Being a follower of the grid iron gang is not a prerequisite for enjoying the ravenous spoils of gut busting, ass-spreading, flatulence inducing, junk food that is Super Bowel Sunday. I might watch 5 quarters of football a season, including the Big Game, but I still look forward to the day with zeal befitting Old Man Parker on Christmas Day.
1. Resting the peppers over night will make the skins a cinch to peel.
I imagine that if I was a football fan I’d probably be a Jets fan. They’re from New York, “Jets” rhymes with my beloved “Mets”, they played for a while in Shea Stadium, and both teams are about equally pathetic and incompetent. The Jets team colors happen to be a heinous shade of mold green so I decided to take inspiration from that in this recipe by making chili verde for the repast.
The recipe is an amalgam of ideas from different sources. I scoured the net for recipes, queried friends for tips, and pored over my books on chile peppers and slow cooking to concoct this dish. I completed the venture with a full spread of toppings to elevate a humble bowl of pork stew into a spectacle of spicy porcine awesomeness.
a cookie tray
a dutch oven or other heavy pot
food mill or blender
3 mixing bowls
a shitload of prep bowls
3 lbs of pork shoulder meat, cubed small
4 strips bacon
2 italian or Anaheim peppers (see photo)
4 New Mexican green peppers (see photo)
3 jalepeno peppers (see photo)
2 red onions
4 cloves garlic
2 tbsp olive oil
1 QT chicken stock
1/4 cup flour for pork dredge
1 bay leaf
1 pinch oregano
1 pinch fresh ground cumin
1 pinch fresh ground coriander
1 tsp smoked paprika
cayenne pepper to taste
1 tbsp flour for roux
1 tbsp butter for roux
4 strips bacon baked crisp and crumbled
1 cup+ grated melting cheese
4 scallions chopped
1/2 cup cilantro chopped
Mexican Crema, or sour cream
2 days before:
A charred green pepper
Roast the peppers
If you have a gas stove:
Just sit the peppers on the open flames, turning occasionally, until the all the skin is charred.
Place the peppers in a plastic box or bag and throw it in the fridge.1
If you don’t have a gas stove:
You can buy pre roasted peppers in a jar or can or oven roast your peppers.
1 day before
Do your prep
Peel and chop your peppers
Chop the other onion
Crush your garlic
Defrost your quality homemade chicken stock
Toast your cumin & fennel seeds
Prepare your mise en place of appropriate herbs and spices
Preheat the oven to 350’
Chop the garlic, chop one onion, halve the tomatillos, and toss all with olive oil and S&P
Spread the mix on the cookie sheet and roast for 20 min, or until the tomatillos start to break down
When the tomatillos are done you want to blend half of them with half the roast peppers. A food mill is best, a standing or immersion blender will work as well.
meanwhile… in the bat cave…
Heat the dutch oven to about Giorgia Palmas hot.
Cut up the bacon into about quarter slices and sizzle it in the pot.
Remove the bacon after it has rendered off a good amount of fat.
Season the pork shoulder liberally with S&P. Then dredge with the flour and shake off the excess.
Piggie in the pot. Don’t touch it for 90 seconds!
Resist the urge.
Stop. It hasn’t been 90 seconds yet.
Now. Stir it about, to brown it evenly on all sides.
You can remove the pork after about 4-5 minutes or when it’s G.B.D.
Toss in the onion and sautee for 2 minutes until it softens
Deglaze the pan with 1 cup of the stock; be sure to scrape up all the fond stuck on the bottom of the pan
Everyone in the pool!
Pork, peppers, tomatillos, herbs & spices, and the rest of the chicken stock all go in the pot.
Bring the mix to an oh so gentle simmer and walk away for no less than 1 hour. 5 is ideal.
Set it out to chill. I put it on the fire escape. You may want to use your back porch, garage or refrigerator.
This may be the most important step. You must prepare the toppings bar.
GIVE THE PEOPLE WHAT THEY WANT
Each in its own bowl:
Scallions (or onion if you prefer)
Heat your chili and present in its cooking pot. No fancy warming service here.