Chile Verde with Garlic and Habanero Roasted Sunflower Seeds
- 10 Servings
This offbeat chili from Three Aces' Matt Troot bursts with flavors that include tomatillos and roasted sunflower seeds.
Ingredients
3 lbs tomatillos 1/2 head of garlic, peeled and chopped 5 jalapenos 4 Ancho chilies, stemmed and seeded 3 large white onions, medium diced 7lbs pork shoulder, cut into 1" cubes Scallions Cilantro 1 cup sunflower seeds 2 habaneros, sliced 2 cloves garlic, chopped Olive oil, as needed Salt and black pepper to tasteDirections
- Preheat broiler as hot as it will get.
- Peel and wash the tomatillos.
- Cut them in half, toss in oil, salt and pepper and put them on a sheet pan.
- Trim the stems off the jalapenos and cut them in half long ways and toss in oil, salt and pepper.
- Throw them on the same sheet pan as the tomatillos.
- Throw them under the broiler and let them roast until the skin starts to get a good char on it.
- Add anchos to the tomatillos and allow to cool.
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Puree in a blender and set aside.
- Season pork with salt and pepper ,and then get a large pan smoking hot.
- Add the pork in batches, otherwise you won't get a good sear.
- Once the pork is seared, remove from pan and turn heat to medium-ish.
- Add onion and garlic to the same pan and start scraping up the bits stuck to the bottom of the pan.
- Season lightly.
- Once the onion and garlic have softened, add pork and tomatillo mix to the pan.
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Bring to a boil and then reduce heat and let simmer on medium-low for about 2 hours or until the pork is tender.
- While the chili is cooking, take the sunflower seeds and put them in a pan with enough olive oil to just cover them.
- Add in chopped garlic and habenero and cook at medium heat until the seeds are golden.
- Strain excessive oil and let the seeds cool on a sheet pan.
To serve:
Ladle in chili, sprinkle with scallions and sunflower seeds, and tear up some cilantro and throw it in.
Ladle in chili, sprinkle with scallions and sunflower seeds, and tear up some cilantro and throw it in.
