Chili Verde Pork Recipe courtesy Guy Fieri, 2008
Chili Verde Pork Recipe courtesy Guy Fieri, 2008
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 open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
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.
Heather’s Favorite Verde’ Mexican Chicken
2 cans Green Chili (or home made of course) (mild)
4 cups cooked, shredded chicken breast
1 can diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
2 cloves garlic (smashed and diced)
1 small onion diced
1 8oz package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice
Preheat oven to 350. Grease a 9 x 13 Pan
Microwave Spanish rice using packing directions.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces, cook in a large skillet along with tomatoes, 1/2 cup green chili, garlic, onions until cooked through.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour any left over sauce and cheese over the top. Place in oven for about 30 minutes or so. The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occassions. Love you Heather!
