Chili Verde con Cerdo

Or Green Chile with Pork

This recipe is about the only good thing that came out of my brother’s marriage to his first wife.  I don’t have the time or inclination to go into all the sorted details here, I’m sure everyone thanks me. Needless to say is that this stuff is great. It’s a bit on the spicy side but you can control that by the amount of Jalapenos that you put in and the amount of Tabasco™ you use.

I usually make this with pork shoulder and cook it till fork tender in a pressure cooker. But today I’m using leftover roast pork tenderloin. It’s pretty tender already so I’m just going to cut it into bite size pieces.

This goes great in a flour tortilla with refried beans and a little lettuce and tomato. So lets get started.

Software
1 Large Diced Onion
1 Large Bunch Green Onion Diced
1 Green Pepper Diced
4 7 oz cans of Diced Green Chilies
2/3 Cup Sliced Jalapeño Peppers Diced ( I like mine spicy so adjust to taste)
1 to 1½ pounds Pork Tenderloin cut bite size or a little smaller
3 to 4 cups grated Colby Jack cheese
4 cups Chicken Broth (Chicken Base and Water)
1 Tbls Oil
2 Tbls Butter
1 Tbls Chili Powder
1 Tbls Garlic Powder
1 tsp Cumin
Salt and paper to taste
1 to 1 ½  cups water with 3 Tbls Corn Starch Mixed well
1 package 10 to 12 inch flour tortillas

Hardware
1 Large Pot about 4 to 6 quart
1 Pressure Cooker (if you are doing the pork shoulder method)

Start by preparing all you ingredients. Dice the veggies, cut the meat and prepare the chicken stock, I just use the water and chicken base.

Put the butter and oil in you large pot and bring up to heat.

Next add all the veggies except the diced chilies and jalapeños into the pot. Sauté them till they are just beginning to brown around the edges and they are becoming translucent.

Now add the diced green chilies and jalapeños. Just remember the amount of jalapeños greatly affects the “Heat” of the final dish.

Here is another chance to regulate the “Heat” or spiciness of your Chili Verde con Cerdo, the cardinal rule is “You can always add spices and heat, you can never take them out.” Now carefully add the spices, Tabasco and salt and pepper to taste. Let them simmer together for a 15 to 20 minutes. Check for spiciness; if you want it hotter add more jalapeños and/or Tabasco, if it’s too spicy you’re screwed.  Well not totally I’ve found that these types of dishes mellow out the longer you let them cook, so you might be able to fix it by letting it simmer for awhile.

OK enough of that; let’s get back the Chili Verde con Cerdo. Add the Chicken Stock, we want enough to be able to cook the meat and have a sauce to top our dish. So if you need more just add more. Add the meat and let this simmer for 2 hours or so.

When that is done bring it up to a boil and thicken with the water and cornstarch mixture. Depending on how much patience you have you can let this simmer all day. But if the meat is tender you can have at it right away.

I serve mine burrito style. Place some beans in the middle of the flour tortilla scoop out some meat with a slotted spoon, add a little lettuce and tomato fold the tortilla almost in half, flip up the two ends and roll over. Ladle some of the sauce over the burrito, top with however much grated cheese you like and place in an oven or microwave to melt the cheese and serve with Spanish rice and refried beans on the side.

Disfrutar!.

5 Comments

5 Responses to “Chili Verde con Cerdo”

  1. […] anything you would like. Oh! Oh! I know what would be great in a Quesadilla, some of the “Green Chilies and Pork” I made in one of my earlier […]

  2. […] using the Green Chili and Pork from the July 27 post. I made some refried beans to go with it […]

  3. […] reader of the Chef Benwa Cooks blog then you will know my fondness for green chilies. From my Chili Verde con Cerdo to my Chile Verde con Carne y Tomatoes. I just love the chilies. Another favorite of mine is Jack […]

  4. […] As a follow up to the How to Roll a Burrito post, I thought I would explain how to roll enchiladas. I will be making pork enchiladas with my Famous Green sauce. […]

  5. […] can find my recipe for the Chili Verde Con Cerdo by following the link to that […]

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