Green Chile was one of the first recipes that I ever committed to memory. Thanks to the mother of my childhood friend Jennifer Arriaga, I leaned how to cook this dish in my early teens and have been making it ever since.
Green Chile or Chili Verde is the lesser know (in the UK) sister to the popular American Southwest staple of Chile Con Carne. Chile Verde is a Mexican stew that really lets the flavours of chili's sing. There are many variations of the chili, some to include tomatillos or white beans, but never tomatoes. In this version I've used Padron peppers, their flavour works wonderfully in this stew. Feel free to replace with any mild-medium chilies that you have available.
As with most soups and stews, this taste better if you cook it then leave to chill overnight then reheat to serve.
Chile Verde
500g Pork Shoulder trimmed of fat and cubed.
6tbs Flour
salt and pepper
6 tbs Olive oil
2 Onions Chopped
6 Cloves Garlic Chopped
150g Padron Peppers topped
1 Green Peppers (Bell) deseeded & finely chopped
1 Jalapeno pepper deseedded & finely chopped
1 Tbs Cumin Seeds
1 tbs Mexican Oregano (Cool Chile Company)
1ltr Vegetable stock
Heat a small amount of olive oil a large heavy lidded pan (Cast iron works great), saute the onions garlic over a low heat till translucent. remove from pan and set aside. Add a bit more oil and saute the Padron, Green & Jalapeno peppers till soft (about 2 minutes) Remove from pan and add to reserved onions.
Place the flour into a plastic bag and season generously with salt and peper. Add the pork to the bag and shake to coat. Heat the remaining oil in the pan add the pork in batches if your pan is not big enough to accommodate without crowding. Brown on all sides. add the cumin and Oregano and cook for another minute
After all the pork is browned and cumin fragrant, return the onions and peppers to the pan add the vegetable stock.
Simmer covered until the pork is tender and falling apart. This usually take about 90 minutes.
