Crock Pot Chile Verde (new Mexico) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, coarsely chopped
1: Bell pepper, green,
Coarsely chopped,
4 centiliter: Garlic, minced
1 tbsp: Olive oil,
4 ounce: Green chile, canned diced
1: Jalapeno pepper, diced
, optional
7: Or 8 tomatillo,
2 lbs: Pork, lean, trimmed & cubed
2 tsp: Oregano,
2 tsp: Sage,
1 tsp: Cumin,
1 tsp: Red pepper flakes,
1/2 cup: Beer, optional
Directions:
First, saut
one onion and one green pepper, coarsely chopped, with three
or four cloves of garlic, minced, in olive oil. Throw into the crockpot.
Also throw in a small can of diced green chiles. Depending on your
propensity for spicy food, you may add from one to three jalapenos, sliced.
Then, throw some tomatillos in the pot. Peel off the husk and coarsely
chop.
Take about 2 pounds of lean pork (trim off all the excess fat you can),
cubed, and brown in the pan that you saut
ed the onion, etc. in. Into the
pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano,
some dried red chile peppers, sage, and cumin seed. Perhaps also some black
pepper. I almost never put salt in anything, so I probably wouldnt here
either, but you may want to. How much? Well, about 2 teaspoon each of the
oregano and the sage. 1 teaspoon each of the cumin seed and dried red
peppers. Salt and pepper to taste. I probably will add a dash of beer
(about 1/2 cup) for obscure reasons.
This crockpots all day, or could be simmered for probably about
2 hours.
Traditionally, this is served in bowls, with hot flour tortillas, salsa,
and cilantro. You can also have sour cream, grated cheese, olives, and
pickled carrots and jalapenos around. Of course, you wrap all this up in
the tortillas, making killer burritos.
I throw one twist into this, a technique that comes from carnitas. After
cooking, I separate the meat from the broth, crisp the meat under the
broiler, and reduce the sauce in the pan. This adds a great texture to the
meat, and keeps the burritos from being too soggy.
Posted to MM-Recipes Digest by "Beth Ide" on Sep
27, 1998
Source from luhu.jp
one onion and one green pepper, coarsely chopped, with three
or four cloves of garlic, minced, in olive oil. Throw into the crockpot.
Also throw in a small can of diced green chiles. Depending on your
propensity for spicy food, you may add from one to three jalapenos, sliced.
Then, throw some tomatillos in the pot. Peel off the husk and coarsely
chop.
Take about 2 pounds of lean pork (trim off all the excess fat you can),
cubed, and brown in the pan that you saut
ed the onion, etc. in. Into the
pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano,
some dried red chile peppers, sage, and cumin seed. Perhaps also some black
pepper. I almost never put salt in anything, so I probably wouldnt here
either, but you may want to. How much? Well, about 2 teaspoon each of the
oregano and the sage. 1 teaspoon each of the cumin seed and dried red
peppers. Salt and pepper to taste. I probably will add a dash of beer
(about 1/2 cup) for obscure reasons.
This crockpots all day, or could be simmered for probably about
2 hours.
Traditionally, this is served in bowls, with hot flour tortillas, salsa,
and cilantro. You can also have sour cream, grated cheese, olives, and
pickled carrots and jalapenos around. Of course, you wrap all this up in
the tortillas, making killer burritos.
I throw one twist into this, a technique that comes from carnitas. After
cooking, I separate the meat from the broth, crisp the meat under the
broiler, and reduce the sauce in the pan. This adds a great texture to the
meat, and keeps the burritos from being too soggy.
Posted to MM-Recipes Digest by "Beth Ide"
27, 1998
Source from luhu.jp
Tags
Home cookin