Two Steps From Hell Chile Verde

Tami of runningwithtweezers always has some great blog event ideas and her RWT Chile Cook-Off comes at a good time when we are full of elegant and rich Christmas dishes and need a humble pot of good chili to head us into the New Year.Don’t let this seemingly innocuous bowl of chile verde fool you! Upon first taste, your inner fire alarm begins to clang, but before it reaches the three alarm stage, the heat begins to mellow out to a nice glow. I used two jalapenos which was plenty hot for me, but for inveterate chileheads, go for the max-eight! Chile Verde is a great make-ahead dish and seems to improve upon reheating. Serve over rice and garnish with cilantro and chopped radishes. Prior to browning the pork tenderloin, the meat is seasoned with a rub consisting of oregano, ground cumin, cayenne pepper, ground coriander, and freshly ground black pepper. This spicy rub permeates the pork and gives the chile verde depth and some additional heat.Chile VerdeRub1 tablespoon oregano2 teaspoons ground cumin1 teaspoon ground coriander1/2 teaspoon freshly ground pepper1/2 teaspoon cayenne pepper3-3 1/2 pounds pork tenderloin2 medium onions, chopped6-8 garlic cloves, minced4 tablespoons oil2 bay leaves1 12 oz. can beer4 cups good chicken broth10 green chiles, charred, peeled, seeded and stemmed

or

1 7oz can chopped green chiles2-8 jalapenos, seeds and ribs removed, minced6 carrots, peeled and cut into chunks3 russet potatoes, peeled and cut into chunksCilantro and chopped radishes for garnishCut meat into 2 inch pieces and rub thoroughly with the spice rub. Brown the meat in batches, using two tablespoons of oil at a time. Set meat aside when browned. Saute onion until soft, then add garlic.Return the meat to the pan with the onion and garlic. Pour in the beer and simmer briskly, than add the broth and bay leaves. Cook for 30 minutes. Add the chiles and jalapenos, cook for 45 minutes, than add potatoes and carrots. Simmer until vegetables are tender, but not mushy. Correct seasonings.Serve over rice and garnish with cilantro. Serves 6.Recipe adapted from “Red and Green Chile Book” by Jacqueline Higuera McMahan

3 Comments

  1. Jerry
    December 30, 2007 / 4:38 pm

    WOW – the perfect ‘anti-Yule’ food. I love it!

  2. Lynnylu
    January 1, 2008 / 11:47 pm

    Thanks, Jerry. After all the rich food of the holidays, we definitely need some comfort food.

  3. tcphoto1
    January 12, 2008 / 1:32 pm

    I appreciate the comment left on my chili shot. I’ve got to admit that I’m into your recipe. The flatware is very nice also, it is in the details right? Good luck in the cook off. TC

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