Post by George on Aug 7, 2009 11:51:00 GMT -5
George’s Chili Verde
1 ½ pounds boneless pork cubed and with as much fat as possible removed
1 pound fresh tomatillos
2 large green bell peppers
3-4 Anaheim chilis seeded and veined
2-3 fresh Jalapenos seeded and veined
½ large onion
2-3 cloves garlic chopped
Salt and pepper to taste
Cumin
Lime juice
Olive oil
1 ½ cups beef stock
After removing fat from pork and cutting into cubes brown it over medium-high heat in 2-3 tablespoons olive oil. As it begins to brown on all sides add ground cumin to tastes. Continue to fry until the pork is lightly browned on all sides. Remove from pan.
Meanwhile or before hand prepare the peppers, onion and garlic. The peppers and all should be cut into medium sized chunks. The onion should be sliced but not too thinly. The tomatillos need to be husked and cut into chunks, large ones into quarters, smaller ones in half.
In the same pan the pork cooked in add all of the vegetables and cook until bright green and slightly softened. The vegetables ought to be cooked in a stir fry manner, turning very often so they do not caramelize or burn. Return the pork to the pan. Add the beef stock. Reduce the heat to low and add the lime juice.
Tightly cover the pan and continue to cook over low heat for a couple of hours until the pork is tender.
Enjoy!!!
________________________________________________________
Some notes:
In many areas if you do not have ethnic markets you may not be able to find some of the fresh ingredients. A good example is tomatillos which are also known as husk tomatoes. You may also experience difficulty in finding the fresh chiles. Anaheim chiles are the long, green ones that are very mild. When purchasing canned chilis the ones that are just called green chilis on the can are usually Anaheims. If you use canned ones they generally come in a four ounce can so it will be necessary to use two cans. I believe most are familiar with jalapenos but if not they are small, bright dark green and can be very hot. In order to control the heat it is necessary to seed them and remove the white membranes from inside.
If you cannot find the ingredients fresh they are most often also found canned. However when canned they are usually pre-cooked so of course the cooking time should be adjusted accordingly. You may want to simmer the pork until almost done and then add the canned ingredients.
If you enjoy spicy food you can adjust the "heat" of this dish by the amount and type of chiles used. Add more jalapenos. Leave some of the membranes in. Leave a few of the seeds in. It all depends on your personal taste. Personally I like spicy food but I do not care for "hot" foods.
If any of you give this a try let me know how it turns out. I usually serve it over hot cooked rice. You can get a full Mexican meal by making Spanish rice and including refried beans along with the chili. I really like black beans and recently discovered that I can get refried black beans in a can. I love them!
In Christ,
George
1 ½ pounds boneless pork cubed and with as much fat as possible removed
1 pound fresh tomatillos
2 large green bell peppers
3-4 Anaheim chilis seeded and veined
2-3 fresh Jalapenos seeded and veined
½ large onion
2-3 cloves garlic chopped
Salt and pepper to taste
Cumin
Lime juice
Olive oil
1 ½ cups beef stock
After removing fat from pork and cutting into cubes brown it over medium-high heat in 2-3 tablespoons olive oil. As it begins to brown on all sides add ground cumin to tastes. Continue to fry until the pork is lightly browned on all sides. Remove from pan.
Meanwhile or before hand prepare the peppers, onion and garlic. The peppers and all should be cut into medium sized chunks. The onion should be sliced but not too thinly. The tomatillos need to be husked and cut into chunks, large ones into quarters, smaller ones in half.
In the same pan the pork cooked in add all of the vegetables and cook until bright green and slightly softened. The vegetables ought to be cooked in a stir fry manner, turning very often so they do not caramelize or burn. Return the pork to the pan. Add the beef stock. Reduce the heat to low and add the lime juice.
Tightly cover the pan and continue to cook over low heat for a couple of hours until the pork is tender.
Enjoy!!!
________________________________________________________
Some notes:
In many areas if you do not have ethnic markets you may not be able to find some of the fresh ingredients. A good example is tomatillos which are also known as husk tomatoes. You may also experience difficulty in finding the fresh chiles. Anaheim chiles are the long, green ones that are very mild. When purchasing canned chilis the ones that are just called green chilis on the can are usually Anaheims. If you use canned ones they generally come in a four ounce can so it will be necessary to use two cans. I believe most are familiar with jalapenos but if not they are small, bright dark green and can be very hot. In order to control the heat it is necessary to seed them and remove the white membranes from inside.
If you cannot find the ingredients fresh they are most often also found canned. However when canned they are usually pre-cooked so of course the cooking time should be adjusted accordingly. You may want to simmer the pork until almost done and then add the canned ingredients.
If you enjoy spicy food you can adjust the "heat" of this dish by the amount and type of chiles used. Add more jalapenos. Leave some of the membranes in. Leave a few of the seeds in. It all depends on your personal taste. Personally I like spicy food but I do not care for "hot" foods.
If any of you give this a try let me know how it turns out. I usually serve it over hot cooked rice. You can get a full Mexican meal by making Spanish rice and including refried beans along with the chili. I really like black beans and recently discovered that I can get refried black beans in a can. I love them!
In Christ,
George
