Chili Verde Pork Recipe
- 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
- 4 yellow onions, chopped
- 4 Anaheim chiles
- 2 jalapeno, minced
- 4 tablespoons garlic, chopped
- 1 pound tomatillos, husk removed
- 1/2 cup white wine
- 1/4 cup white vinegar
- 1 cup chicken stock
- 2 tablespoons ground oregano
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- In a medium Dutch oven, heat the oil, add the onion, peppers, and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on an open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes. (Or roast them on a shallow pan in the oven)
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt, and pepper.
- Let simmer for 1 hour.
The Clumsy Gourmet way to fix this recipe is after browning the meat with the onions in the pan and roasting the tomatillo’s, I plop everything into the slow cooker and leave it for the day. I also substitute beer for the wine & vinegar sometimes. It’s always good.
This is the slow cooker I have and love and has lasted forever. I sort of wish it would die so I could get a new one.
Adapted from Guy Fieri’s recipe