Pork Chili Verde
Sharing 50/50 custody on a 7/7 schedule with my 15 year old son’s father allows me the opportunity to spend quality and valuable time with close friends. On a rainy night too long ago, my friend Kathleen and I made plans to catch up at a local taproom known for their burgers and wood fired pizzas. However as we skimmed the menu over gossip and news of our children, Kathleen mentioned the pork chili verde. Always anxious to try a new menu item and mindful of the weather, I took a chance on a bowl. Topped with sour cream and served with tortilla chips, the chili verde was a lovely bite. Enough so I had to try to recreate it at home.
A few days later, armed with a free afternoon and my good friend Google, I went in search of a good recipe. Elise at Simply Recipes delivered. I trust her recipes to be tested thoroughly. Her pork chili verde was no exception, and all of the ingredients are readily available.
Tomatillos sound exotic and difficult to find, but they are merely a tomato relative. They often hang out near the avocados, garlic, shallots, or tomatoes in the produce section of your local grocery store. If you can’t find them there, try a natural foods store. Peeling the husks of tomatillos is an interesting experience as well. Those little suckers are sticky under the husks!
I was so excited about trying a bowl of chili verde with my dear friend River who is also a foodie, that once completed, I froze two servings until we saw each other later in the week. Freezing the chili worked wonderfully. No texture was lost. We both agreed that the soup was a perfect early after a day of exploring the winter farmer’s market and attending a craft show.
Sour cream on top of the chili verde is a must. The dairy helps cut the slight acid of the tomatillos and the heat of jalapenos and poblano peppers. Tortilla chips add a nice crunch. River and I both felt some added cumin for some smokiness would be a nice touch. We also would have preferred more heat, but there is opportunity to control that by including another jalapeno in the verde sauce. I feel the pork could also be substituted with chicken.
All in all this is a solid recipe for pork chili verde by Simply Recipes and excellent alternative to to a red chili or beef stew on a cold winter evening when you’re craving comfort food.