Text 14687, 85 rader
Skriven 2008-10-05 07:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chile Verde
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> this) or beef. The important part in Chile Verde is using green
 DD> chilies and retaining the "green" taste.

 DS> We like chile verde, and have made it several times.  My problem is
 DS> getting the right combination of chiles to give a depth of flavor and
 DS> heat.  One time we made it, it turned out so hot we had to thin it down
 DS> in order to tolerate it (Yeh, I know -- it would have been too mild for
 DS> you and Michael).  Last time it had decent flavor, but not enough heat.
 DS> We used lots of tomatillo, some cubanella (almost no heat), some dark
 DS> green anaheims (moderate heat) and a jalepeno (medium heat).   Next
 DS> time, I'll toss in at least one of those long green chiles that jack up
 DS> the heat level.

I keep powdered jalapeno on hand for the grassy-green flavour and a bit of
heat. But, my mainstay chilies for chile verde are Big Jim/NuMex (Anaheim),
Poblano and Serrano.

Leftover chile verde is great over scrambled eggs for the next day's breakfast.

This (authentic) recipe uses just jalapenoes for chilies.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carne De Puerco En Chile Verde (Pork w/Green Chile) 
 Categories: Chilies, Stews, Pork, Latino
      Yield: 8 Servings

     10    Tomatillos
      4 lb Boneless pork shoulder
      2 tb Olive Oil
           Corn Tortillas
      1 tb Chicken bouillon powder
      3 cl Garlic
    1/2    Onion
      4    Jalapeño chilies, or more
      3    Potatoes

  Another "authentic" Mexican recipe from Ricardo Batista

  Remove the wrapper of the tomatillos and wash them.

  In a blender, mix together the tomatillos, bouillon, garlic 
  cloves, jalapeños and onion. If necessary add a dash of 
  water to help the blender.

  Cut the pork meat in chunks and discard big pieces of fat.

  Wash the potatoes and cut them in small pieces.

  Cooking: Set tall frying pan in mid-high heat. Add the
  olive oil to frying pan.

  Fry the meat slightly until it looks white, mixing it 
  constantly to avoid burning.

  Now add the sauce, mix it well and let it cook for about 
  1 hour until the meat is very soft, you can add the 
  potatoes 20 minutes before you think the dish will be ready.

  Heat the tortillas and enjoy

  Author's Tips:

  A Pressure Cooker really helps here. If you like making 
  dishes like this one often you should consider the pressure 
  cooker. It will cut cooking time to half hour, but you have
  to cook the potatoes separately..

  Heating tortillas on a microwave: To heat tortillas you 
  can wrap them in a kitchen towel and put them inside a
  container. Microwave 15 seconds per tortilla

  Makes: 8 servings

  Meal Master Format by Dave Drum - 17 January 1998

  Uncle Dirty Dave's Archives

MMMMM

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