Last night I created something incredibly magnificent. I’ve devoured and enjoyed many fantastic dishes in the past. Dishes that have me tilting my head back as my eyes close in absolute pleasure. A morsel of buttery tender meat, covered in a perfect blend of tang, sweet and spice. The meat is so tender, chewing is almost optional only to further enjoy each bite. I am craving this dish as we speak and I cannot wait for the next time I make this. It would be a crime for me to not share this recipe from my Mexican cookbook.
Chili Verde
Serves 4
1 kg pork, cut into bite size chunks
1 onion, chopped
2 bay leaves
1 whole garlic bulb, cut in half (this confused me for a minute and in the end I peeled an entire bulb and cut each clove in half)
1 bouillon cube (I used chicken)
2 garlic cloves, chopped
450g fresh tomatillos, husks removed, cooked in a small amount of water until just tender, then chopped. Or canned which is what I used
2 large fresh mild green chilies, such as poblano, or a combination of 1 green bell pepper and 2 jalapeño chilies, seeded and chopped (I used green pepper and jalapeño)
3 tbsp vegetable oil
1 cup pork or chicken stock
1/2 tsp mild chili powder, such as ancho or New Mexico
1/2 tsp ground cumin
cilantro
Place the pork in a large pot with the onion, bay leaves and garlic bulb. Add water to cover and the bouillon cube and bring to a boil. Skim off the scum that rises to the surface. Reduce heat to very low and let it simmer gently for 1 1/2 hours or until meat is very tender.
Place the chopped garlic, tomatillos and chilies (and bell pepper if using) in a food processor and puree. Heat the oil in a deep sauce pan and add the tomatillo mixture and cook over medium-high heat for 10 minutes or until thickened. Add the stock, chili powder and cumin.
When meat is tender, remove from pot and add to the sauce. Let it simmer gently for 20 minutes, or until flavours are combined. Garnish with cilantro and serve with flour tortillas and lime wedges.
