As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced to question proper culinary technique. Having just learned the importance of browning meats in culinary school, I was, at the same time, working for a chef who rarely did.
Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, “Well, that’s how they did it, and it tastes good to me.” He was right, it did.
In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There’s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody’s right.
Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it’s so ultra simple that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you’ll be looking at one of the most gorgeous garnishes ever.
They’re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!
Ingredients for 4 large portions:
2 tbsp vegetable oil (heat to almost smoking before browning meat)
2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes
1 yellow onion, diced
2 teaspoon oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 to 3 teaspoon kosher salt, or to taste
about 10-12 tomatillos (about 4 cups once quartered)
3 jalapenos, seeded
1 poblano chili, seeded
6 cloves peeled garlic
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, or as needed
1 bay leaf
1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper
freshly ground black pepper
sour cream and pickled red onions to garnish
– Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.
