I have tried making chili verde several times to satisfy my hubby’s craving and several times I didn’t get the right flavors that he was looking for. One time, he brought roasted green chili peppers from a New Mexico trip and used all for the stew, hmmmm. Yeah! It is green. It is spicy. Does it have the “Chili Verde” flavors? Hmmm, maybe not. I’m laughing while I’m thinking at that mistake. Nope. It was just pure spiciness. So I have tried and tried until I finally get the right amount of ratio
Gotta have tomatillos, different kinds of pepper and herbs. Plus, to give that smoky flavor, you have to broil it or if you are lucky to have a gas burner, place it directly on the fire and let burn. Just kidding. Let the skin of the peppers char. That’s what I mean. Then, put them in a bowl, cover to steam. Let is sit there. Yup. While you prepare the spices and what not or take a sip of that craft beer. Just kidding. Ok. Before this gets too far, this is the recipe. Let me know what you think so I can tweak my recipe or something.
Update on my hubby, he said “It’s ok.” Let me tell you a secret. He ate it for lunch even if it’s not fully done (without fixin’s), had it dinner with homemade tortilla and still had it the next day for lunch. Tell me all about it right?
Yeah, about using venison (white-tail deer meat), and using game meat in general. Treat it like you would normally cook any kind of red meat and trust me it will not be gamey. That was my fear the first time I had game meat. Well, yeah granted that we took a very good care handling the meat. From, gutting, cleaning, skinning, hanging the deer for days, chopping, and storing and freezing. All that we (me and my hubby) did ourselves. So yeah, that also contributes. Uhm, plus the deer’s diet make a difference on the taste of the meat. But, if you have some in your fridge, don’t be afraid to venture to use it in other dishes. Actually, using venison roast cooked a lot faster and it came out very tender even at the 3 hour mark. Trust me on this, take that deer meat from your freezer and let’s get started making this.
By the way, this will be the last I promise. In the absence of game meat, use beef roast or chuck to replace the meat.
2 lbs. venison roast*, cut into big chunks about 1”-1 ½” thick
½ lb. tomatillos, husked and quartered
3 oz. (1) Poblano pepper, halved
2 jalapeno pepper, halved and deseeded
3 serrano peppers, halved and deseeded
6 green onions
1 bunch of cilantro
7-8 garlic cloves
1 large red onion, chopped
3 tsp. ground cumin
2 tsp. ground coriander
2-3 cups beef broth
1 tbsp. Mexican oregano
1 tsp. kosher salt
½ cup light beer, to deglaze, optional
2 tsp. lime juice
½ tsp. granular swerve or cane sugar
2 tbsp. masa harina
Freshly ground pepper
sour cream or plain Greek yogurt
cilantro and red onion for garnish
- Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Place tomatillos, all the peppers, green onions and garlic on the pan. Drizzle olive oil and roast for about 15-20 minutes or until vegetables are blistered. Transfer in a bag to steam or cover with aluminum foil for another 5-10 minutes. Peel the peppers and garlic and then puree them with green onions and tomatillos.
- Place a heavy bottom medium sauce pan or Dutch oven over medium high heat. Once pan is hot, drizzle olive oil and place onions. Sprinkle a pinch of salt and sauté until translucent or fragrant. Add cumin and coriander and toast spices for about a minute.
- Add venison chunks, give it a good stir with the spices and onion. Sprinkle a pinch of salt and few grinds of black pepper and add 1 tablespoon of Mexican oregano. Stir to combine. Brown meat on all sides for about 10 minutes. Add light beer to deglaze or ½ cup beef broth. Stir and let the alcohol or broth evaporate. Add chili verde mixture to the meat and simmer on low heat for about 10 minutes.
- Add 2-3 cups of beef broth or until meat is just submerge in the liquid. Set the fire on low and cook for about 4 hours. Check liquid level, replenish broth if needed. Give it a good stir every hour while scraping the bottom. Season more with salt and pepper if needed when meat is fork tender or until meat is falling apart.
- Add lime juice and sugar to balance out the flavor. Add masa harina and stir.
- Add chopped cilantro and red onion to garnish.
Not everyone has venison in their freezer. Use cubed pork shoulder to replace it.
If not a big fan of cilantro, replace it with parsley but flavor may differ.
Omit raw red onions if not preferred.
Replace light beer with ½ of beef stock if not preferred to cook with alcohol.
If beef broth is not available, use two bouillon cubes plus 2-3 cups of water.
If Mexican oregano is hard to find replace it with regular crushed oregano.