Let me preface this by saying I've never had Chili Verde before. My friend came over with a couple of pounds of Tomatillos and I looked for a recipe to use them :o) As I said before I don't know what it's supposed to taste like but this was pretty great *sluurrp*! I cut my pork butt into steaks, rubbed them with liquid smoke, granulated garlic, onion powder, course salt and white pepper. Then I barbequed them on the grill until medium and cubed them when cooled. While I was grilling the steaks I also roasted my Poblano and Bell peppers. After they were all nicely roasted I put them into a bag to sweat. I then removed the seeds and skin and chopped them. I also blanched the Tomatillos and Jalapeños for a couple of minutes then (and this is where I made my Verde rookie mistake) I blended them, without seeding the Jalapeños! Certainly yielded a hotter finished product. I reserved the blanching water and used it to make my chicken stock (which I only made 12 cups of). Even with reducing the amount of stock it was still a little runny for me so in the last 10 minutes of cooking I removed 2 cups of liquid from the chili to which I whisked in 2 TBS of flour, then whisked it back into the Chili Verde. Perfect consistency in my opinion (but then again what do I know :o) ). I'm taking some to my Mexican friend, see if he likes it.
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Let me preface this by saying I've never had Chili Verde before. My friend came over with a...