Slim’s Last Chili Verde

Jun 02, 2023June 2, 20231 41
Slim's Last Chili Verde - A Spicy and Hearty Stew Perfect for Winter Months
in Stew

Prep

30 min

Cook

5 hr 30 min

Ready In

6 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
10
Calories
616
Sugar
4g
Fat
47g
Slim's Last Chili Verde is a classic Mexican dish that is perfect for cold winter days. The stew is traditionally made with pork shoulder, onions, garlic, chilies, and tomatillos, which are slow-cooked together to create a rich and flavorful broth. The spices used in the recipe, such as cumin and coriander, add depth and complexity to the dish, while masa harina is used as a thickening agent. This hearty stew is often served with tortilla chips or warm flour tortillas, and is a favorite among those who enjoy spicy and flavorful dishes.

Instructions

1.Heat 1/2 cup olive oil in a large pot over medium-high heat.
2.Add the onions and garlic, and cook until translucent, around 6-8 minutes.
3.Add the serrano peppers and jalapenos, and cook for a further 2 minutes.
4.Add the pork and cook until evenly browned, around 8-10 minutes.
5.Add the chicken broth and bring to a boil.
6.Reduce heat to low and simmer for 4 hours.
7.Preheat oven to 425°F.
8.Roast the Anaheim chilies and tomatillos in the oven until charred and soft, around 20-25 minutes.
9.Remove the charred skin from the chilies and tomatillos, and place them in a blender or food processor with the remaining 1/2 cup of olive oil.
10.Puree until smooth and add to the stew.
11.Add garlic powder, black pepper, cumin, oregano, coriander, and salt, and stir to combine.
12.Mix masa harina with enough water to form a paste, and add to the stew.
13.Simmer for a further 15-20 minutes.
14.Serve hot with tortilla chips or warm flour tortillas.

PROS

Slim’s Last Chili Verde is an incredibly flavorful and spicy stew that will warm you up on even the coldest of winter days.

The combination of pork, chilies, and spices creates a unique and delicious flavor profile that will leave you wanting more.

CONS

This stew is quite spicy and may not be suitable for those who have a low tolerance for heat.

The lengthy cooking time and preparation may also be time-consuming for some.

HEALTH & BENEFITS

Pork is an excellent source of protein and contains essential vitamins and minerals such as thiamine, niacin, vitamin B6, and zinc.
The chilies and tomatillos in this recipe are a good source of vitamins A and C, as well as potassium and fiber.
However, this recipe also contains a high amount of fat due to the use of pork shoulder and olive oil.

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