If there’s a Chile Verde on a Mexican restaurant menu, I feel obligated to try it. Even though, 9 out of 10 times it’s not great. I love Chile Verde, it’s one of my favorite dishes. Of course my mom made it amazingly, and that’s obviously what I have in my brain when I want to try it at a restaurant.
There really wasn’t a huge recipe shift for “The Verde” (as my good friend @poseidonsbeard calls it). The only “non-paleo” ingredient was the russet potatoes, which I tried many substitutions for: radishes, straight omission, etc… Then I tried a Daikon, which is a large asian radish type of tuber that doesn’t really have too much flavor by itself. The problem was, in the regular recipe, the potato breaks down and starts to thicken The Verde. Which ends up making it more robust, and consequently more delicious. Especially with some over easy eggs the next day…. Mmmmmm breakfast. But I digress…
My workaround for this is relatively easy, but takes a bit more time and a few more steps. I’ll get to that in a sec.
Here’s your ingredient list:
2lbs pork (roast, chops, stew meat, your favorite cut)
4 Anaheim peppers
3 Yellow peppers
6 Jalapeño peppers
6 Serrano peppers
1 cup peeled garlic
1 bunch of cilantro
4 Roma tomatoes
1 medium-large daikon
Set oven to broil.
Cut tops off of all peppers and arrange peppers and garlic on a cookie sheet. Brush everything with olive oil, add salt and pepper and brown peppers in broiler, be careful not to burn them. Try turning them every 2 minutes to evenly broil them. They should have a nice char on them. Remove, set aside.
Arrange tomatoes and tomatillos on a cookie sheet, broil like above. Set aside when done.
Brown the pork meat in a pan, remove
Brown the daikon in the same pan, remove
Put all the broiled peppers, cilantro, garlic, tomatoes and tomatillos in a food processor or blender. Blend until well mixed.
Add half the daikon to the blender, blend to mix well.
Add the meat back to a larger pot (large enough to fit all ingredients) and pour in chile pepper mixture from the blender. And the rest of the browned daikon to the pot.
Simmer on low for 30 minutes, this allows for full flavor infusion.
That’s basically it. Serve with some cauliflower “mexican” rice. Eat.
Let me know how it goes!