Friday, January 30, 2015

Pork Chili Verde

I've been making white chili in the crockpot for many years.  Light and delicious, made with chicken and sweet peppers and fresh jalapenos.  This recipe is also light - and green - but it is made with chunks of tender pork and has a refreshing, citrusy undertone from a full pound of fresh tomatillos.  Both of my green chili recipes are soupy rather than stew-like, which is how we like them, but you can certainly cut back to one can of chicken broth for more of a traditional chili texture.

1 - 1 1/4 pound boneless lean pork, in one inch cubes
2 tablespoons olive oil
1/4 cup Goya sofrito (tomato base), plus 2 tablespoons
1 large onion, halved and sliced
1 pound fresh tomatillos, husks removed, rinsed, and chopped (don't skip the rinse, tomatillos are sticky once the husks are removed)
1 - 15 oz. can Great Northern beans, rinsed and drained
1 - 15 oz. can chili beans, rinsed and drained
1 - 7 oz. can diced mild green chiles
6 large cloves fresh garlic, sliced
kosher salt, coarse ground black pepper
1 tablespoon cumin
Raging River Five Pepper Blend, to taste (or cayenne, or a few drops Tabasco)
2 - 14 oz. cans chicken broth
1/2 cup lightly packed fresh cilantro, chopped

To prepare this, in a large skillet brown the pork in the olive oil, then add the 1/4 cup of sofrito and cook for a few minutes.  Add the onion to the crockpot, then pour the pork and any cooking juices over them.  Add all of the remaining ingredients, except the cilantro and the two tablespoons of sofrito, to the crockpot.  Cover and cook on high for 4 hours, stirring and checking to re-season after 2 hours. Add the cilantro, reduce heat to low, and cook for another 10 minutes.  Stir in the remaining sofrito, taste and re-season accordingly.

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