepper

 

 

In a pressure cooker, put the lid and pressure bobber on and bring to pressure, letting it hiss for 10 minutes.

If in a regular pot, bring it to a simmer for 20 minutes.

For a crock pot, just dump the stuff into the pot and turn it on high for a couple of hours until the veggies get mushy.

 

 

 

Pull the lid off. The entire vegetable base should be soft.

I'm in Mexico now, so I ladle the mixture into a blender and just give it a quick two pulses. You don't want to liquify it, just chop it up into little tiny hunks..

Or just take a good sharp potato masher and work it into mush.

The mush is probably pretty thick now.

Add the browned meat, and...

iIf necessary, add more chicken or pork stock to thin the brew into a thick soupy consistency. For the original quantity, it'll probably take about a cup. Add salt to taste, if the chicken stock doesn't already add enough salt.

In the pressure cooker, cover, bring to pressure and
let it hiss for another 10 to 15 minutes. This will finish cooking the pork, and will let all the meat and pepper flavors mix.

In a regular pot, simmer for 30 minutes. In a crock pot, let it stew for another hour or so.

 

Make a pot of rice. I don't need to say how to make plain rice.

I put rice in a bowl, and ladle the chile verde over it. Think of soup with rice. The Chile Verde should be the star, and the rice just an addition.

You actually don't need the rice for Chile Verde,
I just like it that way when it's a one pot dinner.

And there you go.

Serve it in bowls, and eat it with a spoon.

 

Serving suggestion for leftovers:

I absolutely love leftover Chile Verde and Eggs. Take a couple of ladles of Chile Verde, bring it to a simmer, crack to eggs into it, cover and let the eggs poach in the Chile Verde sauce.

Unbelievable Breakfast.

Variations:

1) Leave out the rice if you want
2) Make it hotter by adding two roast Habanero peppers

 

Click on pictures to see them full size