Chili Verde

 Salsa Recipe

2 lbs of tomatillos, husks & stems removed 

6 garlic cloves
1 medium onion
1/2 lb. Anaheim green chili peppers and/or poblanos
2 small or 1 large jalapeno
1/2 cup cilantro, loosely packed
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon kosher salt
1/2 cup cider vinegar
1/4 cup bottled lime juice

Method

Preheat the oven to 500 degrees. Place chilies, tomatillos, quartered onion, and garlic cloves on a foil lined baking sheet. Roast for 15-20 minutes or until skin is blackened and charred and juice is seeping from the tomatillos and chilies. Once they are sufficiently charred and oozy remove them and set aside. Once cooled leave the skins on the tomatillos and jalapenos because their skin is thin and will add more flavor but do remove the stems. Remove the skin and stems from the other chilies. Add chilies (and juices from the baking sheet), tomatillos, onion, garlic, and cilantro to a blender or food processor and pulse a few times then add the remaining ingredients and puree. Use right away for recipes like chili verde or allow to cool and refrigerate. This recipe produces about 48oz of salsa.

Recipe
1 quart salsa verde
5 pounds pork shoulder
2 teaspoons Kosher salt

2 teaspoons black pepper
1 tablespoon vegetable oil
1 large onion, diced
1/2 teaspoon Kosher salt
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano (preferably Mexican oregano)
1 tablespoon brown sugar
1 cup chicken stock 

1 large can green enchilada sauce

Method

Wash the pork shoulder and pat dry. At this point you can cut the pork shoulder into chunks or you could leave it whole. I do a hybrid and leave it whole for the first 4-6 hours then I remove it and cut it into chunks for the remaining 2 hours. If you want your chili verde to be done in 4 hours then cut it into chunks right away. Once you have decided on a size for your pork sprinkle salt in pepper over the piece(s). Heat a skillet and add the oil once in starts smoking add the pork, in batches if you cubed it. After the pork is browned remove it to the slow cooker and de-glaze the skillet with the chicken stock and pour liquid over pork. Add the remaining ingredients to the crock pot and stir the mix thoroughly. Cover and cook for 6-8 hours.

Salsa Verde for Chili Verde

Salsa Verde for Chili Verde

2 lbs of tomatillos, husks & stems removed 

6 garlic cloves
1 medium onion
1/2 lb. Anaheim green chili peppers and/or poblanos
2 small or 1 large jalapeno
1/2 cup cilantro, loosely packed
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon kosher salt
1/2 cup cider vinegar
1/4 cup bottled lime juice 

 

Method

Preheat the oven to 500 degrees. Place chilies, tomatillos, quartered onion, and garlic cloves on a foil lined baking sheet. Roast for 15-20 minutes or until skin is blackened and charred and juice is seeping from the tomatillos and chilies. Once they are sufficiently charred and oozy remove them and set aside. Once cooled leave the skins on the tomatillos and jalapenos because their skin is thin and will add more flavor but do remove the stems. Remove the skin and stems from the other chilies. Add chilies (and juices from the baking sheet), tomatillos, onion, garlic, and cilantro to a blender or food processor and pulse a few times then add the remaining ingredients and puree. Use right away for recipes like chili verde or allow to cool and refrigerate. This recipe produces about 48oz of salsa.

Spicy Spagetti and Meatballs

 Meatballs

1 lb ground beef

1 lb ground pork

2 eggs

1/2 cup pesto

1 cup bread crumbs

1-2 cups parmesan 

3 tbsp parsley

2 chopped serrano's 

1-2 tsp salt

1/2 tsp pepper

1/2  a large yellow onion chopped

1 tsp oregano 

1 tbsp garlic powder

1 tbsp onion powder or granulated onion 

1/4 cup roasted garlic

Method

If using whole parmesan, which you should, cut into small cubes and pulse in the food processor until very fine. Remove and remeasure, at this point you can combine all the dry ingredients and mix well to ensure the spices do not clump. Add the serranos and onions to the food processor and blend, then add in the pesto and roasted garlic and pulse a few times until smooth. If you have a stand mixer with a dough hook you can use it to make your meatballs other wise grab the biggest mixing bowl you have and combine all the ingredients. You want to mix it together as well as you can without overdoing it, because the meatball will become very dense if you over mix. The meatballs can be any size you want just bare in mind that they will shrink so make them bigger than you want the finished product. Next pour 1 cup or 1/2 up the side of your skillet, heat oil on medium and add meatballs in batches. It should take about five minutes on each side or until browned.

The Sauce

2 large cans of tomato sauce

1 small can of diced tomatoes

2 large carrots

2 large celery stalks

1 large onion

2 tbsp balsamic reduction

1 tbsp crushed red pepper

1 tbsp oregano

A handful of fresh basil chopped

5-10 garlic cloves at your discretion, minced

1 cup white wine

salt and pepper to taste

1 tbsp olive oil

Method

Peel then finely dice the carrots and celery. Chop onions to desired size, I like to see the onions in my sauce so I leave them a little bigger than most. Heat the oil and saute carrots, onions and celery for about 5 minutes or until onions are clear and browning. Add spices, garlic, wine and diced tomatoes and saute for another 5 minutes then add the rest of the ingredients. Bring liquid to a simmer, add in the meatballs, then turn to low and cover. Cook for 30-45 minutes.

Prepare your favorite kind of pasta, mix with the sauce and enjoy!