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Recipe courtesy of Celeste Lucas
and
Mike Lucas
Recipe courtesy of Celeste Lucas
and
Mike Lucas
Episode:
A Burger, A Bowl and a Slice
Chili Verde
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 30 min
- Cook: 3 hr
- Yield: 1 gallon
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 346
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 75 mg
- Sodium
- 347 mg
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 30 min
- Cook: 3 hr
- Yield: 1 gallon
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 346
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 75 mg
- Sodium
- 347 mg
Ingredients
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Directions
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
- Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Meanwhile, place the Anaheim peppers on a sheet pan.
- Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
- Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
- Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
My Private Notes
Episode:
A Burger, A Bowl and a Slice
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83 Reviews
aaron p.January 28, 2024
This recipe does not match the episode it come from. I do this:
Butterfly and smoke rubbed pork shoulder. Boneless is better. Use your BBQ rub. 2-4 hours in the smoker and then cube. Roast Green chilis and then clean and remove seeds. Blanch tomatillos and blend with chilis.
Sauté onions, jalapenos, serranoes and garlic. Remove veggies and then Sear pork chunks. Deglaze with broth. Add in veggies and tomatillo sauce. Add spice mix( seasoning salt is better) and masa rue to it.
Butterfly and smoke rubbed pork shoulder. Boneless is better. Use your BBQ rub. 2-4 hours in the smoker and then cube. Roast Green chilis and then clean and remove seeds. Blanch tomatillos and blend with chilis.
Sauté onions, jalapenos, serranoes and garlic. Remove veggies and then Sear pork chunks. Deglaze with broth. Add in veggies and tomatillo sauce. Add spice mix( seasoning salt is better) and masa rue to it.
j9jensenMay 23, 2023
It was a lot of work and was mediocre at best. I’m hoping it’s better tomorrow, but it’s very bland. Spicy, but bland . I’ve added more of all the spices plus cilantro and still blah.
Pamula56January 20, 2023
Made this for Super Bowl 2022 & not a drop left. I let it simmer for the whole game, so delicious!!
AnonymousJanuary 9, 2022
Have made this several times… worth all the work!!!
And even better the next day - and the day after that !
My changes : less onion (more like 2 cups), add cilantro when I make the purée and a giant handful of good quality yellow corn tortilla chips instead of the roux (add before the long simmer and they simply fall apart and help thicken)…
And even better the next day - and the day after that !
My changes : less onion (more like 2 cups), add cilantro when I make the purée and a giant handful of good quality yellow corn tortilla chips instead of the roux (add before the long simmer and they simply fall apart and help thicken)…
Judy EstradaDecember 10, 2021
Reminds me of my grandma s recipe absolutely amazing
yomamaknitsOctober 10, 2021
Outstanding flavor! It may seem like a lot of steps, but the finished chili verde is so delicious and totally worth the small effort.
Sierra RobertsApril 6, 2021
Will P.November 14, 2020
Awesome recipe
CAROL G.September 25, 2020
Excellent, I make it and freeze it for several future meals too!!
jrwalters79September 14, 2020
Excellent!!
