MEXICAN CHILE VERDE 2 WAYS! ON THE STOVE VS INSTANT POT | KITCHEN CAPTAIN | EPISODE 2

Easy CHILE VERDE!

#IanWalsh #KitchenCaptain #ChileVerde

CHILE VERDE ON THE STOVE
Servings 8 | Prep Time 30 mins | Total Time ~3 hrs
INGREDIENTS
CHILE VERDE SAUCE:
2 lbs / tomatillos, husked and rinsed
2 poblano peppers, stemmed and sliced in half lengthwise
3-4 jalapeños, stemmed and sliced in half lengthwise
5 garlic cloves, unpeeled

REST OF THE GOODS:
2 tbsp / olive oil
3 lbs / pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes
2 tbsp / ancho chili powder
1 tsp / cumin
Salt and black pepper, to taste
1 large onion, chopped (white or yellow)
4 garlic cloves, peeled and finely chopped
1 tbsp / Mexican oregano
½- 1 cup / bone broth, chicken stock, or chicken broth
½ cup / cilantro, chopped
1 large lime, juiced

FOR SERVING:
Extra limes
Sliced jalapenos
Fresh chopped cilantro
Flour or corn tortillas
Spanish rice

DIRECTIONS
1. Set oven to Broil. Remove papery husks from tomatillos, rinse well, and cut in half. Don’t forget those husks god dammit! On a well-oiled baking sheet, place tomatillos (cut side down), along with your garlic cloves, poblano’s and jalapeno peppers. Place in oven close to Broiler for about 12- 15 minutes, until the skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element. If it takes that long, just pour another glass of wine.
2. Remove from oven and let those bitches cool. Once cool enough to handle, remove the skins of your peppers, and tomatillos (if you want, I leave them on). Add the tomatillos and peppers to a Vitamix or food processor and blend until smooth. Set aside for now. You put them in a plastic bag for a couple minutes to speed up the peeling process. I used a paper bag and that was all kinds of dumb.
3. In a large bowl add your pork shoulder cubes, with ancho powder, cumin, salt and pepper. Then get those hands dirty; slathering all that goodness over the meat. Yes I said slather.
4. Heat olive oil in a large pot over medium high heat, and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pot and has a better chance of browning well. Using a slotted spoon or tongs, lift pork out of pot, place in bowl, and set aside.
5. Sauté onions and garlic in pot, stirring occasionally until limp, about 5 minutes. Your kitchen should now be smelling like the best your nose has encountered.
6. Add the pork back into the pot, with the Mexican oregano, chile verde sauce, bone broth (1/2 cup up to 1 cup if you’d like a thinner chile verde) and top it off with a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
7. Bring to a boil, and then reduce to a slight simmer with lid partially closed. Cook for 2-3 hours, or until the pork is fork tender. The longer that thing slow cooks, the better it is. Nice and tender. Don’t rush it.
8. Remove the chile verde from the heat and stir in the chopped cilantro, and juice from 1 lime. Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes.
RECIPE TIPS/ NOTES
• Use a plastic bag and tie the top, allowing the peppers to steam after they come out of the oven for 10 minutes. Let them cool to the touch so you don't burn the sh!t out of your fingers, then peel skins.

INSTANT POT
Servings 8 | Prep Time 30 mins | Total Time 1 hr 30 mins
DIRECTIONS
1. Option 1: Follow steps 1-2 of Chile Verde On The Stove recipe. Option 2: Turn on Instant Pot, select Sauté function, and add 1 tbsp olive oil. Add husked and rinsed tomatillos, jalapenos, and crushed garlic to the hot oil. Sauté, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.) Then transfer veggies to a Vitamix or food processor, and puree until smooth.
2. In a large bowl add your pork shoulder cubes, with ancho chili powder, cumin, salt and pepper. Then get those hands dirty; slathering up all that goodness over the meat. Really get nasty with it!
3. Clean and dry the inner pot of the Instant Pot. Select Sauté function once again and heat up 1 tbsp olive oil. Add pork, and sear until browned on all sides. Then transfer to a bowl and set aside.
4. Add 1 whole chopped onion, 4 chopped garlic cloves, and ½ cup bone broth (you can also use chicken stock or broth), to deglaze pot. Cook until vegetables are soft, about 7 to 8 minutes. Cancel Sauté function. Pour in another ½ cup bone broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Last but definitely not least, stir in your Chile Verde sauce. Wont be Chile Verde without that!
5. Close and lock the lid, turn venting knob to sealing position. Pressure cook, at high pressure for 30 minutes + 10 minutes natural release. Unlock and remove the lid, stir in chopped cilantro, and fresh lime juice, & enjoy with your favorite toppings!

Видео MEXICAN CHILE VERDE 2 WAYS! ON THE STOVE VS INSTANT POT | KITCHEN CAPTAIN | EPISODE 2 канала Ian Walsh