Wednesday, February 27, 2008

Pork Chile Verde

We all love Chile Verde, at least my family does.....
Get some pork meat, about 1 Kilo for 3-4 people (pierna, lomo, pieces, etc. can have some fat it's ok). Put it in a pressure cooker if you have one (I use mine a lot to save time) or a heavy pan, cut up in cubes and sear with salt and pepper.
In the meantime make the sauce:
Get tomatillos (peel the skins and wash, take stems off) and put in a pan with:
1/2 and onion and 4-5 garlic cloves and 2-3 serrano peppers (take stems off too) and cover with water and cook until the tomatillos turn color (to a dull green) about 10 min. Put the tomatillos and the rest of the veggies (start with 1 serrano pepper and taste, then you can add more to taste all the way to HOT!) into the blender with salt & pepper, chicken consome powder, 1 tblsp sugar (to tone down the acidity of the tomatillos) and lots of cilantro. Blend to smooth (you can leave chunky too).
Pour over your meat and close the bomb, high heat. Once it starts making noise, lower the heat to simmer and wait about 15 minutes. Open the pressure cooker and check. If too liquid, cook more, opened and let the liquid thicken or leave as is, up to you. If you use a regular heavy pot, cook until meat is very tender and check to insure it doesn't stick to the bottom and burn and turn off hear once the sauce becomes thick.
Makes great burritos, chimichangas, flautas, enchiladas, tacos, omelets, scrambled eggs, sandwiches, whatever....

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