SALSA VERDE MEXICAN PORK CHILI
Oh my... This is one of those recipes that I just couldn't quit eating. I love the mix of cumin and tomatillos. This is definitely not your ordinary chili. It has all the wonderful flavors of Mexican cuisine without the heat. Simply delish!
Provided by Dianne Hocut
Categories Pork
Time 2h30m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degrees F.
- 2. Season the pork with salt, pepper, fennel, and cumin. Prepare a large oven proof dish with enough olive oil to generously coat the bottom. Set aside. In a large Dutch oven in stove top, heat more olive oil on medium high. Sear the pork roast on all sides. About 3-4 minutes per side.
- 3. Take pork out of Dutch oven and place in baking dish. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork. Drizzle more olive oil over roast, squeeze lime juice all over and season with salt and pepper.
- 4. Cover the whole dish in aluminum foil and roast in the oven for 2-2 1/2 hours. Pork should be falling apart when done.
- 5. Remove from oven and take the pork out so you can pull it apart with a fork.
- 6. Take all the vegetables (discard bay leaf and remove stems from the three poblano peppers) along with some of the juices (do not discard juices) and put in a blender with the fresh cilantro. Process till smooth.
- 7. Pour blended mixture into the large Dutch oven. Add extra juices as well and turn to medium heat on stove top. Add the chicken broth. Bring to a simmer and whisk in masa harina to thicken.
- 8. Fold in the pulled pork and season with more salt and pepper as needed. Serve with toppings of crumbled queso fresco, sliced radishes, Mexican crema with lime zest, fried tortilla strips, and fresh lime wedges for an extra come alive zesty taste!
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Jelly Jelly
[email protected]I would never eat this chili.
Nazim Khan
[email protected]This chili sounds disgusting.
Elton Munyama
[email protected]I don't think I would like this chili. I'm not a fan of Mexican food.
Usama Rehman
[email protected]This chili looks a bit too spicy for me.
muwanguzi josh
[email protected]I'm not sure about the tomatillos. I've never cooked with them before.
Klanto Dupur
[email protected]I'm not a big fan of pork, but I'm willing to try this chili. It sounds really good.
Layan Layan
[email protected]I'm always looking for new chili recipes. This one looks like a keeper.
Johnmary Francis
[email protected]I can't wait to try this chili! It looks so delicious.
Maximus Meyers
[email protected]This chili is perfect for a party. I made a big batch and it was a hit with my guests.
Kabir Hossan
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The chili was still delicious!
Jack Tuita
[email protected]This chili is a great way to use up leftover vegetables. I usually add whatever I have on hand, like zucchini, carrots, or bell peppers.
Haji muhammad laashaari
[email protected]I love how versatile this chili is. I've served it with rice, pasta, and even potatoes.
Nirjala Koiral
[email protected]This chili is so easy to make! I just threw all the ingredients in my slow cooker and let it cook all day.
Debbie Terry
[email protected]I'm not a big fan of pork, but I really liked this chili. The flavors are well-balanced and the meat is tender.
Deli Clemzs
[email protected]This chili is a bit spicy for me, but I still really enjoyed it. I would probably use less jalapeño next time.
Benton Hunt
[email protected]I love that this chili is made with tomatillos instead of tomatoes. It gives it a unique flavor that I really enjoy.
Peller Owosangba
[email protected]The salsa verde in this chili is what really makes it special. It adds a bright, fresh flavor that balances out the richness of the pork.
Phindulo Tshivhase
[email protected]This pork chili is a great way to use up leftover pork roast. It's also a delicious and easy meal to make on a weeknight.