Chili Verde

Monday, April 29, 2013

Nothing beats simple, traditional and delicious chili verde. Probably one of the easiest chili recipes you'll ever encounter and definitely my favorite. Put this spiced and smokey stew in a bowl, on some rice or if you're like me; on top of a fried corn tortilla with a slice of queso fresco! Recipe after the jump, you don't want to miss this one!

oops! I ate them too fast to take a picture! - so here is a chili



Ingredients
3 lbs pork short ribs
2 lbs tomatillos (or 1 large can)
6 jalapenos, sliced lengthwise
1 white onion, quartered
5 cloves garlic, peeled
1 dried Hatch / New Mexico chili, freshly ground
16 oz chicken broth
8 oz beer (I like a light lager or a brown, nothing too hoppy)
1 tbs cumin

1 tsp freshly ground pepper
1 tsp smoked paprkia
1/2 tsp freshly ground allspice
1/2 tsp turmeric (for added color)
cilantro for topping, queso fresco & toritillas for a real homerun

Procedure
Roast the tomatillos, onion, jalapenos and garlic until most are covered in dark spots - almost burnt. Puree the roasted veggies, add them to the crockpot with the broth, beer and spices.

Cook for 6 to 10 hours. Make sure to scoop some of the fat off and for the last 2-3 hours or so leave the lid off to reduce to your desired consistency.

Bon appetit!

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