Let's Dish With Linda Lou

Where You Taste The Love

Homemade Chili Verde

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Chili Verde is a style of chili traditionally made with white beans, tomatillos, onions, garlic, jalapeno or serrano peppers. Verde (the color green) lets you know the sauce is not tomato-based, instead, using the ingredients I’ve mentioned along with a lot of bold spices.

Listen, you could also add your choice of protein, like, ground chicken, pork, or turkey to this dish. Today, I’m adding braised pork to my Chili Verde.

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Mexican chocolate as seen below is used as a spice in traditional chili recipes. This chocolate adds depth of flavor to this dish.

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The tomatillo, which is not related to the tomato instead belongs to the gooseberry family and comes in its own natural wrapping.

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Cilantro

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Stuffing (2)

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I have a great tip for removing corn kernels from their cob and that’s to use a bundt pan. This way the corn won’t fly off in every direction.

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Olive Oil

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Limes

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Cilantro

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Using the leftover Chili Verde to create a pie was a perfect idea. Garnished with a few slices of avocado, my Chili Verde Pie turned out to be a home run.

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Prep Time: 15 minutes
Cook Time: 6 hours 50 minutes
Total Time: 7 hours 5 minutes
Yields: 4 to 6 servings
Equipment: 2 (6-quart) Dutch oven pots, 1 (10-cup) food processor, 1 rimmed baking sheet pan, large mixing bowl, medium-size mixing bowl, chef’s knife, indoor grill-pan, bundt pan, pastry brush, non-stick cooking spray, aluminum foil, plastic wrap, kitchen twine

Ingredients For The Braised Pork Loin:
1 (3-pound) pork loin, tied
1/2 cup of olive oil
1/4 cup of Canola oil (use for grilling corn)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground chipotle powder
1 tablespoon of light brown sugar
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon of freshly ground black pepper
3 cup of chicken stock, unsalted
3 cups of orange juice
6 sprigs of cilantro
2 bay leaves
1 medium-size onion, peeled and halved
1 whole jalapeno

Ingredients For The Chili Verde:
1/2 cup of olive oil plus 7 tablespoons
1 tablespoon of cumin seeds
1 tablespoon of ground cumin
2 tablespoon of ground coriander
8 tomatillos, peeled and quartered
4 large white onions, 2 quartered, 1 diced, 1 roasted
1 whole bulb of garlic, roasted, divided
4 Poblano peppers, roasted
2 limes, juiced
3 1/4 cups of chicken stock, unsalted
3 cups of orange juice
1 green bell pepper diced
3 jalapeno peppers, 2 seeded and minced (substitute serrano pepper)
1 cup of cilantro leaves plus 5 sprigs of cilantro (including their stems)
2 bay leaves
2 1/2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons (1/4 cup) of Mexican chocolate, freshly grated
2 tablespoons of Agave nectar
1 lime, juiced
2 (15.5-ounce) cans of Cannellini beans, drained and rinsed
2 cups of shelled Edamame, shelled (optional)
4 corn on the cob, grilled and kernels removed
braised pork cooking liquid, reserve 1/2 a cup for *slurry
2 heaping tablespoons of cornstarch

Garnish and Toppings:
crunchy tortilla strips
cheddar cheese, freshly grated
Queso Fresco, crumbled
1/2 red onion, finely diced
lime wedges
cilantro

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adust the oven temperature to 425-degrees F.
Directions For Roasting The Vegetables:
To start, slice a whole garlic bulb in half crosswise. Drizzle with 1 tablespoon of olive oil, sprinkle with Kosher salt and pepper to taste. Wrap tightly with foil. Place the poblano peppers, the halved onion, and foil-wrapped garlic bulb on a rimmed baking sheet pan. Drizzle 1/2 cup of olive oil over the poblanos and onion halves. Sprinkle with 1 1/2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Bake for 25 to 30 minutes.

In the meantime, seed and dice 1 green bell pepper, dice the onion, quarter the tomatillos, and seed and mince the 2 jalapeno peppers. Place the vegetables on a large platter and set aside. Shuck corn, remove the silk. Set aside.

Transfer the Poblano peppers to a large mixing bowl cover tightly with plastic wrap, steam for 15 minutes. Next, carefully unwrap the roasted garlic allowing it to cool along with the onion halves.

Take 1/2 the roasted garlic bulb, squeeze the bulb until the roasted garlic slides out from the skins. Dice the roasted garlic, transfer to the plate containing the diced green bell pepper and onion.

