En Fuego Chili Verde

czwartek, 6 lutego 2014

En Fuego Chili Verde

Time: 3 hrs 20 mins

Ingredients

  • 2 whole white onions, chopped
  • 8 -10 garlic cloves
  • 1 teaspoon epazote (Native Mexican spice, you can substitute Marjoram)
  • 4 -5 lbs pork shoulder, cut into one-inch cubes
  • 8 fresh poblano chiles
  • 3 jalapenos, seeded and chopped
  • 3 jalapenos, with seeds, chopped
  • 3 cups chicken broth
  • 12 whole tomatillos, roasted and pureed in blender. (Canned Tomatillos or Tomatillo salsa works here too.)
  • 1 teaspoon ground cumin
  • sea salt
  • fresh ground pepper

Directions

  • 1 Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
  • 2 Brown Pork in pan with small amount of oil. Set aside.
  • 3 Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
  • 4 Add epazote and jalapenos stir until heated through.
  • 5 Add pork, cumin, tomatillos and two cups of chicken broth.
  • 6 Cook covered on low for two hours, adding broth as needed. (Don\u2019t add too much, it will be too thin.
  • 7 The last 30 minutes, add poblanos.
  • 8 Salt and pepper to taste.
  • 9 The longer it cooks on low the better it is.
  • 10 Serve by itself with warm buttered tortillas or over rice.
  • 11 Great the next day.

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