Chili Verde
Large family pack of cheap cuts of pork, one large brown onion, two bulbs of garlic, one large carrot, two to three each of all the green chilies you can find(Anaheim, Paseo, Jalapeño, Serrano), four to five large tomatillos, and if you like it really hot a couple habaneros. If you don’t like it hot get less of the green chilies and use green bell peppers instead. You will also need flour or cornstarch to thicken the broth.
Optional: White rice, flour tortillas, Mexican cheese, or Sharp Cheddar Cheese
Put the pork to cook in a large stock pot. Keep the heat high until it starts to simmer, then turn it down to low. Add salt and pepper to the pork as it cooks. You want the pork to get nice and brown from it’s own juices, this is where a lot of the good flavor comes from. As the pork is cooking wash all the remaining ingredients and prepare them by cutting off the stems and removing all the seeds. You may want to wear gloves while you do this, and DO NOT touch your face or eyes. Some chilies are very strong and can blister your skin. I have burned my fingers and had to use cold water for fifteen minutes and then I placed fresh mashed cold avocado on them. Do not chop the chilies keep them as whole as possible. The onion should be chopped fine. The garlic you want to peel and keep whole. It seems like a lot of garlic, but by the time they cook, they will taste like garlic potato…very delicious. The tomatillos need to be cut into smaller pieces.
When the pork is ready it will have nice juices that are dark, but not burnt. Add water to the pot to cover all the meat. Stir well and then don’t stir again until the end. Then put the onions, tomatillo and garlic in next. The only chilies that need peeling are the Anaheim chilies. All the rest have a tender skin. I put the chilies on top and inspect them when they are tender. Any skins that seem tough, similar to plastic, I remove. If the chilies are cooked well this skin peels of easily. When you return all the peeled chilies back to the pot, stir it well. Add two heaping tablespoons of the thickener of your choice to a cup of cold water and stir quickly. When it is all dissolved, stir it into the pot and let it simmer for ten more minutes, stirring often.
You may make Chile Verde burritos, with whichever cheese you like, or the traditional way is to serve it on top of a bed of white rice. Enjoy!
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