Moving forward, using your hands, peel the skin off the Poblano peppers. Cut the tops off then remove and discard the seeds. Into the food processor, fitted with the metal blade, add the roasted poblanos, the remaining half of roasted garlic cloves, lime juice, and both the roasted onion halves. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of chicken stock. Pulse until the mixture comes together in a thick consistency. Refer to the picture above. Transfer to a medium-size mixing bowl. Set aside.

This beautifully roasted poblano-garlic flavored purée that is going to bring this chili up to a level of perfection.

Heat the indoor grill pan over medium-high heat. Brush each one of the corn with Canola oil. Arrange the cobs on the grill pan turning them every 2 minutes or until they begin to char around 10 minutes. Transfer to a plate to cool. Using a bundt pan, remove the kernels. Set aside.

Adjust the oven temperature to 350-degrees F.
Directions For Braising The Pork Loin:
Start by adding the spices into a large mixing bowl for the pork loin. Add ground cumin, coriander, dried Chipotle powder, brown sugar, Kosher salt, garlic powder, and fresh ground black pepper. Add 3 tablespoons of olive oil, mix to form a paste. Cover the pork loin with the spice rub, transfer to a large plate. Set aside.

In the bottom of a large Dutch oven add the quartered onions, 3 cups of chicken broth, orange juice, 5 tied sprigs of cilantro, 2 bay leaves, and 1 whole jalapeno. Arrange the spice-rubbed pork loin on top. You want to make sure the liquid comes up the sides of the pork without covering the meat. If needed, adjust the liquid by adding water.

Over medium-high heat bring up to a boil, reduce the heat allowing the liquid in the pot to be at a simmer. Place the lid on, transfer to the oven, and cook for 5 hours.

Halfway into the cooking process flip the pork loin and continue cooking. After the pork has finished braising transfer the pot to the top of the stove. Carefully remove the pork loin to a cutting board. Discard the string. Cut the pork into bite-size chunks and transfer to a large mixing bowl. Set aside.

In another Dutch oven over medium heat add 3 tablespoons of olive oil. To the oil add 1 tablespoon of cumin seeds, 1 tablespoon of ground cumin, and 2 tablespoons of ground coriander, stir to combine. Stirring frequently, cook for 1 minute allowing the spices to *bloom or until you smell their aroma.

To the pot add the diced green bell peppers, onions, minced jalapenos, and roasted garlic, stir to coat with spice mixture. Cook for 3 to 5 minutes or until soft. Add the freshly grated Mexican chocolate, lime juice, and the Agave nectar stir to combine. Finish by adding the poblano purée, and tomatillos, again stir to combine.

Now it’s time for the liquid. Using a slotted spoon and scoop out the onions, bay leaves, and jalapeno. They ‘ve done their work. Reserve 1/2 cup of the braising liquid in a small bowl and set aside. I’ll explain in a minute. The rest of the liquid is going into the chili.

At this point add the corn, Cannelini beans, and Edamame (optional) to the pot.

To the pot containing the vegetables add the shredded pork and all the braising liquid. You want the liquid to come up to about 2 inches from the top. If needed, add a little chicken stock. Cook over medium heat for 45 minutes.

The liquid will reduce and the chili will thicken some but not enough. Here’s what I do. After the 45 minutes taste for seasoning. Add Kosher salt and pepper if needed. In the bowl containing the reserved braising liquid add the cornstarch, mix until smooth and paste-like.

Add the *slurry into the chili. Allow the chili to come back up to a bubble and cook for another 15 minutes.

The Homemade Chili Verde is ready.

The best part is the toppings. I chose to make some crunchy tortilla strips, cheddar, and Queso Fresco cheese, avocado slices, and lime wedges.

I’m wondering if you can #tastethelove that went into making this dish?

How can you change this chili into something a little different the next day? Dishes like this are always better the next day because the flavors marry together which causes magical things to happen. I spent a lot of time making this dish, so I thought I’d turn my chili into Chili Verde Pies. I bought 2 boxes of store-bought ready-made pie crusts. There are some great ones out there so don’t be afraid to take advantage whenever you can.

I took two of my pie dishes and placed 1 pie crust into the bottom of each pie plate. Then I brushed the bottom pie-crust dough with beaten egg whites. This helps to prevent that raw mushy-like bottom dough taste. The egg whites form a barrier between the filling and the crust. Cool right?

