Text 4601, 135 rader
Skriven 2013-09-13 07:18:00 av Dave Drum (70367.cooking)
   Kommentar till text 4561 av JIM WELLER (1:123/140)
Ärende: Chile con Verde
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> chile verde lately

 JW> I just purchased a bottle of Herdez salsa piquante verte, which is
 JW> a new product to this part of the world, have a pork shoulder in the
 JW> freezer and have been looking at chile verde recipes. I believe I
 JW> will make some this weekend, for the first time ever, although I
 JW> lack tomatillos.

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

 JW>       Title: Chile Verde
 JW>  Categories: Mexican, Pork, Chilies, Potatoes, Beer
 JW>       Yield: 6 Servings

    --->8 CUT 8<---
 
 JW>       2    To 8 fresh jalapenos, seeds
 JW>            And stems removed, minced
 JW>       1    Bunch, carrots, peeled and
 JW>            Cut into 2 inch chunks
 JW>       3    Russet potatoes cut into
 JW>            Chunks

 JW> (I don't think I will any recipe calling for carrots.)

I agree - you had me until the carrots. But, you don't need tomatillos to make
a good Chile Verde Stew. 

Here are a couple - one I have made and the other I have eaten - I stole the
judge's cup after the judging at the cook-off. It were gooooood.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Verde (Pork Stew w/Green Chilies)
 Categories: Pork, Stews, Potatoes, Chilies
      Yield: 6 Servings
 
      3 lb Pork butt; cubed
      3 lg Onions; chopped
      3 cl Garlic; minced
      3 lg Potatoes; peeled, diced
      1 tb Oregano; crumbled
      1 c  Green chilies; chopped, not
           - canned - FRESH
      1 tb Ground green chile
      2 lg Jalapenos; stemmed, chopped
           - (may substitute serrano
           - chilies for more heat) *
      3 tb Flour
    1/2 bn Cilantro; chopped, garnish
           Water
           Salt & pepper
           Lard to saute
 
  * Use the ratio 3 serranos = 1 lg jalapeno
  
  Cut pork into cubes. Brown meat in lard. Remove from pan
  and sprinkle meat with the flour. Brown onions and garlic
  in frying pan until transparent, but not brown. Add meat,
  oregano, potatoes and chilies to onion mixture, then add
  water to cover.
  
  Simmer 2 to 3 hours. Add salt & pepper during last half
  hour.
  
  Serve rolled inside flour tortillas or in bowls w/tortilla
  on the side. Garnish with cilantro if desired.
  
  Serves 6.
  
  Not really an Uncle Dirty Dave recipe - but, one I have
  adapted to my tastes over the years.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gambler's Chile Verde *
 Categories: Pork, Stews, Chilies, Vegetables
      Yield: 8 Servings
 
      2 lb Pork tenderloin; in sm cubes
      1 c  Onion; medium dice
     14 oz Can chicken broth
     10 oz Green salsa; bought
     20 oz Canned whole green chilies;
           - seeded, chopped
           Green Tabasco
           Salt

MMMMM----------------------------SPICE MIX---------------------------------
      3 ts Garlic; minced or mashed
      2 tb Minor's chicken base
      1 ts Celery salt
      1 tb Flour
      2 ts Oregano
      1 tb Cumin
      3 tb Jalapeno; diced
      1 tb Dried cilantro
           +=OR=+
      3 tb Fresh cilantro; fine chopped
      1 tb Green chile powder
 
  * Source: Lauren Ray, World Champion 2008
  
  Brown pork and drain.
  
  Add onion & broth.
  
  Simmer 1 hour - stir often to avoid sticking.
  
  Add spice mix ingredients and 10 oz of green chile salsa.
  
  Simmer 1 hour.
  
  Add 20 oz. chopped green chilies.
  
  Salt to taste, and add dash of green Tabasco.
  
  Continue to simmer for another hour.
  
  From: http://www.chilicookoff.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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