Wednesday, January 28, 2009

Chile Verde

Chile Verde

3 lbs. pork stew meat
2 poblano chile peppers, seeded and chopped
¼ c. vegetable oil
½ onion, chopped
1 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
½ yellow pepper, seeded and chopped
¼ Tbsp. salt
1 lb. tomatillos, husks removed
Ground pepper to taste
¼ bunch cilantro, chopped
½ Tbsp. ground cumin
4 c. chicken broth

Optional: can roast peppers

In a large pot sear pork in vegetable oil until golden brown. Remove pork from pot and cook the chopped onion and garlic, season with salt and pepper. Saute until tender. Season with cumin. Transfer meat and onion mixture into a crock pot. Add chicken stock and chopped peppers. Simmer fro a while. Puree tomatillos and cilantro and add to pot and simmer for 30 – 45 mins. Transfer to a large pot and make a roux of flour and water to thicken. Pour into flour tortilla top with cheese and can smother with more cheese and chile verde.

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