Using a slotted spoon, to separate as much of the liquid as possible, I filled both the pies with half the chili. Sprinkled shredded cheddar and the Queso Fresco on top of each pie. Placed the remaining two pie crusts on top of each pie, crimped the edges, brushed them with an egg wash, and cooked them according to the directions on the pie crust box. There you have it, Homemade Chili Verde Pie.

*Bloom:  The process of cooking spices in oil allowing them to release their essential oils.

*Slurry:  A thickening mixture that is made up of cold liquid with cornstarch. It’s used as a thickening agent.

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Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas (2)

Who doesn’t love a hand-held meat pie? They can be made in advance, you can freeze them then bake them off when you’re ready. My Chicken And Poblano Empanadas are so delicious, tender, and flaky pie crust filled with bold flavorful ingredients, YUM!

In this post, I’m taking some help from my local grocery store. I’m using a rotisserie chicken and store-bought pie dough. Rotisserie chicken is one of the best items available at the grocery store. The possibilities are endless.

Now when it comes to pie crust, making your own is always the way to go but if you’re short on time there are great store-bought pie doughs available in the refrigerated section of your grocery store. I’ve posted a link at the bottom for my Homemade Pie Crust which can be made in advance and a link for my Pico de Gallo.

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Kosher Salt (2)

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Egg-Wash

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Limes

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Pico de Gallo Two Ways (12)

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Prep Time: 45 minutes (time includes cooking vegetables and making the empanadas)
Cook Time: 12 minutes
Total Time: 47 minutes
Yields: 16 Empanadas
Equipment: 1 (10-cup) food processor, 3 rimmed baking sheet pans, pastry brush, mesh sieve, chefs knife

Ingredients:
1 whole rotisserie chicken, deboned and skin removed
2 boxes of store-bought pie dough, cut into 6-inch round circles
4 tomatillos, peeled
2 Poblano peppers, tops removed and seeded
1 large Spanish onion, peeled
3 cloves of garlic, peeled
2 Fresno chilies
1 quart of chicken stock, unsalted
2 cups of water
1/2 cup cilantro, chopped
2 tablespoons Kosher salt
1 lime, juiced
1 ladle of the reserved cooking liquid
*egg wash

Directions:
In a large stockpot, add the tomatillos, Fresno chili, seeded Poblanos, peeled onion, whole peeled garlic cloves. Cover the vegetables with chicken stock and water. Over medium-high, bring the vegetables up to a boil, (lower the heat) reduce to a simmer, cook for 20 minutes.

In the meantime go ahead and debone the rotisserie chicken. Next, using your hands, shred all the chicken then transfer into a large mixing bowl.

The tomatillos will have turned olive in color and the peppers should be fork-tender. Using a slotted spoon, transfer the onion, Poblano pepper, garlic cloves, and tomatillos to a food processor. Fish out the Fresno chilies, remove the tops, seeds, and ribs before adding them to the food processor.

Add 1 Kosher salt, cilantro, lime juice, and a ladle of the cooking liquid (add more if needed). Process until smooth. Pour the Poblano pepper mixture into the bowl containing the shredded chicken.

Note: The leftover cooking liquid (vegetable stock) allow to cool completely then place into a labeled sealed container(s). Store in the freezer.

Preheat the oven to 450-degrees F.
Here I’m using a plate that measures around 6-inches in diameter. Cut 6-inch circles out of the pie dough. Each circle of dough yields 4 circles. Next, take the scraps of dough that are left and roll that out to 1/4-inch in thickness. The leftover dough will yield another 4 circles. When it comes to Empanadas, you want to make as many as you can because they will get eaten.

Place a good tablespoon in the center each circle, brush around the outsides of the circle with the *egg wash. Fold the pastry over to form half-moons. Press the edges firmly (overfilling will cause dought to tear and not seal.) Crimp the edges with a fork. Lay the empanada onto a rimmed baking sheet lined with parchment paper. Repeat this process until all the filling or the dough circles are used up. Brush the outsides of the Empanadas with more *egg wash.

Bake for about 10 to 12 minutes or until golden brown. Let cool for 5 minutes before serving.

I like to serve my Chicken And Poblano Pepper Empanadas with a side of Pico de Gallo. The Pico works well to cut through the richness of the Empanada.

Tip: Unbaked empanadas may be frozen. Freeze on a baking sheet lined with parchment paper until hard. Store in resealable freezer bags.
Bake Frozen: Add an additional 5 minutes for baking time.

*egg wash:  A mixture of 1 egg beaten with 1 tablespoon of water or milk.

Pico de Gallo-Two Ways

Homemade Pie Crust

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