Green chili with salsa verde chases away that fall chill – Boston Herald

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Gretchen McKay | Pittsburgh Post-Gazette (TNS)

Now that it’s officially fall, and the weather is getting cooler, many of us are turning to foods that are a little heartier.

A rich and warming pot of chili is a good dish to make the transition from summer to autumn in part because it’s a perfect football food — it feeds a crowd and it’s so easy to eat on the couch in front of the TV. Chili is also versatile, and can satisfy a vegetarian as well as a carnivore, depending on the mix of ingredients.

It’s also equal opportunity when it comes to spice. If you love a dish that makes your lips and taste buds burn, throw a few more chili peppers or tablespoons of chili powder into the pot. If you’re more reserved, use less or choose a milder chili pepper, such as poblano.

This green chili combines chunks of pork tenderloin with white onion, garlic and salsa verde. Cannellini beans, a type of white kidney bean, add protein and fiber without overpowering the other flavors. I also add fresh jalapeno pepper for a gentle kick of heat. (To make it even spicier, don’t remove the ribs or seeds.)

The broth is a bit thinner than in some beef- or bean-based chilies, but it’s incredibly flavorful. Plus, it all comes together in less than 45 minutes.

To make salsa verde from scratch, place 1 pound tomatillos (husked and rinsed), 2 or 3 stemmed and seeded jalapeños and half of a white onion in a large saucepan or Dutch oven and add enough water to completely cover.

Bring to a boil over medium-high heat, then reduce heat to low and simmer until vegetables are cooked through and soft, around 8-10 minutes. Transfer to a blender using a slotted spoon. Add cilantro, garlic, lime juice and a generous pinch of salt and blend until smooth. Taste and add more salt or lime juice if desired.

Pork and salsa verde are the stars of this spicy green chili. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

CHILI VERDE

PG tested

2 tablespoons vegetable oil

1 small white onion, diced

1 jalapeño, seeded and minced, or more to taste

4 garlic cloves, minced

3 cups chicken stock

2 14-ounce cans cannellini beans, rinsed and drained

2 cups homemade or jarred salsa verde

1 1/2 pounds pork tenderloin, cubed

1 teaspoon cumin, or more to taste

2 teaspoons chili powder, or more to taste

1 teaspoon sea salt

2 tablespoons lime juice

Sliced avocado and chopped fresh cilantro, for serving

Heat olive oil in a large stockpot over medium heat until glistening. Add onion and cook, stirring, until softened, 4-5 minutes.

Stir in jalapeño and garlic and cook until fragrant, about 1 minute.

Add chicken stock, white beans, salsa verde, pork, cumin, chili powder and salt, then stir to combine well. Increase heat to high and bring to a boil, then reduce to medium-low.

Simmer until the meat is cooked through, about 25-30 minutes.

Just before serving, stir in lime juice. Ladle into bowls and serve with avocado and cilantro.

Serves 6.

— Gretchen McKay, Post-Gazette

(c)2023 the Pittsburgh Post-Gazette Distributed by Tribune Content Agency, LLC.



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