recipe box · Tacos & Tex-Mex

Margarita Carmona’s Chili Verde

Name: Margarita Carmona’s Chili Verde
Yield: 8 · ~3 hours
Ingredients: 2 cups olive oil; 4 lb pork butt, trimmed (90%) and cut into 1½-inch chunks (Kroger will half one for you); 2 heads garlic, chopped (18 tsp; 6 tbsp); Salt and fresh-ground black pepper (2 tsp of salt); ½ large yellow onion, diced; 3 lb tomatillos, peeled and quartered; 3 fresh jalapeños, sliced (add them all); 2 garlic cloves, diced (2 tsp); ½ large yellow onion, quartered; 1 bunch cilantro; 3 limes, sliced

Serves 8 · ~3 hours ·

Ingredients

2 cups olive oil
4 lb pork butt, trimmed (90%) and cut into 1½-inch chunks (Kroger will half one for you)
2 heads garlic, chopped (18 tsp; 6 tbsp)
Salt and fresh-ground black pepper (2 tsp of salt)
½ large yellow onion, diced

Salsa

3 lb tomatillos, peeled and quartered
3 fresh jalapeños, sliced (add them all)
2 garlic cloves, diced (2 tsp)
½ large yellow onion, quartered

Garnish

1 bunch cilantro
3 limes, sliced

Steps

In a large stock pot, heat the oil at medium-high and add the pork and garlic. Season with salt and pepper to taste. Bring to a boil and then lower to a simmer. Slow-fry the pork for approximately 1 hour, stirring occasionally.
While the pork is cooking, in a large container add two cups of water to the salsa ingredients. Blend with a hand mixer until chunky and well combined.
When the pork is browned and well cooked on all sides, remove ¾ of the oil. Add the onion and cook for 10 minutes.
Add the salsa to the pork and simmer for approximately 90 minutes, seasoning to taste with salt and pepper, until the pork is well braised and tender enough to pull apart with your fingers. Divide among eight bowls. Garnish with cilantro and a squeeze of lime. Serve with corn tortillas.

Source: gq.com · welcomebooks.com (210)