Sunday, December 2, 2012

Chili Verde

This chili verde is Trav's favorite, and since his team, the Chargers, have been losing so horribly, I wanted to help heal his spirit.  He enjoyed this hearty bowl paired with a delightfully strong old-fashioned, and was a happy camper again in no time.

1 1/2 lbs pork tenderloin cut into 2 inch cubes
1 diced yellow onion
2 chopped and seeded green bell peppers
2 chopped and seeded Anaheim chilies
1 diced and seeded jalapeno pepper
3 cloves of minced garlic
2 teaspoons cumin
1 tablespoon oregano
1 lb of tomatillos (roasted with husks and skin removed)
4 cups of chicken broth
1 bunch of cilantro
salt and pepper to taste

First roast the tomatillos at 400 degrees for 20 minutes after removing their husks and rinsing them off. Once they are cooled, remove the skins, dice them, and set them aside.  Heat olive oil in a large skillet over high heat.  Add in the pork and brown on all sides (about 5 minutes).  Set the pork aside in a large stock pot.  In the same skillet the pork was in, add the onion, peppers, chilies, garlic, cumin and oregano and sweat for about 5-7 minutes.  Add the veggie mixture to the pork in the stock pot.  Then add in the tomatillos and cover chicken broth.  Bring to a boil, then reduce to a simmer.  Simmer for at least 90 minutes over low heat.  I also ended up adding about a teaspoon of cornstarch mixed with water to thicken it up a bit more at the end.

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