Saturday, February 13, 2010

Chili Verde Recipe

It's our tradition here at the Clay's, when a new Survivor series starts we eat beans and rice just like the contestants on the show. This time around I surprised Mr. Clay with some Chile Verde (one of his favs) to spice up the meal, and since there has been talk on some of the Etsy threads I follow about tastey meals, I thought this was as good a time as any to share my secret recipe for chile verde.

Ingredients are:

pork meat- cut into small 1/2 inch cubes(chops, loins, or shoulder blade steak-makes no difference; I just happened to have a 1.25 pkg of stew meat) I seasoned the diced meat with Lawry's season salt.

1-2 red onions- diced

garlic-I use 1 whole bulb chopped into tiny bits

anaheim chilis-I used roasted and peeled from our garden, but canned green chilis will be fine

jalapenos to taste-some like it spicey, these can be added to suit your taste

Salsa Verde sauce- for this recipe I used 4 - 16oz jars of Herdez Salsa Verde

1/4 - 1/2 cup olive oil

flour -for thickening

2 cups water

1 Tablespoon lime juice - my secret ingredient ;)

Here's some shots of the ingredients:

I showed the teaspoon for size; I chop/dice my ingredients pretty small

Anaheim chili peppers:

The salsa verde,which is mostly tomatillos:
I make mine in an electric wok, but any pan will do. Sautee the meat, onions, garlic and peppers together in olive oil. I used a little over a 1/4 cup of olive oil for the amounts I listed:
Sautee for 7-10 minutes until meat is cooked, then add flour for thickening. At this point I add a little more olive oil so the flour doesn't scorch. For the amounts I listed, I used about 2/3 cup flour. It's important here to stir and let the flour simmer a bit on the meat mixture; this will remove the pastey flour taste in your sauce (it's also a good tip when making any flour based sauce or gravy) All that's left to do is add the Salsa Verde sauce and water. Keep stirring as it thickens. If you prefer thinner sauce add more water. After it has simmered about 10-15 minutes, I add the lime juice at the end to make the flavors pop.

Chili verde is good with beans, rice, in burritos, as a topping for most any mexican food dishes. The amounts I listed makes a very large batch (12 cups). I freeze in tupperwares and defrost as needed. It tastes just as good after freezing too, maybe even a little better.


Until next time,




Erica said...

mmm! have you ever tried it with Hatch green chili? They taste a little different than Anaheim, but are hard to get outside of NM.

ClayItAgain / 12MidnightOils said...

Never had the Hatch, but I've heard about it. This year we are growing Big Jims. We grow them right alongside of our jalapenos and habaneros so we get some that are pretty hot when they cross pollinate

2 Good Claymates said...

We love the chili or salsa verde and I use it for our enchiladas as well. One summer I grew a bunch of tomatillos and made batches of the stuff.