New Mexican Chile Verde Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
10: Fresh Poblano chiles, (about
2: Pounds),
3: Thin slices bacon,
1/2 cup: Coarsely chopped onion,
2: Garlic cloves, minced
1 tsp: Ancho chile molido or chili,
Powder, (available in Latin
American,
Markets),
1/2 tsp: Salt,
2 tbsp: Masa harina, (available in
Latin American markets),
2 lbs: Boneless pork, cut in
1/2: -inch cubes,
3 cup: Chicken stock,
1/2 tsp: Ground cumin, optional
Salt and pepper,
Directions:
Over gas flame or on barbecue grill roast chiles until charred on all
sides. Place in a paper bag for 20 minutes. Peel off blackened skin,
remove seeds and membranes and chop into coarse pieces.
In a large heavy stew pot heat bacon over high heat and sautJ until 3
tablespoons of fat are rendered. Reserve bacon for another use or
discard. Add onion and garlic and sautJ until onion browns. In a
large bowl mix together ancho chile molido, salt and masa harina. Add
pork and toss to coat in spice mix. Push onion to sides of pot and
add seasoned pork cubes, turning several times until well-browned.
Stir together pork and onions, add stock, scraping up any browned
bits from bottom of pan, and bring to a boil. Reduce heat to
simmering and add roasted poblano. Stir well, cover and cook about 2
hours, or until pork is very tender. If using cumin, add 5 minutes
before end of cooking. Taste and season with salt and pepper if
needed. Serve with warm corn tortillas and garnish as desired with
cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.
Yield: 6 servings
TASTE SHOW #TS4076
Source from luhu.jp
sides. Place in a paper bag for 20 minutes. Peel off blackened skin,
remove seeds and membranes and chop into coarse pieces.
In a large heavy stew pot heat bacon over high heat and sautJ until 3
tablespoons of fat are rendered. Reserve bacon for another use or
discard. Add onion and garlic and sautJ until onion browns. In a
large bowl mix together ancho chile molido, salt and masa harina. Add
pork and toss to coat in spice mix. Push onion to sides of pot and
add seasoned pork cubes, turning several times until well-browned.
Stir together pork and onions, add stock, scraping up any browned
bits from bottom of pan, and bring to a boil. Reduce heat to
simmering and add roasted poblano. Stir well, cover and cook about 2
hours, or until pork is very tender. If using cumin, add 5 minutes
before end of cooking. Taste and season with salt and pepper if
needed. Serve with warm corn tortillas and garnish as desired with
cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.
Yield: 6 servings
TASTE SHOW #TS4076
Source from luhu.jp
Tags
Taste