Receta Chili Verde
I attended the FoodBlogSouth Conference this weekend. After hearing talks by some of the country’s best food writing experts as well as highly successful food bloggers, I came home energized and inspired and recommitted to upping my game and putting myself out into the world in a bigger way. I also came home with some anxiety about what that all means.
Molly Wizenberg, creator of Orangette, gave the keynote address at the conference. She spoke at length about her 10-year journey in writing a blog and how it has changed over time. Predominantly a food blog, Orangette has endured periods where Molly writes more about her life than about food. She talked about feedback from disappointed readers but was committed to writing what felt right for her.
I heard from speaker after speaker that we must find our voice and be authentic. We must be real and let our readers know who we are. Exposing yourself and your life in a blog can be a daunting task somtimes. Writing about the food I make comes easily for me. Writing about me…not so much. I think some of my insecurity lies in thinking that my life is not particularly interesting enough to write about.
I guess we all feel that way to some extent. Being real and authentic did strike a chord in me, though, and instead of writing what I think visitors will want to read, I want to write what is true for me. It might be hard sometimes, but it’s what I’ll strive for.
Don’t worry…I’ll still be writing about food. That’s my passion and will continue to be. I’ll try not to stir up controversy with my posts, but I do want to stay real and true to myself.
On a lighter note, the Super Bowl is coming up. It’s been a cold winter so far and nothing warms the soul more than a bowl of chili. This version is perfect for your Super Bowl party. I’ve made a couple of chili recipes for previous posts, but this green version contains tomatillos and poblano peppers. This chili features pork shoulder as the main attraction. Make it ahead of time and refrigerate until your guests arrive so your last minute work is minimized.
Ingredients
- 2 tablespoons extra virgin olive oil, plus additional for drizzling vegetables
- 3 1/2 to 4 pound boneless pork shoulder, trimmed of excess fat and cut into 1 inch cubes
- 5 cloves garlic, peeled
- 4 poblano peppers, cut in half lengthwise with seeds and ribs removed
- 3 jalapeno peppers, cut in half lengthwise with seeds and ribs removed
- 1 1/2 pounds tomatillos, outer paper removed and cut in half
- 2 yellow onions, chopped
- 4 cups chicken stock
- 4 cups roughly chopped tomatoes
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- Sour cream
- Cilantro
- Corn tortillas
Instructions
1. Preheat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium high heat. Brown pork in batches. Set aside.
2. Preheat oven on broil mode. Place garlic, poblano and jalapeno peppers, and tomatillos on baking sheet and drizzle with olive oil. Place sheet in oven and broil for 4 to 5 minutes or until peppers and tomatillos are browning. Watch carefully to ensure vegetables don't burn. Remove from oven.
3. Place vegetables in the bowl of a food processor or a blender and process until slightly chunky. Set aside.
4. Transfer onions to Dutch oven and saute 5 to 7 minutes, adding oil as needed. Add chicken stock, pureed vegetables, tomatoes, pork, cumin, salt, and pepper.
5. Bring to boil, reduce heat, cover, and simmer for 30 to 45 minutes or until pork is tender. Adjust salt and pepper to taste.
6. Heat a grill pan over high heat. Grill tortillas for 45 seconds to 1 minute on each side, just long enough to heat and leave grill marks.
7. Ladle chili into bowls and garnish with a dollop of sour cream and cilantro. Serve with grilled corn tortillas.
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http://www.southernboydishes.com/2014/01/28/chili-verde/