I like roasting my chilis and tomatillos instead of boiling them. I also like to add some chili de Arbol for some extra kick of spice. Meat is browned and tender. My chili verde is better than at most restaurants. Put a lot of love into and you’ll get incredible tasty results.😋
by No-Negotiation6118
5 Comments
Chili verde Recipe:
-any kind of meat but I prefer pork shoulder for this recipe
-tomatillos
-serranos
-jalapeños
-yellow onion
-chili de arbol
-salt
-chicken bouillon powder
Steps:
1. Cut the meat into bite size pieces and marinate with salt.
2. Add marinated meat into pot with some oil and cook till brown.
3. While meat is browning, wash your vegetables and cut up your onion.
4. Roast tomatillos, onion, jalapenos, and serranos on a pan until it’s toasted. Toast the chili de arbol last since it doesn’t take long to toast, only need about 30 seconds and remove from heat.
5. After everything is toasted blend into food processor or blender with salt and chicken bouillon.
6. Add chili verde mixture to pot of meat and add half or a cup of water to the pot of salsa if too thick. Let it come to a boil and lower the heat to medium with lid on and cook for another 10-15 minutes or until meat is tender to liking. Taste to see if it needs more seasoning like salt or chicken bouillon.
7. Turn off heat after meat is tender to liking and enjoy. Be careful since it’s really hot. Enjoy with some corn tortillas, rice or just by itself!
Looks great.
Looks better than my dinner. Thanks for posting and I can’t wait to try this.
Planned making this tomorrow, I’m stoked. I like makin a couple tacos with the meat right when it gets done, then a bowl with every meal till it’s gone. I’d love to try yours, looks money. Peace.
Looks good chef 👌 but just to clarify, “chili” is the bean and meat stew. What you are making is “chile verde” and those peppers are “chile de árbol.”