Mexican Chili Verde

  • 3 pounds Boneless Pork Shoulder
  • 3 each Pasilla Peppers
  • 1 White Onion
  • 15 – 20 Tomatillos – Husk removed
  • 2 Cloves Garlic
  • 2 Tbsp Ground Cumin
  • 1 quart low sodium Vegetable stock
  • 2 Tbsp Lard
  • 1 Chipotle pepper
  • 1 cup Roasted Corn
  • Kosher Salt & Black Pepper – to taste
  • Bunch Fresh Oregano
  • Fresh Cilantro – Chopped and rinsed
  • Crispy Fried Tortilla Strips
  • Mexican Crema
  • Radishes, thinly sliced on mandolin
  • Cojita Queso, sliced and crumbled
  1. Cut pork shoulder into 1/2 “ cubes. Medium Saucepan melt lard, when hot add pork and sear until golden brown on all sides. Place in roasting pan.
  2. Peel and cut onion into quarters, cut peppers in half, peel and slice garlic cloves, halve tomatillos. Place all vegetables and oregano on top of pork. Roast in 400 oven for 40 mins or until vegetables are browned.
  3. Remove vegetables and place in blender, put pork into medium size pot. Discard oregano. Puree vegetables, add chipotle pepper(s) and Cumin, quick blend to incorporate. Pour mixture over pork, add vegetable stock, stir and bring to a boil. Reduce heat, simmer until pork is tender. Add roasted corn, stir.
  1. Place chili in bowl, top with tortilla strips, crema, radishes, cilantro and queso.
  2. You can add black or white beans in place of or in addition to corn. You can also garnish with limes.