Chile Verde

Have you ever venture out or step out of your comfort zone when it comes to food? If you haven’t…you definitely should, the outcome is desirable and surprising.

I decided to make my Beef Chile Verde dish, since Chris was talking about it. He and I ventured out to the Mexican Supermarket Mi Pueblo, which was a very interesting trip. People there were starring at us like they’ve never seen Asians before, or maybe no Asians have ever shopped there. I’m all about adventure and getting that authentic flavor. When we got to the meat counter, I asked the butcher what type of beef is the best to cook the Chile Verde with; he had to ask the older gentlemen in the back. So he came out and walked over to the pork section and pointed, I thought he was confused so I repeated myself and said “NO….what type of beef?” He replies, “Only pork, no beef…Chile Verde sauce is only with pork,” he also added “pork green, beef red”, Chris and I both looked at each other, I was skeptical and I asked “do you want pork?” Chris goes, “Let’s go with the expert, they know better.”

Which it make sense, I have never seen Beef Chile Verde on the menu at a Mexican restaurant. I have to tell you; luckily we listened and went with the pork because this dish tastes 100 times better with pork. From now on I’m going to stick with the term “pork green, beef red” when it comes to Mexican dishes.

I pretty much kept the same ingredients and cooking directions from the Beef Chile Verde recipe.

Ingredients: * serves 4 to 6

3lbs pork shoulder, trimmed of fat and cut into 1-inch cubes

2 white onions halved, roasted

5 cloves of garlic, roasted

2 jalapenos, halved and roasted

1 Serrano chile, halved and roasted

1 bunch cilantro

1 ½lb tomatillos, husks removed, boiled and soften

1 tablespoon extra virgin olive oil

½ cup chicken stock

Pinch of garlic and onion powder

Salt and pepper to taste

Directions:

1.       In a large pan, cook pork over high heat, pour and drain out liquid. Add oil, return pork back in pan, season with garlic and onion powder, salt and pepper.

2.      In blender, add boiled tomatillos, roasted white onions, garlic, jalapenos, Serrano chile and cilantro. Pulse and blend all ingredients are mixed.

3.      Add in Chile Verde sauce into the pan with the pork, and then add in chicken stock to cover the meat. Lastly add salt and pepper to taste, until the sauce is thicken then ready to serve.