This Chili Verde recipe is easy to prepare. I found the verde recipe online but have no idea where. If it looks familiar to you, please let me know the url and I'll update this post to give credit where credit is due.
For the pork, check out my previous posting on 'Pulled Pork Sandwiches'. Follow the directions for smoking the pork. If you don't have a smoker, you can prepare the pork shoulder in the oven, but be sure to use the dry rub from the post and let it stand overnight in the refrigerator before cooking. An 8-10 lb pork shoulder or butt will work just fine.
Verde Sauce - to a food processor add:
2 TBS kosher salt
4 TBS ground cumin
1 large green bell pepper (Cleaned and chopped)
3 TBS water
2 tomatillos
Pour this mixture into a large skillet or dutch oven. I like to use an 8 qt dutch oven as it is the perfect size to hold the verde sauce and the pork once it has finished smoking.
Now, do a fine chop on 2 white onions either by hand or in your food processor and add to the mixture.
Additionally, add:
3 large tomatoes chopped up
2 TBS minced garlic
2 TBS olive oil
2 TBS canola oil
4 potatoes peeled and cut into 1 inch chunks
(the potatoes will break down and thicken up the sauce)
Stir it all together, cover and bring to a simmer. The longer it simmers, the better it gets. I like to cube the pork into bite size morsels. Add the pork to the verde and continue simmering. If you need an amount of time to cook . . . let's say 3 hours, but go longer if you can. This is a great dish to prepare a day ahead of time and reheat for your meal.
This Chili Verde is sure to please. I like to ladle into a bowl, add a dollop of sour cream and fresh chopped cilantro . . . and of course my favorite hot sauce. I prepared this for an end of season soccer party this last weekend and it seemed to be a big hit. Enjoy!
