One-Pot Family Meal: Margarita Carmona's Chili Verde

How do you boil olive oil?

I'm going to try it but will brown the roast and then put it in my crock pot and simmer it without all the oil. It looks tasty, I just like not having to watch the meat so closely.

I would make this as written, except that I only buy organic extra virgin olive oil, and two cups of it would make a very expensive dish out of a rather cheap cut of pork.

Is there any other use for the oil after it's removed from the pot? All that flavor...I would hate to just throw it away. But it can't exactly be tossed into a salad at this point.

why is everyone scared to death of oil? you dont eat this dish every night,folks.

adrienne- thats "confit". ever heard the french word for "jam"? its "confiture"-same idea.

I MAKE THIS ALL THE TIME LOVE IT A BIT DIFFRENT AND NOT MANY TOMATILLOS AND VERY SPICY!!! AND YES IM MEXICAN LOVE THIS DINNER WITH REALLY REFRIED BEANS AND YUMMY!!! AND LIKE 20 TORTILLAS OMG MY HUSBANDS FAV DINNER!!! I MAKE IT WAY DIFFRENT THAN THIS ANYBODY WANT THE RECIPE MESSAGE ME!!! THIS IS THE WHITE VERSION OF "CARNE DE PUERCO EN SALSA VERDE"

OR---my recipe

4 pounds pork butt, trimmed and cut into 1 1/2-inch chunks
1 1/2 cups of WATER
approx. 2 tablespoons of Worcestershire sauce
a SPLASH of soysauce (not too much)
garlic salt --to taste
2 garlic cloves finely minced
half of a white onlion chopped

**combine all of the above ingredients and put on a medium heat--boil the meat for about 1 hour or until the water evaporates.. the natural fat from the pork will be left and the pork can be browned in its natural fat .

while the meat is cooking, boil a large pot of water and add:

about 2-3 pounds of cleaned tomatillos
3 Anaheim chiles
3 jalapenos
(or if you like spicey food--add a handfull of Serrano chiles)

boil these untill they are soft and fully cooked threw.

add the above mixture of tomatillos and chiles into a blender
add salt to taste and add
1/4 of a white onion
and a handfull of cilanto
salt (not too much salt the meat will already be salty)
blend together !

when the meat is done browning add the salsa mixture to the browning meat--simmer meat and salsa together for apporximately 30-45 minutes

best served over "mexican" rice
:)

I made it it is awesome! Best I have ever had!

Don't use any oil i make it in the slow cooker with its on oil comes out nice and tender!

1 medium onion, chopped
1large clove garlic, minced
1 lb. pork stew meat, 3/4 in. cubes
2 Tbs all purpose flour
1 1/2 tsp salt
1/8 tsp pepper
1 can (16 oz.) whole tomatoes
1 can ( 4 oz.) diced green chiles

In a 2 qt. casserole combine onion and garlic. Cover. Microwave on high for 2 min. Stir in pork, flour,salt and pepper. Add tomatoes and green chiles. Stir to break up tomatoes. Cover. Microwave on high for 8 min. Stir. Reduce power to 5. Microwave covered, for 30 min. Stir. Microwave uncovered on 5 for 15-30 min., or until meat is tender. Beef chuck can be substituted for pork.
Easy, good and no oil.

you don't need to fry that. you can brown the meat in a touch of oil, then add your liquids and simmer in that. i make it a lot and love it, but wouldn't touch it with that oil. even better: brown the meat in the oven, roasting for an hour or so before adding it to a pot with the tomatillos and the meat juices, simmering until it falls apart.

It is apparent these people have never had Pork Carnitas or Duck Confet.

Brown meat on all sides(whole pork butt)in 1/4 c oil and add water to cover meat ( w onions and garlic(whole).slow cook in pot or crock pot w lid on until meat is cooked,(1 w 1/2 hrs),,shredd or cut in cubes.saute onions in a little oil and pour salsa until it is Hot and then add meat.cook it all the time and it is healthy and scrumtious to you haters!

I always make my chili verde in my crock pot. I just throw a pork roast, some green enchilada sauce, green chilis, and salsa verde in and leave it all day. It's not as fancy and you can add whatever you want to taste but it is always a family favorite and it's super easy.

This sounds like a great dish, but I don't have time to make it after work...has anyone tried this, or something similar, in a crock pot?

Real mexican food is never low calorie.This recepie actually calls for olive oil, a healthier version of crisco cooking oil used in most authentic Mexican restaurants.

Some people are very ignorant! That being said try it in lard quick fry then slow low braise very delicious. Thank you for sharing your recipe!

First of all, two cups of olive oil may sound like a lot but really isn't when you consider it is 4 pounds of pork. Also, if you can read, he says to remove all but 3/4 of the oil. For the person who claims this is peasant food cooked outside in people's front or back yards is badly mistaken.

If you don't like the recipe then don't make it.Oh, a bit of information is that when you slow fry in oil, it actually helps to draw out the fat of the pork itself.

Good Moe...If you are looking for authentic then cut out the Olive Oil and use lard quick fry and to seal the meat then turn it down and slowly braise at the last 5 minutes throw in a 2 table spoons of salt yummmy!!!! Not to eat every night but super delish!!!

sounds gross, And would you a hand mixer?? Put the salsa in a blender and leave chunky. Then add to the meat. I agree about satueing the meat just to brown it, then slow cook it.