My Chili Verde (‘Caldillo’)

Tried, True, and simply great. This is one simple recipe that can’t fail unless you burn it. Chile Verde is one meal that is a life saver if you are entertaining a large group (just double the recipe). While the Chili Verde simmers, you can be working on the side dishes, and not feel you have been run through the wringer just to get a great meal ready.

2-3 lbs  pork, any cut will do, I use inexpensive pork shoulder or butt. A little fat in the meat is preferable. Cut up meat into bite size pieces.

2 or 3 medium onions, chopped into large chunks

4-6    garlic cloves, chopped. I like a lot of garlic, but the amount you use is up to you, just as long as you use at least 2-3 cloves.

¼ cup  chopped cilantro

10-12  tomatillos, husk removed and chopped into fourths and ready for the blender

1      fresh, long green chili, stem, seeds and spines removed chopped

1      fresh Serrano chili, stem, seeds and spines removed and chopped very fine

2 (14 oz) cans chicken stock

1 tsp     cumin

1         bay leaf

2 Tbs     flour to dredge the meat in

2 Tbs      Oil

Optional: 

2-4 potatoes – diced potatoes are widely used in New Mexico where they  call this dish ‘Caldillo’  

½ to 1 whole  small can salsa Verde, if you find you want more heat in the  dish after you have cooked the ChiliVerde for an hour or so, just chop up another Serrano or jalapeño chili into the mix. Cook the raw chilies for another 10-20 minutes (till tender) in the stew.  

Directions:

Add a ¼ to ½ cup of the chicken broth to blender and blend tomatillos until smooth.

Toss or dredge meat chunks in flour. Lightly brown the meat chunks in a little oil in a large pot.

In the same pot, mix in the bay leaf and garlic. Pour the blended tomatillos in with the rest of the chicken stock. Bring the whole thing to a boil.

When the mixture comes to a boil, turn heat down to a simmer. Add about half the chopped onion, the cilantro, and half the chilis and stir.

Simmer for a least 1 hour. You may need to add more liquid, but I really don’t think so. Only about half the liquid should be boiled down by now. Just don’t let the stew run out of broth and scorch.

After simmering for about an hour, the chilis and onions will loose color and cook down to almost nothing, so now is the time to add the other half of the chilis and onions. If you are adding potatoes, add them now. Check the stew every 10 minutes or so for liquid, and stir. Simmer for about ½ hour and taste. If stew is not spicy enough for your taste, add canned salsa verde or more chopped hot pepper and simmer another half hour. Remove bay leaf. Salt to taste and if you used potatoes, you will need to add a little black pepper to taste.

Serve this delicious dish with beans, rice and tortillas with a salad on the side. I also like to serve a little corn or corn on the cob with this dish.

 

 

 

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Categorized as Mexican