dawn_mo
Well-known member
* Exported from MasterCook *
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
Enchiladas
Amount Measure Ingredient -- Preparation Method
2 tablespoons lard3 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
2 medium white onions -- thinly sliced
lengthwise
3 cloves garlic -- pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground oregano
8 small tomatillos -- husked and finely
chopped or 1 cup canned
4 fresh Anaheim chiles -- seeded, deveined
and finely chopped
1 large tomato -- peeled and coarsely
chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
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Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
Enchiladas
Amount Measure Ingredient -- Preparation Method
2 tablespoons lard3 pounds lean -- fresh boneless pork
butt, cut into 1 1/2" cubes
2 medium white onions -- thinly sliced
lengthwise
3 cloves garlic -- pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground oregano
8 small tomatillos -- husked and finely
chopped or 1 cup canned
4 fresh Anaheim chiles -- seeded, deveined
and finely chopped
1 large tomato -- peeled and coarsely
chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and
cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to
boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
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