Chile Verde with Garlic and Habanero Roasted Sunflower Seeds

  • 10 Servings
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : Pork Shoulder
  • Chef : Matt Troost

This offbeat chili from Three Aces' Matt Troot bursts with flavors that include tomatillos and roasted sunflower seeds.


3 lbs tomatillos 1/2 head of garlic, peeled and chopped 5 jalapenos 4 Ancho chilies, stemmed and seeded 3 large white onions, medium diced 7lbs pork shoulder, cut into 1" cubes Scallions Cilantro 1 cup sunflower seeds 2 habaneros, sliced 2 cloves garlic, chopped Olive oil, as needed Salt and black pepper to taste


  • Preheat broiler as hot as it will get.
  • Peel and wash the tomatillos.
  • Cut them in half, toss in oil, salt and pepper and put them on a sheet pan.
  • Trim the stems off the jalapenos and cut them in half long ways and toss in oil, salt and pepper.
  • Throw them on the same sheet pan as the tomatillos.
  • Throw them under the broiler and let them roast until the skin starts to get a good char on it.
  • Add anchos to the tomatillos and allow to cool.
  • Puree in a blender and set aside.
  • Season pork with salt and pepper ,and then get a large pan smoking hot.
  • Add the pork in batches, otherwise you won't get a good sear.
  • Once the pork is seared, remove from pan and turn heat to medium-ish.
  • Add onion and garlic to the same pan and start scraping up the bits stuck to the bottom of the pan.
  • Season lightly.
  • Once the onion and garlic have softened, add pork and tomatillo mix to the pan.
  • Bring to a boil and then reduce heat and let simmer on medium-low for about 2 hours or until the pork is tender.
  • While the chili is cooking, take the sunflower seeds and put them in a pan with enough olive oil to just cover them.
  • Add in chopped garlic and habenero and cook at medium heat until the seeds are golden.
  • Strain excessive oil and let the seeds cool on a sheet pan. 
To serve:
Ladle in chili, sprinkle with scallions and sunflower seeds, and tear up some cilantro and throw it in.