Verde means “green” in Spanish and Chili Verde (sometimes spelled Chile Verde) takes its name from the roasted mild green chilies that are its primary flavourant. This delicious Mexican dish can be served in a variety of ways: as a stew, as filling for burritos, or ladled over rice. It is a filling, comfort-food kind of dish that will warm the kitchen as it cooks and fill the hungriest family with satisfaction.
4 Anaheim or green Pimiento chilies, roasted, peeled, seeded, cut into large pieces (you can use canned chilies)
4 medium potatoes, cut into 8 pieces each
4 to 6 green tomatillos (optional), roasted, peeled, and coarsely cut into bite-sized chunks
1 jalapeño pepper, roasted, peeled, seeded, and chopped small (more if desired)
4 lean boneless pork loin chops, ¾ in. thick, cut into 1” cubes
(boneless, skinless chicken breasts may be substituted)
2 medium yellow onions, coarsely chopped
2 to 4 garlic cloves, crushed
2 heaped tsp ground cumin
2 tsp cooking oil
½ tsp chili powder (more if desired)
1 cup dry white wine
Salt to taste
½ cup coarsely chopped cilantro (coriander, dhania)
Remove husks from tomatillos and wash thoroughly to remove sticky residue. Roast per directions for Roasted Peppers and Chilies ( http://svcooks.blogspot.com/2009/06/fire-roasted-peppers-and-chilies.html ). Cut into bite-sized chunks.
Saute onion, garlic, jalapeño, seasonings, and pork in hot oil, stirring constantly to brown the meat on all sides. Add remaining ingredients (except cilantro) and enough water to completely cover the meat and vegetables.
Bring to a boil, reduce heat to a simmer, cover pan. Cook slowly until meat, potatoes and tomatillos are fork tender. More water can be added if necessary to keep the meat and veg covered. When cooking is complete, add cilantro.
Thicken broth if desired. Serve over rice or with tortillas.
Topped with grated Monterey Jack cheese and sliced avocado, this makes excellent burritos!