You will notice the reappearance of Chili Verde on the menu this week as it got scratched last week. I’d done a fairly hard session of weight that day after working and by the time I hit dinner it was all down hill, or is that up hill? I realized I had to go out the garage and get more stuff and than the pot I needed wasn’t clean. The pot pushed me over the edge. We had quesadillas instead.
So it is back this week. Its kind of nice when you can roll a dinner over to the next week one less meal to think about. This Chili Verde recipe comes from the Joy of Cooking, it originally uses chicken. We didn’t care for it with chicken but overall liked it. I made it with pork and loved it that way. I usually use pork tenderloin or chops for this. You can use a tougher cut just make sure to adjust cooking times for the meat.
This recipe makes enough for a dinner and lunch. It freezes well so feel free to big batch it if you want to. A friend in Canada won a chili cook off with this recipe.
Sunday – Lamb Ragu, garlic bread
Monday – Steak, baked potato, and asparagus
Tuesday – Chili Verde
Wednesday – meatball sandwiches
Karcho, bread sticks, Freezer soup
Friday – Easy night
Saturday – White Turkey (from freezer) enchiladas
Chili Verde – adapted from The Joy of Cooking
2 tablespoon olive oil
1 cup chopped onions
1/2 cup celery
1 tablespoon chopped garlic
Cook on medium heat until vegetable are tender about 5 minutes, Sprinkle with:
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
Cook about 1 minute. Meanwhile cut up:
2 pound pork tenderloin
Add to pot and cook for 3 minutes. While pork is cooking drain and cut up
1 cup canned tomatillo ( you can use fresh if you want to)
1 large bunch of cilantro (reserved the leaves for later)
Finely chop cilantro stems and leaves separately.
Add stems to pot with 3 cups chicken stock (use two cups if you wan less sauce.)
4 oz. green chilis chopped (I use canned)
2 fresh jalapeños (optional)
Add to pot and simmer for 20 minutes. Add the cilantro leaves and cook for 10 more minutes.
Add 2 tablespoons lime juice at the end and correct seasons. Serve with tortillas and rice or just eat by itself.
Note: I bump up the chilis and drop the jalapeños as a member of our family does not tolerate hot/spicy food well. The recipe still turns out great.