Make Ahead

'Chili Contest' Traditional Chili Verde

by:
September  8, 2013
0
0 Ratings
  • Serves a crowd
Author Notes

For a fundraiser at work, we undertook a chili contest. Much to our dismay, a chili verde was the winner - against the spirit of a 'chili' contest. Despite the competitive streak, the winner gave me his recipe, and this is my version of the famous 'Derby Acres' chili verde. —aussiefoodie

What You'll Need
Ingredients
  • 5 pounds Pork Shoulder, trimme and cubed into 3/4" pieces
  • 20 large tomatillos, pealed, washed and diced
  • 3 large brown onions, diced medium
  • 6 garlic cloves minced
  • 1 medium can of pickled diced jalapenos (or more if you like it spicy)
  • 4-6 medium jalapenos, diced, depending on how hot you like it
  • 1 teaspoon ground cumin
  • 1 quart chicken stock
  • 1 pinch sugar
  • salt
  • pepper
Directions
  1. Brown the cubed pork in a large stockpot over a medium-high heat in batches and remove from the pan. Add the onions and brown over medium-high heat. Add the cumin and garlic, and continue to brown until the spice is fragrant.
  2. Return the pork to the pan, along with the jalapenos, tomatillos, chicken stock, sugar, salt and pepper.
  3. Simmer on low for at least 3 hours. Once the pork is very tender and the sauce has thickened to your likening, taste for seasoning. Remove from the heat, and serve with your favorite spanish rice, tortillas and beans.
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2 Reviews

Alice K.
Alice K. May 12, 2019
I just tried this recipe, and all the ingredients (with zero substitutions) are now in the three-hour simmering stage. I'm an extremely experienced cook, but this recipe frustrated me because some instructions seemed to be missing. "Brown the cubed pork"—how long? Until it just loses its pink color? Until each piece is thoroughly browned with a dark "crust"? "20 large tomatillos"—a weight would have been helpful to add to this number (# pounds)—and a correction can be made to the spelling of "peeled." Are "large brown onions" what we usually call "yellow onions"? A "medium can of pickled jalapeños"—I sure hope the 12-ounce can was the "medium" size—the # of ounces should definitely be included in case a given grocery store does not have small, medium, and large cans. Would have loved a specific amount of "salt" (even if it varied, depending on whether stock was salted or not). And finally, "simmered on low"—covered or uncovered? I made educated guesses for each of these questions, and I'm sure the result will be tasty; I just love to have specific details, and most Food52 recipes do indeed include these details.
 
HoneyBee
HoneyBee September 9, 2013
I halved this recipe and substituted chicken thigh for pork. Also, I reduced the jalapenos to one large, and used about 4 medium pickled pepperocinis to replace the 1/2 jar pickled jalapenos and 6 green ripe cherry tomatoes.
This was absolutely delicious. Thank you so much for posting and tolerating my modifications. Really good recipe.