Most of us are familiar with Thai Green Curry. Apparently, the Mexicans also have something similar. This is Pork Chili Verde or Green Pork Chili. And now I must confess.
Whenever I see a non-Asian blogger post an Asian recipe, I tend to get skeptical. I wonder how authentic their dish turned out. Yes, that sounds condescending, doesn't it? For that I apologize from the bottom of my heart.
And now I find myself potentially at the receiving end because someone in Mexico or of Mexican origin may be scoffing at my Pork Chili Verde. Hola! It's OK. It's fine. I take no offence whatsoever. Now that we have an understanding, let me talk about my attempt at this very delicious Green Pork Chili.
My only exposure to food that is remotely Mexican is at Chillis. I love the nachos, guacamole, tacos and fajitas. From this small sampling, I reckon that I love Mexican cuisine and of course I was excited to attempt this Pork Chili Verde.
One of the ingredients in this chili is tomatillos, something which we can't get over here. That was very frustrating but I was so determined too cook this chili that I was willing to take a chance by substituting tomatillos with green tomatoes. I think I just heard a Mexican snigger. Hola!
The rest of the ingredients are all readily available like jalapenos and the various spices. I also substituted poblano chili with regular green pepper. And best of all, this dish contains my favorite herb, cilantro.
The green tomatoes, jalapenos, green pepper, garlic and cilantro leaves are blended with chicken stock (I used good old water) to form a very green liquid. I laughed when Chef John quipped that this is the world's worst smoothie. hah..hah.. I have to agree with that!
It's very easy too cook because the pork is browned in a pot, then add onions, spices and pour in the green liquid. Toss in a bay leaf and simmer for an hour before adding potatoes and continue to simmer until pork and potatoes are tender.
While the chili was simmering, the aroma that wafted from the pot was wonderful. It reminded me of the food I had at Chillis. After the dish was done, I had a taste.
Wow! The chili was bursting with flavors and I was really happy that the green tomatoes worked out. But of course, it would have turned out even better if I had the opportunity to use tomatillos.
This dish has a slight tang from the tomatoes and some heat from the jalapenos. The spices created a taste which I find hard to describe. All I know is that I love it!
This dish has a slight tang from the tomatoes and some heat from the jalapenos. The spices created a taste which I find hard to describe. All I know is that I love it!
But of course, these flavors may not sit well with some people. In particular those who dislike cilantro (coriander). I know my dad won't like this. To him, cilantro smells like stink bugs hah..hah... But me, I LOVE cilantro!
To the Mexicans who find their way here (if any), I say to you, I love your cuisine and I will try more of your dishes. As I sit to enjoy another helping of this Pork Chili Verde, I say Provecho!!
Pork Chili Verde
Recipe source : Adapted from Food Wishes
Ingredients :
- 960g pork shoulder, cut into cubes
- 8 green tomatoes, quartered
- 2 small yellow onions, diced
- 3 jalapenos, seeds removed
- 1/2 green pepper
- 6 cloves garlic
- a generous handful of cilantro leaves
- 2 tsp dried oregano
- 2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp cayenne powder
- 1 bay leaf
- freshly cracked black pepper
- 2 to 3 tsp sea salt, or to taste
- about 700ml water (or enough to cover ingredients in pot)
- 1 chicken stock cube
- 2 Russet potatoes, halved and quartered
Method :
1. Put green tomatoes, jalapenos, green pepper, garlic, cilantro leaves and some water into the blender and blend until fine. Set aside.
2. Heat up a pot and add oil. When oil is hot, add pork pieces to brown them.
3. Then add diced yellow onions and stir with the pork pieces until onion becomes translucent.
4. Add oregano, cumin powder, coriander powder and cayenne powder and stir everything up.
5. Add the blended ingredients and water, enough to cover the meat. Add bay leaf and chicken stick cube.
6. Bring to a boil and then lower the heat to simmer until pork is almost tender.
7. Add potatoes and continue simmering until pork and potatoes are tender.
8. Season with salt and pepper and it is ready to serve.
Ingredients :
- 960g pork shoulder, cut into cubes
- 8 green tomatoes, quartered
- 2 small yellow onions, diced
- 3 jalapenos, seeds removed
- 1/2 green pepper
- 6 cloves garlic
- a generous handful of cilantro leaves
- 2 tsp dried oregano
- 2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp cayenne powder
- 1 bay leaf
- freshly cracked black pepper
- 2 to 3 tsp sea salt, or to taste
- about 700ml water (or enough to cover ingredients in pot)
- 1 chicken stock cube
- 2 Russet potatoes, halved and quartered
Method :
1. Put green tomatoes, jalapenos, green pepper, garlic, cilantro leaves and some water into the blender and blend until fine. Set aside.
2. Heat up a pot and add oil. When oil is hot, add pork pieces to brown them.
3. Then add diced yellow onions and stir with the pork pieces until onion becomes translucent.
4. Add oregano, cumin powder, coriander powder and cayenne powder and stir everything up.
5. Add the blended ingredients and water, enough to cover the meat. Add bay leaf and chicken stick cube.
6. Bring to a boil and then lower the heat to simmer until pork is almost tender.
7. Add potatoes and continue simmering until pork and potatoes are tender.
8. Season with salt and pepper and it is ready to serve.
Can i order a bowl for my lunch later? hehehe...
ReplyDeleteCan, can. I got some in my freezer hee..hee...
