Think Outside the Box of Tacos
True Mexican food is way more than drive-thru tacos and nachos. There’s a whole world of flavor out there, and Mexican food does it well with cumin, oregano, garlic, onion, and a whole palette of colorful peppers.
Chile verde (verde is the Spanish word for green) is a traditional pork stew from northern Mexico. Filled with green poblano peppers and green tomatillos this dish is definitely verde! It is a delicious, warm, comforting, rich and savory stew.
It’s great when something so delicious is also so good for you. Bone broth, onions, and garlic are all great immune system boosters. (See ten things you can do to boost your immune system here, here and here.)
This is a great make-ahead dish. The flavors are even better the next day, and if there are any leftovers they freeze well, too.
Tomatillos are native to Mexico and look like little green tomatoes wrapped in a papery husk. Their flavor is bright, tart and kind of lemony. To use just pull the husk off with your fingers and rinse them before chopping and using in your recipe.
Poblano peppers are also native to Mexico. They are large, sometimes even larger than a bell pepper, but with a dark green shiny skin, slightly flatter shape and a pointy tip. They are fairly mild, only slightly spicier than a bell pepper, and can be eaten raw or cooked. Cooking mellows their flavor making them somewhat sweet.
- 1 Tblsp olive oil or lard
- 2 lbs ground pork, preferably from pastured pigs
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 large onion, chopped
- 6-8 tomatillos, husks removed, chopped
- 4 medium to large poblano peppers, seeded and chopped
- 6 garlic cloves, minced
- 3 cups chicken broth, preferably homemade or a brand like Kettle & Fire
- 1/2 cup chopped fresh cilantro
- 2 tsp ground cumin
- 1 tsp dried oregano
- lime wedges, sour cream, shredded cheese, chopped cilantro for serving
Heat the olive oil or lard in a large stockpot over medium-high heat. Add the ground pork and brown about four minutes while stirring to crumble. Add the onion, tomatillos and poblanos to the pan and continue cooking another five minutes. Add the garlic, salt,and pepper, and oregano and cook another minute. Then add the chicken broth and chopped cilantro. Bring to a simmer, the cover and cook 45 minutes, stirring occasionally, until the vegetables are tender. Serve the chili verde with a squeeze of fresh lime and any other toppings you like.
WordPress has updated my toolbar and at this writing I can’t access the program that allows me to give you an easy-to-print version of this recipe. I’m sorry about that! So until I get this figured out you will just have to copy and paste onto a blank document if you want a print version.