The filler of burritos. The awesome meaty middle of huevos rancheros. Giver of life to tacos. If there were ever a dish that spoke to the hearts and minds of southern metalheads, ney, metalheads everywhere it would have to be chili. Properly prepared and cooked this dish has the power to fuel bands on the cheap from gig to gig, give roadies the energy to setup, tear down sets, and keep fans moshing for hours on end.
In this edition of Grim Kitchen we will be covering a chili that we believes exemplifies the slow, lazy, munchie craving genre of Doom Metal. Today we make Pork Chili Verde.
The soundtrack for today's adventure brought to you by...
The Wounded Kings
In the Chapel of the Black Hand
What is PORK CHILI VERDE?
Chili Verde is a variant of the red tomato based concoction we all know as chili. Like tomato based chili, chili Verde hails from Mexico, but that's where the similarities end. You won't find any of the typical beans or chunks of tomatoes or onions in this stew. Instead it is made from blended tomatillos and a variety of green chili peppers. In a traditional tomato based chili you would typically find a whole host of herbs and spices added at different stages in the cooking process. Some people in this world are more likely to kill you than give you their recipe. None of that nonsense here. Chili Verde is flavored with a mix of cilantro (by the handful), garlic, and cumin. You can add more if you want, we added cayenne and oregano to the mix, but this is completely optional.
Some of these ingredients can be hard to come by in your local grocery store, so we set out to a great Philadelphia landmark, the 9th Street (or if you are a tourist...Italian) Market. Here you can find some incredible fresh ingredients on the cheap. They've got everything from butcher shops, to produce stands. Even an actual tortilla shop that rolls out fresh corn tortillas and is more than willing to give you free samples. They sell them by weight at $2/kilo. That's a little over 2lbs of hot, fresh corn tortilla goodness for $2. That's subway fare for over a months worth of taco containment.