John Myers
Ingredients for 4 servings:
- 1 kg pork (goulash)
- 4 onions, red
- 10 chili peppers (New Mexico green or Anaheim), large green ones about 15-20 cm long, not quite as hot
- 500 ml chicken broth
- 2 garlic cloves
- ½ tsp cumin
- some clarified butter or goose fat
- some flour
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
Set the oven to the highest grill setting and grill the chilies until they develop a black skin, turning occasionally. This will take about 20 minutes. Remove from the oven and let cool on a damp paper towel. Peel and chop the skin, removing the seeds. Set aside. Peel and dice the onions, then sauté them in a little lard over low heat for 5 minutes. (You can also use vegetable oil, but the lard adds a heartier flavor.) Remove the onions and set aside. Increase the heat in the pot to high, cut the pork into 1-1 1/2-sized cubes, dust with a little flour, and sear bit by bit (like goulash). When the meat is golden brown, add the onions and chilies. Add the cumin and sliced garlic cloves, and deglaze with chicken stock. Cover and simmer for 1 1/2-2 hours. At the end of the cooking time, let the broth simmer a little longer and season with salt and pepper. Serve the chili verde with hot tortillas, wrap them up, and eat them with your hands. Rice also goes well with this dish. Note: In New Mexico, chili that has been diluted with beans or tomatoes is considered adulterated. Here, it is eaten without beans, tomatoes, or corn. Chili verde can also be used as a filling for burros, chimichangas, or as a sauce for enchiladas and chiles rellos. The New Mexico green or Anaheim chilies make it not quite as hot. It has a pleasant heat. Here, you can find the large green chilies in bulk at oriental supermarkets.
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