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Chili Verde
Cummulative Rating
Servings
Makes 6 to 8 servings.
Difficulty
Involved |
Ingredients
1-1/2 cups dried black beans, picked over and rinsed
4 medium poblano chiles
4 medium cubanelle chiles
3 medium green bell peppers
1 medium habenero chile
1 pound fresh spinach, stemmed
10 medium tomatillos-husked, rinsed and quartered
5 scallions, coarsely chopped
1 pound gf bacon, cut into 3/4-inch pieces
2 bay leaves
3 Tablespoons vegetable oil
2 pounds trimmed boneless pork shoulder or butt, cut into 1-inch cubes
Salt and freshly ground black pepper
1 medium onion, finely chopped
6 garlic cloves, minced
1 Tablespoon sugar
1 Tablespoon ground cumin
1 cup finely chopped fresh cilantro leaves
GF tortilla chips and sour cream, for serving. |
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Directions
Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1 hour.
Meanwhile, roast the poblanos, cubanelles, bell peppers and habanero under the broiler as close to the heat as possible or over a gas flame, turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Remove the skin, cores, seeds and ribs. Drain and pat dry. Place them all in a food processor with the spinach, tomatillos and scallions and puree until smooth.
Drain the black beans and return them to the saucepan. Add the gf bacon, bay leaves, and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1-1/2 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves.
Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season pork cubes with salt and black pepper. Add some of the pork to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.
Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring, until transluscent, about 3 minutes.
Return the browned pork to the casserole with the chili and spinach puree, sugar, cumin, and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans with the reserved cooking liquid.
Season the chili with the cilantro and salt. Spoon the chili into bowls and serve with gf tortilla chips and sour cream. |
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Tips
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The chili can be made up to 3 days ahead. Cover and refrigerate. Rewarm slowly over moderate heat. |
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