Gretchen’s table: Green chili with salsa verde chases away that fall chill
Now that it’s officially fall and the weather is cooling down, many of us are gravitating toward heartier fare.
A rich and warming pot of chili is a good dish to transition from summer to autumn, partly because it’s a great football food — it feeds a crowd and is easy to eat on the couch in front of the TV. Chili is also versatile, and depending on the ingredients used, it can satisfy both vegetarians and carnivores.
When it comes to spice, everyone has an equal chance. If you like your dishes to burn your lips and taste buds, add a few more chili peppers or tablespoons of chili powder to the pot. If you’re more conservative, use less chili pepper or a milder chili pepper, such as poblano.
This green chili features pork tenderloin chunks, white onion, garlic, and salsa verde. Cannellini beans, which are a type of white kidney bean, provide protein and fiber without overpowering the other flavors. I also add fresh jalapeno pepper for a mild heat. (To make it even spicier, leave the ribs and seeds in.)
The broth is a little thinner than in some beef or bean-based chilies, but it’s packed with flavor. Furthermore, it all comes together in under 45 minutes.
To make homemade salsa verde, place 1 pound tomatillos (husked and rinsed), 2 or 3 stemmed and seeded jalapeos, and half a white onion in a large saucepan or Dutch oven and cover with water.
Bring to a boil over medium-high heat, then reduce to a low heat and simmer for 8-10 minutes, or until vegetables are cooked through and soft. Using a slotted spoon, transfer to a blender. Blend in the cilantro, garlic, lime juice, and a generous pinch of salt until smooth. If desired, season with more salt or lime juice.
THE VERDE CHILI
PG examined
2 tbsp of vegetable oil
1 small diced white onion
1 seeded and minced jalapeo, or more to taste
4 minced garlic cloves
3 cup chicken broth
2 rinsed and drained 14-ounce cannellini beans
2 cups salsa verde (homemade or jarred)
1 1/2 pounds cubed pork tenderloin
1 teaspoon cumin, or as desired
2 teaspoons chili powder, or as desired
1 teaspoon coarse sea salt
2 teaspoon lime juice
For garnish, serve with sliced avocado and chopped fresh cilantro.
In a large stockpot over medium heat, heat the olive oil until it shimmers. Cook, stirring constantly, until the onion is softened, about 4-5 minutes.
Cook until the jalapeo and garlic are fragrant, about 1 minute.
Stir in the chicken stock, white beans, salsa verde, pork, cumin, chili powder, and salt. Bring to a boil over high heat, then reduce to medium-low.
Simmer for 25-30 minutes, or until the meat is cooked through.
Stir in lime juice just before serving. Serve in bowls topped with avocado and cilantro.
It serves 6 people.
