Text 14786, 93 rader
Skriven 2008-10-08 08:57:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chile Verde
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> I think that serrano (in moderation) is what I need to add to the mix.
 DS> Whatever I get, I'll taste test to try to judge how much.

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

 DS> We froze part of what we made in meal sized portions.  It seemed to
 DS> lose heat spice when we thawed and reheated it. That puzzles me.  Often
 DS> chile gains spice heat level in same procedure.

Verde doesn't last long enough around here to require freezing as preservation.

Bv)=

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

      Title: Chile Verde #9
 Categories: Pork, Chilies, Stews
      Yield: 8 Servings

  1 1/2 lb Tomatillos
      5 cl Garlic; not peeled
      2    Jalapenos; seeded, chopped
      2    Anaheim or Poblano chilies
      1 bn Cilantro leaves; cleaned,
           - chopped
      4 lb Pork shoulder; trimmed, in 
           - 1" cubes
           Salt & fresh ground pepper
           Oil
      2    Yellow onions
      3 cl Garlic; peeled, fine chopped
      2 tb Chopped fresh oregano
           +=OR=+
      1 tb dried oregano
  2 1/2 c  Chicken stock or broth
        pn Ground cloves

  Remove papery husks from tomatillos and rinse well. Cut 
  in half and place cut side down, along with 5 unpeeled 
  garlic cloves, on a foil-lined baking sheet. Place under
  a broiler for about 5-7 minutes to lightly blacken the
  skin. Remove from oven, let cool enough to handle.

  Place tomatillos, skins included, into blender. Remove
  the now roasted garlic cloves from their skins, add them
  to the blender. Add chopped Jalapeño peppers, other chilies
  and cilantro to the blender. Pulse until all ingredients
  are finely chopped and mixed.

  Season the pork cubes generously with salt and pepper.
  Heat oil in a large, heavy-bottomed skillet over med high
  heat and brown pork chunks well on all sides. Work in
  batches so that the pork is not crowded in the pan and
  has a better chance to brown well. Using a slotted spoon
  or tongs, lift pork out of pan and place in bowl, set aside.

  Pour off excess fat, anything beyond a tablespoon, and
  place the onions and garlic in the same skillet and cook,
  stirring occasionally until limp, about 5 minutes. If your
  skillet is large enough to cook the entire batch of chile
  verde, with the sauce and meat, then add the pork back to
  the pan. If not, get a large soup pot and add the onion
  mixture and the pork to it. Add the oregano to the pan.
  Add the tomatillo chile verde sauce to the pork & onions.
  Add the chicken stock (enough to cover the meat). Add a
  pinch of ground cloves. Add a little salt and pepper.
  (Not too much as the chile verde will continue to cook
  down and concentrate a bit.)

  Bring to a boil and reduce to a slight simmer. Cook for
  2-3 hours uncovered or until the pork is fork tender.

  Adjust the seasoning to taste with salt and pepper.

  Serve with Spanish rice and warmed flour tortillas or
  freshly made corn tortillas.

  Serves 8.

  http://www.elise.com/recipes

  Meal Master Format by Dave Drum - 07 August 1998

  Uncle Dirty Dave's Archives

MMMMM

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