First off I know real Chili Verde doesn’t have beans in it but my wife likes and wanted them so I don’t want to hear it. Secondly, I don’t know how to make a video yet so I’ll let my pics do the talking.
I forgot to soak my pinto beans overnight so I had to boiled 1 lb. on my grill for 1 hour and then let them soak for 2 hours.
Smeared some shorting on my new 9 quart Dutch oven.
And on the grill.
I added 1 ½ lbs. of trimmed pork shoulder to brown.
Took that out and added another 1 ½ lbs. to brown.
Then took 10 tomatillos and 3 heads of garlic and placed them on the grill to roast.
Chopped 1 ½ medium yellow onion, 1 tablespoon chili powder, 1 tsp. cumin, 1 tsp. Mexican oregano & 1 tsp. rosemary flakes.
In go the onions
And stir in the browned pork and let cook 5 min.
Tomatillos and garlic are done (On 5 to 6 min and tomatillos go into a blender)
Pour in 1 Karl Strauss Red Trolley Ale and let cook 5 min.
In go the chili powder, cumin, Mexican oregano & rosemary flakes.
And after 5 min it looks like this.
Chop 1 jalapeno and 6 of the largest cloves of garlic. (The rest gets chopped up and put in the blender with the tomatillos)
In they go and you guessed it, let cook for another 5 min.
And it looks like this
Add 2 cups chicken stock
And the beans.
Cover and let cook for 2 hours stirring every 10 to 15 min.
After ½ hour
After 1 hour (Had to add another 2 cups of chicken stock)
After 1 ½ hours
At this point I add the tomatillos, 1 head of roasted garlic, 2 chopped jalapenos, and 1 bunch of chopped cilantro (which have been blended) and stir.
After 2 hours. (See the meat falling apart? It’s done)
Add 1 bunch of chopped cilantro, turn off the heat and stir one last time.
Heat up some tortillas
And serve it up.
Money shot.
Now that was some fine eating! Fue muy delicioso!
)