Chili Verde

We love chili in our house, and I am not kidding when I say we make it at least once a month, eating it over the course of several days. Chili is just one of those comfort foods where it just warms you up on cold days and nights, and trust me, it is extremely cold in Wisconsin.

Growing up, I would watch my dad make his chili. He had it down to a science, and as my standard chili recipe probably does not steer to far from my dad’s recipe, there are just times you want to do something different to a chili, and that is what I love about it. So, as I often do, I think about what ingredients could offer the same comfort of a traditional chili, but make it different, and that is when I decided to make a green pork chili, or what others often refer to as chili verde.

Chili Verde Recipe Green Pork Chili

The simple ingredients yield maximum flavors, and really make this chili comforting and extremely delicious.

Ingredients:

  • 2 lbs of pork loin
  • 5 tomatillos, wrapper removed, cut in half
  • 1 small onion, halved
  • 1 clove of garlic, minced
  • 2 jalapeno peppers, halved
  • 3 poblano peppers
  • 2 tbsp olive oil
  • 4 cups of chicken stock
  • 2 tbsp honey
  • 1/2 lime, zest only
  • 1 cup of corn kernels
  • 1 cup of pigeon peas, drained
  • salt
  • black pepper
  • tortilla chips (optional)
  • sour cream (optional)

Preheat your oven to 350 degrees.

Begin by taking one tablespoon of your olive oil and coat your pork tenderloin. Generously season your pork with salt and pepper. Place the pork onto a baking dish and place into the oven for about one hour and 45 minutes. Remove from the oven, and let it rest.

Now, increase your oven temperature to 450 degrees. Take your tomatillos, poblano, onion, and jalapeno peppers, and coat with the additional tablespoon of olive oil. Place on a lined baking sheet and put it into the preheated oven for about 12-15 minutes or until you have a nice char on the vegetables. Remove after you have charred the vegetables and let them cool.

Remove the outer skin from the poblanos, and slice open to remove all of the seeds. Remove the stems from both the jalapeno and poblano peppers.  If you want less heat, remove the seeds from the jalapeno peppers, otherwise leave them in.

Place the onion, peppers, tomatillos, honey, zest, and garlic into a blender or food processor. Add about 1 cup of the stock to the blender, then pulse everything down until you have a green sauce. You want to remove all of the chunks.

Add this to your soup pot and add in the additional chicken stock. Toss in the corn and pigeon peas. Bring to a boil. During this time, take your pork loin and cut it into bite sized pieces, placing those in the pot. Give a good stir, cover, and reduce the heat, cooking for about 10 minutes or until everything is cooked through.

When you are ready to serve, add a bit of tortilla chips to the bottom of a soup bowl, ladle in the chili verde, and top with a dollop of sour cream.

What you end up with is a delicious bowl of chili, packed with just the right amount of heat, and great texture from the corn and pigeon peas.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Chili Verde

Leave a Reply

Your email address will not be published. Required fields are marked *