by Matt Gruber
“In the depth of winter, I finally learned that within me there lay an invincible summer.” -Albert Camus.
Early in life I was inspired by Camus and his philosophies. While he isn't known for his passion for food, strong flavor, or cooking, he is known for absurdism and some cornerstones of philosophical thinking. For me, cooking is very philosophical, questioning things like why Thai sweet basil instead of purple basil? Should I leave my steak out to come to room temperature before cooking? Why do I want dried beans instead of canned beans? After cooking someone's recipe once, I always question it and begin to tweak it in my own way, seeking purpose for my changes and enhancements. Currently in the depth of winter, I am bringing you my take on a recipe I am deeply passionate about : Pork Chili Verde.
I remember my first few months as a Meatmonger in Saint Paul: the man himself, Nick Mangigian, was asking me what's something good I have cooked recently. In a slump, I honestly didn't have anything interesting or creative I had cooked outside of assembling a peanut butter and pickle sandwich (honestly you have to try it, trust me). He recommended a simple yet delicious recipe - Chili Verde. I was intrigued, cooking dishes from Mexican origin was always a staple in my household. I gathered what supplies I could from the shop and was off to get my peppers and other ingredients from the co-op. After cooking the dish I was floored, such simple seasonings from the spice cabinet and most of the flavor coming from the peppers and tomatillos, it was a dish to cry for. I was hooked, cooking it with chicken, beef, and pork I just couldn't get enough. To this day its one of our favorite things we recommend to customers. This time around I am using the addition of Pork Osso Buco to add a bit of extra flavor and collagen. Strap in and buckle up, this recipe will warm your soul and open up your own invincible summer during these last cold winter nights.
My take on this recipe uses less poblano peppers, the addition of carrots and their green tops for a welcomed sweetness and earthiness, and the secret ingredient- Secret Aardvark Serrabanero. You'll just need a dutch oven and an immersion blender to replicate this dish.
Feeds 2 people with leftovers, 4 people one meal.
Prep time : 1hr
Cook time : 2hr
Ingredients
1 tablespoon cumin
4 cloves garlic
2 carrots with green tops
2# tomatillos with husk
1 green pepper
1/2 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 onion, save 1/3rd for garnish
2 1/2 cups chicken stock
salt and pepper to taste
1/2# Pork shoulder cubed
1# Pork Osso Buco
1/2 cup Secret Aardvark Serrabanero
1. Preheat the oven to 425. Dehusk your tomatillos, slice peppers, carrots with stems, and onion. Deseed peppers to preference of heat, and place all ingredients on a baking tray.
2. Place sliced ingredients from step one in the oven. cube up pork shoulder and salt and pepper to taste. Set aside pork until you've let step 1's ingredients cook for 15 minutes in the oven.
3. Turn the oven up to broil and cook ingredients for another 10 minutes or until a bit charred and soft. Preheat the dutch oven on medium high heat for 5 minutes. Place pork in a dutch oven with some extra virgin olive oil, brown pork then remove and set aside in a separate vessel.
4. Remove peppers, tomatillos, carrots and onion from the oven and place in the dutch oven. Add cumin and Serrabanero hot sauce. Place 2 cups chicken stock into the veggie mixture and use an immersion blender to blitz until all chunks are gone and consistency is that of a thick salsa.
5. Set the oven to 350. Place pork into freshly blended mixture and cook in the oven with lid half on for one hour. After one hour, stir and add 1/2 cup more chicken stock. Place back in the oven with the lid half on for another hour.
6. During this period you can cook your rice. I picked Jasmine rice because it's what I had around, any rice will do honestly. After your rice is cooked and the pork has braised for another hour, assemble and enjoy. Garnish with cilantro, diced white onion, and a squirt of lime juice.