- By Tom Jackson
- Feb 14, 2017
Chef Tom cooks up a delicious pot of chili verde.
Chili Verde Recipe
- 4 lb pork butt, cut into 1-inch cubes
- 2 medium yellow onions
- 1 lb Anaheim or poblano chiles
- 1 lb tomatillos
- 1 bunch cilantro, stems removed
- 6 cloves of garlic, crushed, peeled
- 3 tbsp cumin, ground
- 2 tbsp Mexican oregano
- 1-2 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 (12 oz) bottle dark Mexican beer (Negra Modelo)
- 4 C vegetable stock
- 1 lb russet potatoes, peeled, diced
- kosher salt
- avocado oil (or vegetable, grape seed, etc.)
Roast the chiles in your cooker over direct high heat (450°F) until skins are blackened on all sides, then place in a zip top bag for about 15 minutes. Peel the skins off, remove the seeds and dice.
Quarter one of the onions, leaving the quarters intact at the root end, so the quarters hold together. Peel the skins from the outside. Grill the onion quarters and tomatillos until nicely charred. Roughly chop the onions.
Combine the grilled onion, tomatillos, roasted chiles, cilantro and garlic in a food processor or blender. Add one cup of the vegetable stock. Process until smooth.
Toss the cubed pork in a little oil, just to coat the outside. Grill the cubed pork over direct heat until nicely browned. Remove from the grill. Place a Lodge Logic 7 quart dutch oven in the grill.
Peel and slice your second onion. Add enough oil to cover the bottom of the dutch oven. Add the sliced onion, cubed, grilled pork, salsa verde, cumin, oregano and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Mix well. Add the beer, and enough vegetable stock to cover everything. Simmer until the pork is tender enough to pull apart with a fork, but not yet falling apart on its own.
Add the diced potato and more vegetable stock or water, if necessary. Continue cooking until the potatoes are tender, about 30 minutes. Taste and season with salt, as necessary.