Chili Verde, also known as Green Chili, is a delightful dish that traces its roots back to the Southwestern regions of the United States and Mexico. This rich and flavorful stew showcases succulent pork, simmered to perfection with a medley of green chilies and tangy tomatillos. Add our Havana Pork Rub to the mix and this dish becomes an absolute sensation on the palate.
Unveiling the Havana Pork Rub
In this rendition of the classic Pork Chili Verde, we’re adding a creative twist by introducing the Havana Pork Rub. Inspired by the vibrant and robust flavors of Cuban cuisine, the Havana Pork Rub infuses the dish with exotic elements, elevating its taste to new heights. This unique combination will transport your taste buds on a delightful journey, blending the essence of the Caribbean with the heartiness of the Southwest.
The Havana Pork Rub boasts a carefully curated blend of ingredients, each contributing to the enchanting flavor profile of the dish. Made up of Garlic, Black Pepper, Oregano, Parsley, Salt, Cumin, Spices & Turmeric just to name a few, every element has a role to play in creating the perfect harmony.
The Slow Cooker Magic
As the flavors meld together during the slow-cooking process, the pork becomes tender and infused with the tantalizing taste of the rub. From your slow cooker the enticing aroma fills the air and that’s when you know that something truly extraordinary is taking shape.
Once the Pork Chili Verde is ready to grace your table, the options for presentation and accompaniments are vast. Serve it over a bed of fluffy, steamed rice for a comforting meal, or spoon it generously into warm tortillas for delectable tacos. A garnish of fresh cilantro and a squeeze of lime will add a burst of brightness to the dish, enhancing its visual appeal and flavor.
Embrace your inner chef and embark on this delicious culinary adventure that is our Pork Chili Verde!
Pork Chili Verde Recipe
Ingredients
3 lbs. Pork Shoulder, trimmed and cubed
2 TBS Cooking Oil, approximate amount
2 TBS All-Purpose Flour
2 Poblano Peppers
2 Anaheim Peppers
2 Jalapenos
4 Garlic Cloves
6 Tomatillos, husks removed
1 Large White Onion, peeled and quartered
1 Bunch Cilantro, bulk of stems removed
2 TBS Havana Pork Rub
Salt and Pepper
1 Cup Chicken Broth
Instructions
- Preheat oven to 450 degrees. Trim pepper stems but leave whole. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
- Place the veggies into a blender and place the cilantro on top. Place the lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend properly, add a splash of chicken broth from the recipe.
- On a baking sheet or in a Ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn’t large enough to do it all at the same time.
- Add the meat to the slow cooker. Pour in the salsa, Havana Pork Rub, pour in the chicken broth and stir.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time. Adjust salt and pepper and add additional seasoning if necessary.
- Serve over tortillas with desired toppings, enjoy!
