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Ground Pork Chili Verde

Mike the British Butcher
Ground pork chili verde is a super tasty and easy recipe that everyone will love! It's tangy and spicy, the tomatillos pair perfectly with the smoky peppers.
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Ingredients
  

  • 1 kg Johnston’s Ground Pork
  • 12 Tomatillos
  • 3 Anaheim Peppers
  • 2 Poblano Peppers
  • 3 Jalapeno Peppers
  • ½ Medium White Onion
  • 8 Garlic Cloves
  • 1 tbsp Ground Cumin
  • 1.5 tbsp Ground Coriander
  • 1 tbsp Black Pepper
  • ½ tbsp Salt
  • 500 ml Chicken Stock
  • ½ Bunch Chopped Cilantro
  • 1 lime
  • 200 ml Corn canned or freshly grilled
  • 200 ml Black Beans canned

Instructions
 

  • Preheat oven to 350`F. In the meantime, seed peppers and crush your garlic cloves. Cut peppers, onion, and tomatillos into even-sized ½ inch pieces.
  • Toss peppers, onions, tomatillos, and garlic in 2 tbsp of canola oil and place on a parchment-lined baking sheet.
  • Bake for 15 minutes, toss the veggies again and bake for an additional 10 minutes until they are tender.
  • Remove from oven and pulse in a food processor or blender to form a chunky puree and set aside. This will become your Verde tomato sauce.
  • In a medium stock pot sear ground pork, add in cumin, coriander and black pepper halfway through cooking.
  • When pork is fully cooked, deglaze with chicken stock and add Verde puree, corn, and beans. Bring to a simmer.
  • ENJOY!

Notes

Finish with lime juice and chopped cilantro and adjust with salt to bring it together.