This time of year, all types of chilies are showing up in the produce bins. (a little more expensive this year) I like the mild taste of green chili--of course if you are a "chili head" who prefers real spicy food, you don't have to stick to a traditional recipe. You can always add one or more hot chili peppers. Here's my favorite recipe for this dish.
Green Chili or Chile Verde
1+1/4 pounds Boston butt, trimmed of fat and cut into 3/4-inch cubes
1/2 cup chicken stock
1/2 medium onion, diced
3 garlic cloves, minced
one 14+1/2-ounce can Mexican-style stewed tomatoes, undrained
1 cup chopped roasted mild green chili, preferably New Mexican or Anaheim,
1/2 tsp. dried oregano, preferable Mexican
1/2 tsp. salt
In a large, heavy saucepan, combine the pork, 2 Tbs. of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20 to 25 minutes.
Add the remaining stock and scrape up any browned bits sticking to the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce the heat to a simmer and cover the pan. Cook for 2 to 2+1/2 hours, stirring occasionally, until the meat is quite tender.
The chili can be served immediately, but the flavor improves with a day's refrigeration and reheating. Serve steaming hot in bowls.
Green Chili or Chile Verde
1+1/4 pounds Boston butt, trimmed of fat and cut into 3/4-inch cubes
1/2 cup chicken stock
1/2 medium onion, diced
3 garlic cloves, minced
one 14+1/2-ounce can Mexican-style stewed tomatoes, undrained
1 cup chopped roasted mild green chili, preferably New Mexican or Anaheim,
1/2 tsp. dried oregano, preferable Mexican
1/2 tsp. salt
In a large, heavy saucepan, combine the pork, 2 Tbs. of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20 to 25 minutes.
Add the remaining stock and scrape up any browned bits sticking to the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce the heat to a simmer and cover the pan. Cook for 2 to 2+1/2 hours, stirring occasionally, until the meat is quite tender.
The chili can be served immediately, but the flavor improves with a day's refrigeration and reheating. Serve steaming hot in bowls.