This last week my husband and I thought it might be a good idea to finally buy a grill for our four year anniversary. Well we have been shopping around, but have not bought one just yet. No worries though because we will be getting one and when we do I will be making this lovely dish along with many others! This recipe is actually my mother's. It is very delicious! Whenever we make fajitas this is something we make to put on top of them!
What you need:
5 lbs. Anaheim chiles
1 lb. tomatillos (outer shell skin removed)
2 large onions, pureed
3 tbs. crushed garlic
3 large tomatoes, pureed
3-5 lb. pork roast
4 cans chicken broth
8 bay leaves
1/4 - 1/2 cup corn starch
5 jalapeno peppers
salt and freshly ground black pepper to taste
If you have a pork loin roast, cut into cubes and brown in olive oil. Season with salt and pepper. Transfer into chile pot and let finish cooking. If you have a pork roast that has a lot of fat on it, first boil it in a pot of water until it falls apart. Drain off water and remove meat, making sure to break into bite sized pieces and transfer to chile pot. Pork loin is an easy, but more expensive option, so any pork roast is a great way to go and they tend to taste better than pork loin because the fat adds flavor.
Without jalapenos, this Chile Verde is not spicy at all; in fact it's rather sweet. With each jalapeno you add to the chile verde, the sauce becomes progressivly spicier. At 5 jalapenos, the chile verde has some pretty good kick and will make most people sweat. But it's not too overwhelming and if added to other dishes like beans, the spicy hot mellows out. You can put in as many or few peppers as you like:)
Grilling and Chile Verde Recipe:
Grill all chiles until the skins are chard. Once grilled, place in a plastic ziplock bag for 10 minutes or until cooled down. By placing chiles in a plastic bag, they sweat their skins off and it makes removing skins easy.
You can use rubber gloves to remove skins and seeds if you don't like the slight burning sensation on your skin. One other reminder, if you choose to remove skins and seeds without gloves, DON'T rub your eyes with your hands afterwards. The chile oil does not wash off and can be quite irritating to your eyes!!!
Once the skins and seeds have been removed either finaly chop or place in a food processor and puree. Place in large pot on medium low heat or if you have a large crock pot, place on high heat. Add all of the other ingredients to the chile pot and let cook for 3-4 hours.
When nearing the end of the cooking time remove the bay leaves and mix 1/4 to 1/2 cup corn starch with cool water. Add to the Verde to thicken the sauce. The more corn starch you add, the thicker the sauce will become.