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| Organic Pork Chili Verde |
Start with Heritage Pasture raised pork. It just tastes better. If you don't have your own pig handy then get it at your local farmers market or Trader Joes. I like to use picknick shoulder but any cut works. Go ahead and make a potful and you will enjoy it for days.
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| Pasture Raised Heritage Pork adds the best flavor |
- Cut the pork into chunks and brown in Olive oil, with lots of fresh garlic and cumin.
- Add a whole diced onion
- Two diced Bell peppers
- 6 tomalitos
- 4 Fresh Green Chilies that have had the skins broiled/blistered off (put them under the broiler till they blister then dunk in cold water to skin off. Dice/Remove seeds if you don't want it too hot. And YES you can use canned chilies but it won't be organic!
- One bunch of cilantro diced
Fill water to about 2/3 full in the large stew pot that the meat was browned in. Add everything, Bring to a boil and then simmer for 3 -4 hours.
Serve with fresh corn tortillas, radishes and guacamole. Amazing!
HINT: Many farmers markets (at least in the west) have fresh roasted chillies and these are what you want. Make Verde or layer them with beaten egg, cheese and bake as a relleno casserole.. yum!
Photo: Craig Rippens, Marin Farmers Market
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Follow the Castle Gardener. Perfecting permaculture and organic practices that are NO WORK and can be done by a farm girl with painted nails..
