SLIM'S LAST CHILI VERDE

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This recipe is from Slim's Last Chance in Seattle, Washington. I know it sounds like Slim passed after eating this dish but Slim, whereever he may be, did not end it all after eating this chili.

Provided by Member 610488

Categories     Stew

Time 3h30m

Yield 1 gallon

Number Of Ingredients 16

1 cup olive oil, divided
5 cups onions, diced
1/2 cup garlic, chopped
1/3 cup serrano pepper, chopped
1/3 cup jalapeno, chopped
5 lbs pork shoulder, diced into 1/2 inch cubes
1 quart chicken broth
20 anaheim chilies
15 tomatillos
3 tablespoons garlic powder
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup masa harina

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan over medium heat, add olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
  • Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  • Meanwhile, place the Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
  • Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  • Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  • In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  • Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Nutrition Facts : Calories 8728.8, Fat 642.3, SaturatedFat 174.8, Cholesterol 1610.3, Sodium 9264.4, Carbohydrate 292, Fiber 49.9, Sugar 106.9, Protein 458.2

info for all
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I love this recipe! It's the perfect way to use up leftover pork.


Khaled Manna
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This chili verde is so easy to make and it's always a hit with my family.


bafana malenda
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I'm so glad I found this recipe. It's the perfect chili verde for a party or a potluck.


Eviejean87
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This is the best chili verde I've ever had! I will definitely be making this again and again.


Qudir Baloch
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This chili verde is amazing! The flavors are so well-balanced and the pork is cooked to perfection.


Abdur Rahman ISMAM.
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I love this recipe! It's so flavorful and the pork is so tender.


maja krw
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This is the best chili verde recipe I've found. It's so easy to make and it always turns out delicious.


Darija Ikonomov
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I've made this chili verde several times now and it's always perfect. It's the perfect comfort food for a cold winter day.


Naimul huda Murad
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This chili verde is my new go-to recipe. It's so easy to make and it's always a crowd-pleaser.


Zahid Amin
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I'm not a big fan of chili verde, but this recipe changed my mind. It was so good!


Raphael Moses
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I love this recipe! It's so easy to make and it always turns out delicious.


Cliffton Tadiwanashe
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This is the best chili verde I've ever had! The pork was so tender and the sauce was so flavorful.


Hazel Kersh
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I made this chili verde for a party and it was a huge success! Everyone loved it and asked for the recipe.


Nwate Lekpeabari
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This chili verde was a hit with my family! The flavors were amazing and it was the perfect amount of spicy. I will definitely be making this again.


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