Chili Verde Recipe

Ingredients

For the green sauce:

Tomatillos: 1 pound, husks removed and rinsed

Poblano peppers: 2–3

Anaheim peppers: 2–3

Garlic: 4 cloves, unpeeled

Onion: 1, cut into quarters

For the chili:

Whole cumin seeds: 2 tablespoons

Chicken broth: 4 cups

Beef broth: 1 cup

Pork tenderloin: 1 pound, cut into bite-sized pieces

Salt and black pepper: to taste

Olive oil: for browning the pork

For serving: warm flour or corn tortillas

Step 1: Roast the vegetables.

Preheat the oven to 425°F (220°C).

Spread the tomatillos, poblanos, Anaheims, unpeeled garlic, and onion quarters on a baking sheet.

Roast for 20–25 minutes, until the vegetables are soft and charred in spots.

Step 2: Blend the sauce.

Let the vegetables cool for a few minutes.

Squeeze the garlic out of its skins.

Pull the stems off the peppers, remove the seeds, and peel away any loose, blackened skin.

Add the tomatillos, peppers, garlic, and onion to a blender and purée until smooth.

Set aside.

Step 3: Toast the cumin.

Place the cumin seeds in a large, dry pot over medium heat and toast for about 2 minutes, stirring, until fragrant.

Step 4: Build the chili base.

Pour the blended sauce into the pot with the cumin and stir.

Add the chicken and beef broth and bring to a simmer.

Step 5: Brown the pork.

While the sauce heats, warm a little olive oil in a skillet over medium-high heat.

Season the pork with salt and pepper and brown it for about 5 minutes, turning to color all sides.

Step 6: Simmer.

Add the browned pork to the pot and stir.

Let the chili simmer for 30–40 minutes, until the pork is tender and the sauce has thickened slightly.

Step 7: Season.

Taste and add more salt and pepper as needed.

Step 8: Serve.

Ladle the chile verde into bowls and serve hot with warm tortillas on the side for dipping.

Enjoy!