3000 miles 'til dinner.

This dish has been a favorite for years, taught to me by good friend Michael Jenkins who is one of the best “just wing it” cooks I know. He has spent years traveling throughout Mexico and taught me most of what I know about regional cooking. You will notice this dish tastes better the second day as flavors have time to  mingle; it is even more astonishingly delicious.  Substitute chicken or roasted potatoes for a vegetarian option…see ♥♥ WAYS TO “just wing it” ♥♥

Prep time: 45 minutes

Time - Roasting Pork:  45 minute @ 375 degrees then 1/2 hour @ 325 degrees

Finishing Verde:  oven @ 325 degrees: 1 to 1-1/2 hours

Servings:  4-6

♥PANTRY, FRIDGE, MARKET♥♥

4 lb. pork butt or boneless country-style pork ribs

1 T. olive oil or fat from roasting pork

2 t. ground cumin

1 large onion, cut into chunks

2 large cloves garlic

1/2 bunch cilantro leaves using some of the slender stems; cut bunch in thirds

1 small to medium serranos chili (or any fresh HOT chili) — add  to taste

1  29 ou. can crushed tomatillos OR 1-1/2 lb. fresh tomatillos, cut into quarters

1  4 ou. can mild chilis OR 2 large fresh mild chilis (anaheims,poblanos or pasillas)

3 C. chicken stock  *add more if needed

2 t. oregano

2 t. sea salt

1 t. black pepper

2 bay leaf

♥PREP - roasting pork, oven 375 degrees  Cut pork into 3” chunks, trimming off excess fat (more fat can be trimmed after the initial roasting). Place pieces in a single layer in a heavy bottom pan and roast, uncovered, until browned, approx. 45 minutes.  Reduce heat to 325 degrees, cover and bake for 30 minutes. 

 ♥PREP - verde sauce  In a 5 qt. heavy bottom pot (that can go in the oven later) dry roast cumin over medium heat until it is aromatic.  Remove from heat and add 2 T. olive oil (or 2 T.  fat from roasting pork). 

In a food processor, pulse onions, garlic, serranos and cilantro until onions are fine dice. Add onions and remaining ingredients to the pot (mild chilies, tomatillos, chicken stock, oregano, salt, black pepper and bay leaf).  Bring to a boil over medium heat, reduce to low and simmer over low heat while pork is roasting, stirring occasionally.

NOTE: if using fresh tomatillos, pulse in food processor until finely chopped.

NOTE: is using fresh chilies/roasting: place on parchment lined pan and roast in 375 degree oven with pork until skins blister all over; place in paper or plastic bag to cool, then remove stem, peel, remove seeds and chop by hand or in processor.

 ♥PREP - finishing/baking pork chili verde. Transfer pork, using slotted spoon, to verde sauce. Remove any excess fat from pork pieces if desired. 

♥BAKE - 325 degrees  Bake pork chili verde, uncovered, for 1 to 1 -1/2 hours. Don’t stir (will break up pieces too much), gently lift pork to taste and test. Adjust seasoning, adding more diced serranos or chili flakes if desired.

♥SERVE - delicious with a dollop of sour cream or creme fraiche (recipe below). Serve with soft tortillas or cornbread, black or brown beans and fresh salsa. Or consider mixing things up a bit and serving Pork Chili Verde with one of our already posted recipes: SAFFRON COCONUT RICE or HONEYED BUTTERNUT SQUASH with YAMS & APPLES

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*chicken chili verde: dark meat works best; reduce initial roasting time to 35 minutes and finishing/baking time to 1 hour 

*vegetarian chili verde:  roasted red potatoes (roast potatoes, tossed in olive oil, until well browned. Add to verde sauce and finish in oven for 1 hour.

*consider: doubling verde sauce and freeze for the next time you want to make  freeze Pork Chili Verde or cheese enchiladas.

♥ Helpful Hints♥

*left over Pork Chili Verde freezes well - 3 months max.

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Creme Fraiche (make 24-48 hours ahead, allowing for thickening process)

1 C. whipping cream

2 T. plain yogurt, sour cream or buttermilk

Blend together, cover and set in warm place to thicken. 

(MIL post)