Homemade: Chili Verde

Thursday, December 4, 2014


There's something incredibly comforting about mincing garlic and chopping a heaping bunch of fresh cilantro. A winter kitchen comes to life with such vibrant aromas. While chili verde isn't exactly a Christmas dish, seeing jars of tomatoes blend with green chilies and oregano create the culinary colors of the season and it just feels festive. In my family any time is a good time for Mexican food. It runs in our blood. It's part of my heritage. This recipe is my grandma's. One she learned from her mother. Then passed to her son. It brings to mind my great-grandmother, my namesake, slapping homemade flour tortillas between her hands. My grandma making other native dishes from memory. It's the type of meal that crosses generations and binds them together in the shared warmth of a familiar story.

Chile Verde
(serves 6)

3 lbs cubed pork
2 T dried oregano
1 1/2 t. minced garlic
1/2 t. cumin
2 t. salt
1 t. chili powder (or to taste)
1 can (60 oz) whole tomatoes drained
1 can (7 oz) diced green chilies (heat depends on your preference)
1 can (7 oz) green chili salsa (Trader Joe's has a good one)
6-8 green onions chopped
1 bunch cilantro chopped (for garnish)

You can make this on the stove, but I like to make it in a crockpot so that the meat cooks for hours and falls apart with a fork.  Place cubed pork in the crockpot, cover with spices, and remaining ingredients. Let simmer on low for 7-8 hours. Serve with warm flour tortillas. Also pairs nicely with refried beans and spanish rice. 

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