Chile Verde. Chili con Carne

Here are two bold and flavorful recipes: Chile Verde and Chili con Carne — both classics, but with distinct personalities. Chile Verde is tangy, bright, and typically made with pork and green chiles; Chili con Carne is rich, meaty, and slow-simmered with red chilies and beef.

🌿 Chile Verde (Mexican Green Chili Stew)

🐖 Ingredients:

• 2 lbs pork shoulder or butt, trimmed and cut into 1-inch cubes

• 1 tbsp oil

• Salt and pepper to taste

• 1 ½ lbs tomatillos, husked and rinsed

• 4–5 poblano or Anaheim chiles (or a mix), roasted and peeled

• 2 jalapeños or serranos (adjust to taste), roasted or raw

• 1 large onion, chopped

• 4 cloves garlic

• 1 cup chicken broth

• 1 tsp ground cumin

• ½ tsp oregano (Mexican oregano, if available)

• Juice of 1 lime

• Fresh cilantro, chopped

👩‍🍳 Instructions:

1. Roast the Veggies: Broil tomatillos, poblanos, and jalapeños until charred. Let cool, then peel chiles and remove seeds if desired.

2. Blend Sauce: Blend tomatillos, chiles, jalapeños, onion, garlic, cumin, oregano, and chicken broth until smooth.

3. Sear Pork: In a large pot or Dutch oven, brown pork in oil. Season with salt and pepper.

4. Simmer: Pour sauce over pork. Simmer covered for 1½ to 2 hours, stirring occasionally, until pork is fork-tender.

5. Finish: Add lime juice and chopped cilantro to taste. Adjust salt if needed.

🍽️ Serve with:

• Warm tortillas or rice

• Pinto beans

• Avocado slices or sour cream

🌶️ Chili con Carne (Tex-Mex Red Chili with Beef)

🐄 Ingredients:

• 2 lbs ground beef or chuck (or cubed beef for chunkier style)

• 1 onion, chopped

• 4 cloves garlic, minced

• 3 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp paprika

• 1 tsp oregano

• ½ tsp cayenne or chipotle powder (optional, for heat)

• 1 (14 oz) can crushed tomatoes

• 1 (6 oz) can tomato paste

• 1 cup beef broth or water

• 1 (14 oz) can kidney beans or pinto beans (optional for Tex-Mex version)

• Salt and pepper to taste

👩‍🍳 Instructions:

1. Brown the Meat: In a large pot or Dutch oven, cook beef until browned. Drain excess fat if needed.

2. Add Aromatics: Add onion and garlic; sauté until soft.

3. Spice It Up: Stir in chili powder, cumin, paprika, oregano, and cayenne. Toast spices briefly (1–2 minutes).

4. Add Liquids: Stir in tomatoes, tomato paste, and broth. Bring to a boil.

5. Simmer: Reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.

6. Add Beans (Optional): Stir in beans in the last 15 minutes if using.

🍽️ Serve with:

• Cornbread or tortilla chips

• Sour cream and shredded cheese

• Chopped green onions or jalapeños