Tomatillo Chilli Verde

This is a slow-cooked chilli, or stew with a Mexican twist. I like stews but when the nicer weather is upon us, I need some sort of summer spin. Serve this with nachos and Corona, or a strawberry daquarie and you'll have what you're looking for. You will need a pot that can go in the oven.
So clean, chop and set aside what you can first because all you have to do when it's in the oven is sit back, smell and wait...a bonus is that you'll have lots of leftovers.

Dice one yellow onion and two colourful peppers like orange and yellow.
Mince 3-4 nice plump garlic cloves
1 cup of cherry tomatoes, cut in half
2 porc tenderloins cut into bite sized pieces
Set aside a cup of tomatillo salsa verde, and 1-2'cups chicken broth
Set aside a can of strained black beans
Set aside a can of strained corn niblets
1/4 cup cornstarch for the thickening agent
Chop about 3/4 cup fresh cilantro
Chop 2 fresh green onions
Chop a handful of chopped green olives
2 limes

Then here's what you do:

First, get your chopped meat in a bowl with the following rub mix: a clove of minced garlic, 1 tsp each dry parsley, cumin, chilli powder, paprika, oregano, coriander, garlic powder, hot red pepper flakes, salt and pepper and only a dash of cinnamon. Zest in one lime. Pour a drizzle of olive oil, mix well and refrigerate for a couple hours until you're ready to get cooking.

Roughly an hour and a half before meal time, get a large pot heated on the stove with olive oil.

Preheat the oven to 325.

Sweat out onion and garlic for a few minutes, then add meat to brown, 5 more minutes. Add peppers, tomatoes and cornstarch. Let corn starch absorb and then add your salsa and broth and half of the fresh cilantro. You may want to add some water so all the meat is comfortably covered. Place in the oven and cook for about an hour. Remove and add the beans and corn and cook for another 20 minutes. Remove, and stir in chopped olives, remaining cilantro and green onions and squeeze in the juice of two limes.

Serve with sour cream, fresh limes, nachos, Corona, margueritas and dig in!

I served this over a bed of Israeli couscous, but plain rice would work just as well.


Moolicious!