Forget the beef, let’s do pork — Serrano’s Chili Verde
Easy as Uno, Dos, Tres!
I first tasted Serrano’s Chili Verde over 20 years ago at the Bakersfield Country Club, where I was the General Manager. It was one of the club’s main dishes and often served as a lunch special. Fidencio Serranc, the first cook at the club, learned the recipe, an authentic Mexican version, from his mother. We all looked forward to it. How simple it is to prepare is the most surprising thing about the recipe. Whenever he made it, the other cooks tossed tortillas on the open fire to heat, and then spooned in helpings of the Chili Verde, rolling up the tortillas for quick, flavorful snacks. It happened every time a pot showed up on the stove.
2 lbs. pork butt, cubed
1 large yellow onion, diced
10 cloves garlic, minced
20 tomatillos, outer skins removed
4 large jalapeno chili peppers, roasted and diced
5 Tbs. cumin, ground
2 cans green enchilada sauce
1/3 cup lard
chicken stock, optional
salt & pepper to taste
flour tortillas for service
Melt the lard in a heavy roast pan or skillet. Add the onion, garlic and pork, browning over medium heat. Brown the tomatillos in a hot oven. When the pork browns, add the tomatillos, jalapenos, cumin and the enchilada sauce to cover the sauce to cover the meat, then stir. If necessary, add enough chicken stock to fully cover the meat. Season and slow cook covered in the oven until meat is tender.
Depending upon desired taste, a little more cumin and jalapeno pepper can be added to increase the flavor and heat of the dish.
Serve with flour tortillas and Spanish rice. This is a very versatile dish and can be used in breakfast omelets, tacos, burritos, enchiladas and meat quesadillas.