It’s a pleasure to be a guest at the WFD table. Thanks for having me.
For me, cooking is meditative, expressive, and respite. I love peeling, chopping, dicing, shredding, searing, etc. I also enjoy creating my own dishes and adapting others’ recipes. My day job is best described as feast or famine. I’m a labor and delivery nurse at a large Baltimore hospital; we’re the pregnant woman’s ER. We often go from relative calm to full-on emergency in less time than it takes to poach an egg. My time in the kitchen feeds my family and my soul. It really is as simple as that.
Tonight I’m make my version of Pork Chili Verde, adapted from Chef John over at Foodwishes. You can browse his recipes and watch his video how-tos here
John’s a trained chef and a very funny guy. His humor is :::facepalm::: corny, his recipe videos are short, simple to follow, and wildly adaptable. Have fun making this one all your own. I know I did.
Pork Chile Verde:
Ingredients for 4 large portions:
2 tbsp vegetable oil (heat to almost smoking before browning meat)
2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes
1 yellow onion, diced
2 teaspoon oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 to 3 teaspoon kosher salt, or to taste
about 10-12 tomatillos (about 4 cups once quartered)
3 jalapenos, seeded
1 poblano chili, seeded
6 cloves peeled garlic
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, or as needed
1 bay leaf
1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper
sour cream and pickled red onions to garnish
- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.
Directions and more:
* Prep all the ingredients. I cubed the pork, chopped the peppers and mixed the spices. Put the blender on the counter, took inventory of possible additions, and smiled.
* Browned the pork in a big pot. I used my Dutch oven. The diced onion, oregano, cumin, coriander, cayenne and salt go in next. Let it all cook for a couple minutes, stirring occasionally.
* On to the sauce. Tomatillos, peppers, garlic, cilantro, chicken stock, they all go into the blender. Pulse, then whirl until smooth. This time I used canned tomatillos, Goya brand, drained, because I live in Maryland. And it’s January. The finished stew was quite good, though admittedly better with fresh tomatillos. Chef John shows you how to pick good ones. When using canned, save the juice. You might need it later.
* Pour the sauce into the pot and let it all simmer on low heat for at least an hour. Then add the quartered potatoes, bring back to a boil, then reduce the heat and simmer until meat and potatoes are tender. I let mine go for about two hours on low heat.
I tweaked the recipe a little, adding things I love.
* I put grape tomatoes into the blender mix, and added a cinnamon stick to the simmer. The tomatoes impart just a bit of sweetness while the cinnamon gives the sauce a deep, luscious spice note. Win!
* Poured a can of Rotel diced tomatoes and green chilies into the pot.
* Added a big pinch of hot smoked paprika. Good move.
The browned pork simmering with all the blended veggies and spices.
* Chicken works! I’ve made this stew with skinless parts, seasoned and seared.
* Beans. They definitely work in place of meat. And you don’t need to brown ‘em. Pintos, kidneys, white beans, you pick.
* Add garnishes and condiments to your heart’s content!! Go wild, go you.
Speaking of garnishes, the quick red onion pickle shouldn’t be neglected. It’s incredibly easy to make and so essential.
Slice some red onion into a container and cover with a liquid of equal parts boiling water and red wine vinegar. I used about 1/4 cup of each. Stir in about about a teaspoon of sugar and a pinch of salt. Cover, shake. and store in the fridge overnight. There’s your garnish for the stew. Chef John also suggests sour cream. Be like Chef John.
Quick pickled red onion garnish. Easy.
The finished dish. This one’s a favorite in my house. Have fun and happy cooking.
Pork chile verde. Dig in!