Barkley's Chili Verde with Roasted Salsa Verde

September 12, 2016


Hola! We're talking about green things today with a pair of verde-style recipes. Barkley's Chili Verde made with Roasted Salsa Verde. Two recipes for the price of one, right? The salsa is used to braise pork in a classic stew with roots in Mexican cookery. Versions of chili verde are scattered across the Americas. Ours brings sunny citrus—lime and orange—into a fusion of bright flavors.

Starting at the base, Roasted Salsa Verde is a stupendous condiment on its own. The combination of roasted chiles, tomatillos, onion, and garlic, along with cilantro and lime will send you looking for the chips. Luckily, you should have some leftover. Yea!
      We serve Barkley’s Chili Verde over—you guessed it—stone ground grits. Specifically, our Creamy Country Grits. Granted, it's not the standard way to serve chili verde, but we think it should be. The rich corn savor of our heirloom grits makes the flavor pairing totally authentic. Set out some Mexican style garnishes like pickled carrots, sliced radishes, avocado wedges, sour cream, and crumbled Cojita cheese and you'll be set for an easy and incredible meal.


Makes 4 to 6 servings  |  Cooking time: About 2 hours for both recipes



  • 1 teaspoon cumin seed
  • ¾ teaspoon coriander seed
  • ¾ teaspoon black peppercorns
  • Olive oil
  • 2–2½ pounds boneless pork shoulder, Boston butt, or pork loin, trimmed of fat, cut into 1- to 2-inch cubes and patted dry
  • 2 bay leaves
  • 1 medium onion, cut into 8 wedges
  • Juice from 1 medium orange (about cup)
  • The peel from 1 medium orange, cut into ½-inch-wide strips
  • 3 cups Roasted Salsa Verde (see recipe that follows)
  • 1½ cups (15 ounce can) prepared black beans, drained and rinsed



    Grind the whole cumin, coriander, and peppercorns in a food mill or mortar and pestle until most of the seeds are broken—don’t grind them too fine. Alternately, gather the spices in a sturdy piece cloth or paper and smash them with a hammer. Set the ground spices aside.

    Heat 1 tablespoon of olive oil in a 3- or 4-quart Dutch oven over high heat. Working in 2 batches, saute half of the pork in a single layer until it’s browned—4 to 6 minutes. Remove the pork. Brown the remaining pork, adding more oil if necessary. Return the first batch of pork to the pan. Add the ground spices, bay leaves, and onion. Sauté the mixture until the onion is translucent—about 2 minutes.

    Add the orange juice and stir it into the mixture, mopping the meat against the pot to release the browned bits. Stir in the orange peel and 3 cups of the Roasted Salsa Verde. Bring to a simmer, stirring frequently and pressing the meat into the salsa. After 1 to 2 minutes the liquid should be about even with the top of the meat, if not, add more Roasted Salsa Verde.

    Turn the heat to low, cover the pot, and simmer gently. Stir the chili occasionally, each time pressing the meat back down into the liquid. After about 45 minutes, add the black beans and begin checking the pork for tenderness. When you can break a chunk apart by pressing it against the side of the pot, it’s ready. It may take another 20 to 45 minutes, depending on whether you want the meat toothsome, or fall-apart tender.

    Toward the end of cooking, if there appears to be too much liquid, remove the lid, raise the heat, and cook down some of it. Be careful not to break up the meat as you stir the chile. When ready to serve, remove the chili from the heat and stir in the cilantro.

    Serve Barkley's Mill Chili Verde with Creamy Country Grits, along with slices of lime.

    Suggested Variations: Try using kidney beans, garbanzo beans, or pinto beans. Replace pork for dark meat turkey or chicken. Use whole chicken thighs.



    Roasted Salsa Verde

    This stand-alone salsa recipe is great on (or in) burritos and quesadillas. It's amazing with eggs. It makes an excellent baking sauce for enchiladas—just pour some over before they go into the oven. And, of course, it's perfecto with chips.

    Makes about 4 cups  |  Preparation time: About 30 minutes


    • 3–4 poblano or Anaheim peppers (about ½ pound), stems and seeds removed and halved lengthwise
    • 3 jalapeños (or to taste), stems and seeds removed and halved lengthwise
    • 10–12 tomatillos (about 1 pound), husks removed, rinsed, and dried
    • 1 medium onion, cut into 8 wedges
    • 6 large cloves garlic, unpeeled
    • ¼ cup freshly squeezed lime juice (2–3 limes)
    • ¼ cup white distilled vinegar
    • 2 teaspoons sugar or honey
    • 2 teaspoons dried oregano, preferably Mexican
    • 1½ teaspoons kosher salt
    • 2 teaspoons grated lime zest
    • 1 heaping cup roughly chopped cilantro leaves and stems


    Turn the broiler on high and move an oven rack as close to the heat as possible.

    On a large baking pan, arrange the poblano and jalapeño halves, cut side down, in a single layer. (Line the pan with foil or parchment if you like.) Add the tomatillos, onion, and garlic.

    Roast the vegetables until the tomatillos begin to blister and show some char—7 to 10 minutes. Use tongs to flip the tomatillos, onion, garlic. Leave the peppers cut side down. Continue roasting another 4 to 5 minutes until the peppers and tomatillos are lightly blistered. Remove the pan from the oven and set it aside to cool. Once cool enough to handle, peel away any loose skin from the peppers—you don't need to peel them entirely.

    Roughly chop the poblanos and jalapeños and drop them in a mixing bowl. Peel and smash the garlic and add it to the bowl. Roughly chop the onion and add it to the bowl. Finally, add the lime juice, vinegar, sugar, oregano, salt, lime zest, and cilantro and combine all the ingredients.

    Using a food processor or blender and working in small batches to prevent overflow, process the mixture in short bursts to make a chunky salsa. Don't overdo it! Measure the roasted salsa verde—you’ll need about 3 cups for Barkley's Chili Verde.

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