Deletenon-Asian bloggers post Asian recipes?? just like non-Western bloggers post Western recipes?? hahaha.. well I guess many has to be adjusted to suit the taste and of course the availability of the ingredients is a major factor.. well, in a nice way, we may call this a "fusion"?? something like east meets west?? haha~~ anyway, the world is so well connected nowadays and the borders are also virtually diminished, we learn the good stuffs from each other, agree?? :)
ReplyDeleteYa lah...cannot be so judgmental, right? I believe that if one has tasted the dish, with a proper recipe and ingredients, the right taste can be replicated. It might take one or two attempts to get it right, but you'll get there.
Deletegreen chili pork?? hmmm, in my opinion this should not be Asian but authentic Mexican though we are more familiar with our neighboring country's Thai Green Curry Chicken.. wait, like you, my only "window" to Mexican is The Chili's too, hahaha, but can't remember that I have seen this on the menu.. probably too similar to its Thai counterpart that the restaurant decided not to include it in the menu?? :p
ReplyDeletehah..hah..this is definitely not an Asian dish lah. There is none similar like this on Chili's menu. But the food at Chilis is Tex-Mex, which is already adapted and may not be 100% Mexican.
DeleteWow... sounds very special this dish. At least you have tried out some different out into a delicious looking dish!! Sounds good to go for extra rice?
ReplyDeleteMel, I ate it by itself and I think it should go well with rice.
Deletethe worst smoothies!!! hahaha, but most often the most yucky thing is the best for health!! have you tried a spoonful of that?? haha.. interesting ingredients and way of cooking, but of course to me, I pay more attention to what's cooked and how it tastes like.. so you love it and fret not what some Mexicans may have been scoffing at you?? nvm, this is your own adaptation of their food, and if you love your own recipe, just be happy and that's actually what you can do best out of what you can get here.. surely you are proud of this huh?? though many would not like the cilantro smell?? hehehe~~
ReplyDeleteOh no, I didn't taste hah..hah...I know that tomatillos are very different from green tomatoes but what to do since here not available.
DeleteActually, have you tried tomatillos before? It might not taste the same. For all we know, you might be doing what I always did: "I'm going to cook this exotic dish, but I have never tasted the authentic thing before so I don't know if what I cook will be any good" hahaha!
ReplyDeleteBut this pork chili verde looks good lah, I want som... coriander? Ok, no thanks... >.<
No, I have not had the opportunity to try tomatillos and I read that it is very different from tomatoes, though they look quite close. If I could taste the real deal, it would be great, then I will know if my dish turned out ok or not. But since it tasted good to me, I am happy :D
DeleteThis looks good with the long list of ingredients added to it. Don't mind having some to sample !
ReplyDeleteCheah, it tasted good to me though I wonder how the one using tomatillos would taste like.
DeleteWell, it was a good attempt on your part and if you loved the taste, then it's a success. But the true Mexicans will probably scoff at it saying that's not authentic Mexican...and you certainly can't substitute tomatillos with green tomatoes...hehe....they taste quite different, it seems.
ReplyDeleteAuthentic Mexican food is not everyone's cup of tea as I found out. If you like this cuisine, you should try La Mexicana. Those you had at Chili's, that's Tex-Mex it seems, more acceptable to our taste buds, not authentic Mexican. I love the beef chili at Chili's! =)
You are right, tomatillos and green tomatoes are worlds apart! But then, I was desperate hah..hah... I will go to La Mexicana one day because I am really keen to try the food. I know I may not like some of them and hopefully I order something that I will like. For sure I won't be having anything with cheese in it hah..hah...
DeleteHahahah do you always cringe and snigger when I post non-Asian recipes? :P
ReplyDeleteOh no. Yen! I trust that you are a good cook and you know what you are doing hah..hah... Somehow I only get doubtful when the non-Asian cooks cook our Asian dishes (not the other way around, double standard!). I even snigger at Gordon Ramsay hah...hah...
DeleteGreen tomatoes? Where to find unless we grow our own? All red. The Thai green curry makes use of green chilies - I think that is easier to find. Your ingredients sure do not look like anything Asian - trouble with me, I can never follow recipes, will tweak here and there...and when my girl eats, she will say it tastes Chinese. :(
ReplyDeleteI managed to get green ones from Tesco. Well, this recipe is Mexican hah..hah...
DeleteI love to eat cilantro. Your pork chili verde looks delicious but I think it is too spicy for me from the way you describe the chili taste.
ReplyDeleteMun, can remove the chilli seeds to make it less hot.
DeleteHaha.. it's funny that so many people don't like cilantro, but I love it too :) This looks so tasty!
ReplyDeleteI will happily eat cilantro with any meal!
Deletewow this looks really good.. not really into spicy dishes but your photos make it look so good ^_^
ReplyDeleteThe spiciness can be toned down :)
DeleteGood morning dear.. Was off from work last Friday, so I didn't check my blog rolls.. Your dish reminds me of Mexican Made Easy, cooking show at Food Network.. The dishes you mentioned sounds very familiar - fajitas, quesadillas, nachos.. Terus I think of Chilis. But in Food Network, I also learn about burritos, empanadas and enchiladas, haha.. All from Food Network.. Your pork chili verde looks good, very refreshing, and I like the potatoes inside.. Yummzzz..
ReplyDeleteHi Louiz! I also like to watch cooking shows and also watch a few on Mexican cooking. I miss the food at Chilis. So long did not go there.
DeleteI am also a hard core lover of Mexican food! Remember I made salsa sauce to dip with tortilla chips? Oh well, i made them because my wife and I love to eat the hottest sauce and they are so expensive.
ReplyDeleteYou really opened my eyes about green tomatoes!! It is like an alien fruit from Mars! Muahahaha
I wanna try to make this recipe. Kam Siah!!
Oh yes, I do remember your salsa. Now I want some hah..hah...
Delete