sandi-in-hawaii
Well-known member
Well, I changed it a little, and made it with boneless skinless chicken thighs instead of pork, but it was yummy just the same!
Simmered for a little less than an hour, instead of 1 1/2 to 2 hours, and used a can of diced green chiles instead of the Anaheim chiles.
Served it with Spanish rice, and steamed broccoli. Sooooo good!
#11: Chile Verde posted by Sandra in London
Posted by: Carianna in WA at 10:12 am on Dec 27, 2005
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
serves 6
2 tablespoons lard
3 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 teaspoons 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 has been 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.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=15&msgid=11
Simmered for a little less than an hour, instead of 1 1/2 to 2 hours, and used a can of diced green chiles instead of the Anaheim chiles.
Served it with Spanish rice, and steamed broccoli. Sooooo good!
#11: Chile Verde posted by Sandra in London
Posted by: Carianna in WA at 10:12 am on Dec 27, 2005
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
serves 6
2 tablespoons lard
3 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 teaspoons 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 has been 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.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=15&msgid=11