by Todd Barron at FoodieCuisine.com
Chili Verde Tacos
You may not realize it, but the name chili comes from chili con carne (“Chili with meat”) which is Spanish for “peppers with meat.” It was invented by the Spanish Canary Islanders in San Antonio, Texas, and is even the official dish of Texas. The official chili has no beans in it and if you use beans it’s technically not even chili. In this article I cover a bean-less dish.
One of my favorite chili dishes to make is Chile Verde which means “Green Chili” and it’s very simple in composition. It has slow cooked pork, tomatillos, garlic, chicken broth, onions, and peppers such as jalapeno, Serrano, or even Habanero. I also added some cilantro to this dish for a citrus tone. As you will read, I like to put my chili on corn tortillas, add some lime, cilantro, queso fresco, and eat them taco style. The family loved this recipe!
Ingredients (Makes 24 tacos)
- 4 pounds pork loin
- 1 bunch cilantro
- 6 limes
- 10 tomatillos
- 10 cloves garlic peeled
- 2 white onions
- 6 fresh large jalapeno peppers
- 2 chicken bullion cubes
- 1 16oz jar salsa verde
- 6 cups water
- 1/2 cup extra virgin olive oil
- 1 tablespoon butter
- salt and pepper
- 36 yellow corn tortillas
- 4 ounces queso fresco
Prep work
- Turn the oven on to 400 degrees
- Wash all of the vegetables
- Remove the head of the cilantro and chop it roughly, reserve half a cup for later
- Dice the onions
- Dice the jalapenos
- Quarter the limes and reserve for later
- Quarter the tomatillos
- Cut the pork loin into 1″ cubes and salt and pepper BOTH sides liberally
- Peel the garlic if not done so yet
Sear the pork
- Heat the butter and 1 tablespoon of oil in a Staub Coq Au Vin Cocotte
Tweet
Loading ...