I am surprised I didn't post this recipe when I made and canned it. The other night, after a daylong trip into Carson City, I came home exhausted and didn't feel like cooking. I remembered my Chili Verde and went to hunt for the jars in my pantry. I should mention that it took months to finally organize my pantry that was stacked with all the boxes and jars that I had canned last summer and fall. Greg and I just couldn't seem to find a day where we could get together and organize all those jars and boxes. Now that it is organized, I can't find anything. Go figure. My memory is just not the same. After the hunt though, I was able to find my Chili Verde. While heating it up on the stove top, I cooked my rice in my electric pressure cooker. Voila, after a few minutes we had a fast food meal that was absolutely delicious. One quart of Chili Verde and a 4 servings of rice was enough for the three of us. We had leftovers for Greg's lunch, too.
I found this recipe at www.simplyrecipes.com. I modified it to my tastes and to can. I tripled this recipe and it made 12 quarts to can.
Chile Verde
1 1/2 pounds tomatillos, husked and rinsed and halved
5 garlic cloves
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 lbs pork shoulder (also called pork butt), trimmed of fat and cut into 1 to 2 inch pieces
salt
pepper
olive oil
2 onion, chopped
1 Tbsp dried oregano
2 1/2 cups chicken broth
pinch of ground cloves.
Place tomatillos, garlic, Anaheim (poblano) chilies, and cilantro into a blender and pulse until all ingredients are finely chopped and mixed. You might have to add some of the chicken broth to get it too chop up. I did.
Heat oil in a large, heavy skillet over medium-high heat. Season the pork cubes with salt and pepper. Brown cubes well. Do this in batches so the pork is not crowded. Remove pork to a bowl and keep browning batches of pork. After pork is browned, add onion to the skillet and cook until limp. Add all the ingredients to the large pot. I had to use 2 pots because I didn't have one big enough. (I tripled the recipe.) Taste for salt and pepper. Simmer for an hour. Then can according to directions.
