Chili Verde
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds boneless pork loin
- 3tablespoons corn or safflower oil
- 2½cups cored, seeded green peppers cut into 1-inch cubes
- 1tablespoon finely minced garlic
- 3cups chopped tomatillos or use 3 cups chopped, peeled, seeded, red ripe tomatoes, or canned imported tomatoes
- 16-ounce can chopped green chilies (you may use part chopped fresh or canned jalapeno peppers)
- 2tablespoons ground cumin
- ¼teaspoon ground cloves
- 2tablespoons chopped fresh coriander
- 1cup dry white wine
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
451 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 42 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the meat into one-and-one-half-inch cubes. 2. Heat the oil in a pressure cooker. When it is quite hot, add about one-third of the cubes of meat. Cook, stirring, until nicely browned.
- Step 2
Using a slotted spoon, transfer the cubes to a separate platter. Add another third of the remaining cubes to the pressure cooker and cook until nicely browned. Transfer to the platter. Continue cooking the remaining cubes and transferring them to the platter.
- Step 3
Add the green peppers to the fat remaining in the pressure cooker and cook, stirring, until wilted. Add the garlic and cook about five seconds, stirring.
- Step 4
Return the meat to the cooker. Add the remaining ingredients. Cover the cooker with the lid and pressure regulator. Cook 20 minutes. Remove the lid from the cooker, following the manufacturer's instructions. Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice (see recipe).
Private Notes
Comments
One of my favorite recipes -- it appeared in a Pierre Franey one-hour recipe cookbook some time ago. You don't need to use the pressure cooked though -- just cook it long and slow (about 2 hours). And add the green peppers partway through the cooking time so they don't cook so much they disintegrate.
I used the oven simmer method, and cooked it for 3 hours with the lid on, then broke up the pork a bit and added the cilantro. Cooked for another 45 min or so to reduce liquid. My husband said it was the best he'd had in years, and he orders it all the time. I was careful with the browning, and had a good crust on the pork.
If you use tomatoes, it's no longer chili verde, but chili roja. Should be a separate recipe.
I added a can of black beans and cilantro too!
Made this and I don't know why but it was more like a soup than chili. It was just watery and the flavor was diluted. We tried corn starch and that didn't really improve it. So, I pulled out all the beef, boiled down the sauce and put the beef back. That was delicious. Not sure if it was too many tomatoes or just that they were from our garden and really juicy. We used a mix of tomatoes and tomatillos.
I'm hoping a more accomplished chef will be willing to advise on what may be a dumb question. When the ingredient list calls for green peppers, does that mean green bell peppers, or poblano peppers, or something else?
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