Signature Dish of Debra Fritz

Pork and Green Chili

basic recipe from Sandra, who works at the meat counter of a local Mexican Supermarket

4 pounds boneless pork cut into about 1" sized pieces
15 fresh serrano chilis- these were almost the same size as fresh jalapeños- about 3" long and 2" wide after they were split in half.
5 fresh Anaheim chilis
1 large onion
2-3 cloves garlic
10 Tomatillos
1 tsp cumin powder
1 tsp dried marjoram or a few spring of fresh marjoram
Salt & Pepper
1-2 Tbsp oil

Meat: I used the meat Sandra suggested. It looked almost like the "Country" style ribs, without the bone. It had a lot of fat on it and she insisted you need to have the fat to brown the meat properly. I trimmed off some, but left more than I normally would.

Cut the meat into cubes. I removed the "silver skin" and some of the fat. Heat a large skillet, add the oil, and fry the meat until it is well browned and almost crispy on the outside. I did this in batches. While the meat is browning, clean, de-seed and rough chop the peppers. Be warned: either wear rubber gloves or be careful about touching your face.

Peel and rough chop the onion and garlic. Husk tomatillos, wash and rough chop.

Put peppers, onion, garlic, tomatillos in food processor. Process until finely chopped. They can all be done together.

After all the meat has been well browned, add the processed veggies, cumin and dry marjoram. Allow this to continue "frying" with the meat for about 5 minutes or until the liquid from the veggies has been absorbed. Stir to prevent burning.

Add about a cup of water, salt & pepper and cook (covered) over low heat for about 30-40 minutes. If you are using fresh marjoram, add it now.

Do not cover the meat in water. There should be just enough to keep things from burning. Sandra was emphatic about not using a lot of water since this is green chili, not a soup. Stir 2 or 3 times while cooking.

After 30-40 minutes, stir and taste. Adjust seasoning. Cook uncovered another 15 minutes. Add more water if needed, so there is some juice.

Heat factor: Sandra wanted me to use only Serrano chilis, and said if it was too hot, I could add more tomatillos to cut the heat. She picked out about twice as many Serranos and tomatillos as I ended up using.

After tasting one of the Serrano chilis, I was a little leery of this and decided to cut back on the Serranos and added the Anaheim chili for flavor. I'm glad I did. It has some heat, but you can still taste the flavor. If you want more heat, add more Serranos.

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