Text 15646, 72 rader
Skriven 2014-08-09 07:21:08 av Dave Drum (1:261/38)
Ärende: Chile 7220
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crockpot Green Chile Stew
 Categories: Pork, Chilies, Herbs, Vegetables, Beer
      Yield: 6 Servings

      1 lg Onion; coarse chopped
      1 lg Bell pepper; coarse chopped
      4 cl Garlic; minced
      1 tb Olive oil
      4 oz Can chopped green chilies
      1    Jalapeno; minced
      7    Tomatillos; husked
      2 lb Pork; trimmed, diced
      2 ts Oregano
      2 ts Sage
      1 ts Cumin
      1 tb Red pepper flakes
    1/2 c  Beer

  First, saute 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. How many?
  Well, when I got fresh ones in San Diego, I'd get seven or
  eight. Peel off the husk and coarsely chop. Now that I've
  moved to Pittsburgh (don't ask me why), I've had to use
  canned ones on occasion. How many? Well, I don't really
  remember, it was one medium sized can, I think. Pay
  attention: I mean tomatillos, not green tomatoes. The
  Frugal Gourmet substituted celery and tomatoes. I haven't
  forgiven him yet.

  Take about 2 pounds of pork, cubed, and brown in the pan
  that you sauteed 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 wouldn't here either,
  but you may want to. How much? Well, about 2 tsp each of
  the oregano and the sage. 1 tsp 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. This is not
  what the original requester would want to do.

  Uncle Dirty Dave's Archives

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... Life is uncertain. Eat dessert first. - Ernestine Ulmer

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)