Chef Tom's Chili Verde

By carvalhohm

Ingredients

• 2 Tbsp. olive oil
• 3 lbs. cubed pork
• 2 cups water
• 1 Tbsp. chicken base or 2 chicken bouillon cubes
• 3 cans (11 oz. each) tomatillos, puree to chunky
• 3 Tbsp. garlic, minced
• 1 can (14.5 oz.) Diced Tomatoes in Natural Juices
• 3 cups onion, coarsely chopped
• 2 cups red peppers, coarsely chopped
• 2 cups anaheim or poblano peppers seeded and coarsely chopped
• 4 tsp. cumin
• 2 tsp. ground chili pepper
• 1 Tbsp. oregano
• 3 tsp. diced canned chipolte
• 2 cans (15.5 oz. each) Mild Chili Beans in Chili Sauce

Details

Servings 12
Adapted from brooksbeans.com

Preparation

Step 1

In a large frying pan, heat olive oil. Add cubed pork and cook until brown, stirring often to rotate meat; pour into colander and drain. Put meat into a 3-quart soup kettle. Add water, chicken base, tomatillos, garlic, diced tomatoes, onion, red pepper and peppers.

Bring to a boil, reduce heat to low and add cumin, chili pepper, oregano and chipotle; simmer uncovered 1 hour.

Add beans and heat until beans are hot.

Note: Alternative cooking method for meat is to place olive oil and pork and roast in a 9- x 13- inch pan in a preheated 375°F oven for 1 hour. Put meat in a soup kettle. Add 2 cups of water to roasting pan, stir to dissolve the pan drippings and add to soup kettle.

Cooks Note: Tomatillos is from the tomato family. Chipolte is a smoked jalapeno.

Makes 12 servings