Chili Verde: In Memoriam


| 8/1/2016 11:17:00 AM


Tags: Mexican food, chili stews, Green Chilis, Renee Benoit, California,

Renee-Lucie BenoitI offer this recipe in honor of my best friend Georgia Williams, who just passed away from a brain tumor. She was 62 years old. She was also my partner in horses for 30 years, and I will miss her very much. Chili Verde was her signature dish. She always made it to give away to someone in need.

georgia

GEORGIA'S CHILI VERDE

INGREDIENTS

• 3 cups of chicken broth (I use Better Than Boullion)
• 1 pound of tomatillos, husked and halved (I used little ones, but big ones work, too)
• 1 bunch of green onions chopped (3-4)
• 1-1/2 cups cilantro (packed)
• olive oil
• 6 garlic cloves, peeled
• 4-pound pork shoulder, trimmed and cut into 1-inch cubes (I used a lean cut of meat)
• 1 tablespoon cumin seed
• 1 large onion
• 3/4 cup roasted and peeled Anaheim chili (any MILD chili)
• 2 teaspoons dried oregano (preferably Mexican)
• 1 pound potatoes, cut into 1-inch cubes (Yukon Gold are nice, but I used my homegrown ones. I also pre-steamed them so they were already cooked.)

INSTRUCTIONS

1. Prepare the tomatillos by turning on the TV to some non-riveting program, and then sit there while peeling each tomatillo by hand. Of course, the TV is not necessary as peeling the tomatillos in silence is a very meditative process. The husks come off easily but will leave your hands sticky, so have a towel nearby. Don't wipe your eyes. The tomatillos are not noxious, but the sticky substance will not be good to get in your eyes. Rinse the tomatillos under cold water. Set aside.




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