Chili Verde and Salsa

Merry Christmas everyone. Because it's Christmas this will be a very special blog post. The Coats family loves Mexican food. We can put some Mexican away- especialy my sister Lindsey. We love Mexican food so much we forgo the traditional Christmas dinner of turkey, ham and the works and have a Mexican feast! The main attraction of our Holiday feast is the ever popular Chile Verde. We have a recipe that my Dad holds as a benchmark for all mexican restaurants we go to. I still don't think he has found one that has satisfied him. I have been holding this recipe back for a special day. It is as close to a secret family recipe as we have in my family and today I found out that I had it's origins all wrong, but that's a story for another day. Well now that I am stuffed with our blessed holiday tradition, here is the recipe. I also included a nice blended salsa recipe. You can put this on a tortilla or over rice or just put it on a plate with beans, rice, and whatever other Mexican stuff you like.

Chili Verde
3 TBS vegetable Oil
1 large (5-6 lbs) Pork Boston Butt(boneless if possible), cubed 1 1/2" - 2"
1 16oz can (or equivalent in small cans) Ortega whole or diced green chilies
1 large white onion, diced
1 8oz canned crushed tomatoes (not drained)
3-4 TBS garlic powder
4 TBS cumin powder or more to taste
2 cans chicken broth (enough to cover meat)
1 - 2 TBS Salt to taste
corn Meal (if needed)
1 C. blended Salsa (if desired)

Brown pork on medium high heat until there is no pink. Add onion and chile and saute 5 - 10 min until onion is soft. Add tomato, garlic powder, cumin and stock. Add enough stock to cover the meat. Boil 2 hrs uncovered. Add salt to taste. If too thin add 2-3 TBS corn meal to thicken. You can add 1 C. Blended salsa (See next recipe) 30 min before Chili Verde is done.

Blended Salsa
1 large can whole tomatoes
1 large bunch of cilantro
1 bunch green onions (green parts only)
1 small can pickled jalepenos
garlic Salt to taste

Add all ingredients into blender. Pulse a few times and taste. Add more salt or jalepenos until you reach desired hotness and saltiness. Remember that the salsa will get hotter as time goes on. You can also cut out the middle of the Jalepeno rings to make salsa more mild. If you want the salsa to be a little chunkier be careful how many times you pulse it. If you want a more blended salsa pulse more until it has reached the desired consistency.