Day Six: Chili Verde with White Beans

26 Oct

With the rainy/snowy and gray weather we’ve been having, I’m craving more and more comfort foods. One of my all time favorite comforting pork dishes is chili verde – there is just something so great to me about the mix of tart tomatillos, roasted green chilies, and tender pork. I decided that since I’d be using meat that I cooked already, I’d make more of a green chili with pork and white beans, rather than a traditional chili verde.

The chili was perfect for the cold night, with a good amount of heat from the jalapeno and some tang from the tomatillos. Because the meat is shredded, it almost melts into the sauce, ensuring every bite has some pork in it. The flavors aren’t complicated, but just really good.

The recipe below can be adapted to your own tastes. In particular, the jalapeno can be adjusted depending on the heat level you prefer. Also, if using canned tomatillos, they can sometimes come off a bit tart. If that is the case, you can add a little bit of sugar to offset this.

Chili Verde with White Beans (about 3 servings)

  • 1 12-oz can tomatillos, or 1 lb fresh tomatillos
  • 1 large poblano chili
  • 1 tbsp minced jalapeno (I used jarred jalapeno)
  • 2  teaspoons olive oil
  • ½  cup chopped onion
  • 3 garlic cloves, left whole with skn
  • 1 tsp cumin
  • 1 tsp tbsp dried oregano (or 1 tbsp fresh)
  • 1 ½  cups chicken stock
  • 1  can (15.5 ounces) white beans, with liquid
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 cups cooked, shredded pork shoulder
  • salt and black pepper, to taste
  • crumbled feta cheese or cotija cheese
  • juice of lime

Preheat oven with broiler. Place drained tomatillos (if using fresh, remove papery wrapping) on baking sheet with garlic cloves (in skin) and roast 5 – 8 minutes, until they begin to char. Remove and place tomatillos in blender. Remove garlic from skin and add to blender when cool enough to handle.

Meanwhile, roast poblano chili on a baking pan until blistered and blackened; place in a plastic bag. Let the poblanos cool a bit, then remove seeds and skins. Add to the blender, along with the jalapeno and 1/2 cup cilantro. Blend the chili-tomatillo mixture until smooth.

Heat olive oil in a saute pan. Add onions and cook about 5 minutes, until soft and the edges beginning to brown. Stir in cumin and oregano and cook for about 1 minute. Add the tomatillo mixture and cook for 5 minutes until slightly thickened. Add stock and the beans (plus their liquid). Bring to a simmer and cook for about 20 minutes. Add the shredded pork, bring to a simmer, and cook for 10 more minutes. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with cheese and the remaining cilantro, and squeeze some lime on top.


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