I'll add another that's delicious. Mary Sue Milliken & Susan Feniger's Pork Chile Verde with Posole
Mary Sue Milliken's & Susan Feniger's Pork Chile Verde with Posole
Here's a great party dish from TV's Two Hot Tamales. Better than regular chili and more festive than soupy posole, it's also easy on the cook, because it's made a day ahead and served with just plain rice and warm tortillas. Leftovers are especially good with poached eggs for breakfast.
If you live in posole country, you know that the dried corn the dish is named for takes a lot of fussing to cook. Milliken and Feniger have wisely used canned hominy here. Tomatillos, the golfball-size green "tomatoes" with a papery husk available in supermarkets all across the land, work as a sort of secret ingredient here, contributing a piquant accent to the pork.
Pork Chile Verde
1 lb tomatillos, husked and rinsed, or green tomatoes
2 lbs boneless pork, cut into 1 1/2-inch pieces
1 tsp salt
1/2 tsp freshly ground black pepper
all-purpose flour for dusting
2 Tbs canola oil
1 onion, chopped
2 Anaheim or poblano chiles, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 green bell peppers, cored, seeded, and chopped
3 cloves garlic, chopped
1 1/2 cups canned hominy (posole), drained
1/2 cup chopped fresh cilantro leaves
1 Tbs dried oregano
2 tsp ground cumin
3 cups chicken broth or water
1 Preheat the broiler.
2 Set the tomatillos or green tomatoes on a rimmed baking sheet and slide them under the broiler. Cook, turning often, for 5 to 8 minutes, or until charred. Set aside to cool.
3 Chop the tomatillos or green tomatoes, reserving all the juice.
4 Sprinkle the pork with the salt and pepper. Dust it with flour.
5 In a large skillet, heat the oil over medium-high heat. Add the pork in batches and brown it on all sides. Remove the pork from the skillet and transfer to a soup pot.
6 Using the same skillet, turn the heat to medium and add the onion. Cook, stirring often, for about 10 minutes, or until soft. Add all the chiles and the bell peppers. Cook, stirring often, for 4 minutes. Add the garlic and cook for 1 minute more. Transfer to the soup pot.
7 Stir in the hominy, cilantro, oregano, cumin, broth or water, and tomatillos and their juice. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/2 hours, or until the pork is tender.
Salsa
2 plum tomatoes, cored and diced
1/2 small red onion, chopped
1 jalapeno pepper, seeded and chopped
1/4 red bell pepper, cored, seeded, and chopped
1 Tbs chopped fresh cilantro leaves
1 Tbs fresh lime juice
salt and freshly ground black pepper
hot sauce (optional)
1 Meanwhile, in a medium bowl, combine the tomatoes, onion, jalapeno, bell pepper, cilantro, and lime juice. Add the salt and pepper and hot sauce (if using) to taste. Set aside until ready to serve.
2 Serve the chile verde hot in deep bowls, with the salsa on the side.
Servings: 6
Recipe Type
Main Dish, Pork, Vegetable
Recipe Source
Author: Mary Sue Milliken and Susan Feniger
Source: 150 Best American Recipes
