Tom’s Chile Verde
3 pounds pork butt roast cut into ¾ inch chunks
3 tablespoons vegetable oil
1 large onion
4 cloves garlic
1 tablespoon salt
1 tablespoon cumin
Freshly ground pepper to taste
2 quarts of chicken broth
3 jalapeno peppers seeded and chopped fine
1 yellow bell pepper
2 Serrano peppers
3 poblano peppers seeded and chopped
2 pounds tomatillos husk removed
1 bunch cilantro leaves coarsely chopped
1 In a large stock pot, over high heat, sear the pork in vegetable oil until golden brown; Remove the pork from the pot, reserve 2 tablespoons oil in the pan. Cook the chopped onion and garlic, seasoned with salt and pepper n the reserved oil until onions are tender. Season with cumin, then stir in the pork and chicken stock. Simmer for 1/ 2 hour or until the pork is tender.
2 Stir in the poblanos, jalapeno and bell peppers. Puree the tomatillos in a blender and add them to the pot with chopped cilantro. Cook an additional 30 to 45 minutes. For a thicker texture add cornstarch slurry as needed. Season to taste.
Tom Judge Extraordinare
This is an easy recipe to make. I would like to let you in on a Chilebrown secret. I have a difficult time following recipes. I stuck to Tom’s recipe with the only addition of a little oregano and a pinch of sugar.. We did use a slurry of cornstarch to thicken this pot of green gold. What a fun and delicious recipe. I might crank up the heat next time and use a little less chicken stock and more hot peppers. We served this over a bed of rice with salsa. Yummy Noodles! What a great recipe. Thanks Tom!!!
I'll let you in on a little secret...I love your addition of oregano and sugar. I've been on a 25 year quest for the perfect green chile. I've never used tomatillas and like his combination of chile peppers. Gotta try this.
This was a little different for us too. We usually use New Hatch New Mexican peppers if they are available. They have a little more heat. This is a very good recipe.
It looks really, really nice. I will try this, too. (You've got all your Internet girlfriends trying it.)
cookiecrumb, I prefer to call you my posse.
Well, it's chicken gumbo for tonight. And for tomorrow night, Tom's Chile Verde! Woohooo !!!
Hey Guy, Where did you finaly get the andouille?
That looks so good! Have a great turkey day.
Drove around for a while and ended up at Andronico's on Solano. They had soem stoopid Aidelle's andouille. Made from chicken and 9 dollars for 4 links. I made my own creole seasoning and the gumbo came out really good. Impressed the gosh out of the new family members. But I could tell with ease it wasn't right. Kinda like a spicy hotdog.
Love this. I made a fire roasted salsa Verde this week that I have put on/in just about everything this week. So this chile Verde fits right into my tastes.
Greg, Hope to see pictures of your bird. We know you will shoot a masterpiece.
meathenge, You are my mentor and know you will have the new family begging for Meaty delights.
Chris, Fire roasting does bring out a new flavor level. We gave this recipe a try and liked it a lot.
Just pulled some cajun pork steaks off the mesquite/hickory grill. New boy said this was one of the best things ever to happen. The tasty treats they've been served have been the best ever !!!
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