LoboGunLeather
US Veteran
Mexican cuisine varies widely in all areas of Mexico, and even more so in the southwestern United States. What we think of as Mexican food here in southern Colorado would not be recognizable a couple hundred miles in any direction. One of our staple foods is green chile, a soup or stew usually made with chiles (roasted, peeled, diced or chopped), pork, and chef's choice of additional ingredients. Commonly used as a dressing over burritos, fried potatoes (a la Huevos Rancheros with beans and eggs), enchiladas, or can be eaten as a soup or stew with tortillas, maybe some nice goat cheese.
Probably just about as many recipes for "chile verde" as there are people making it regularly. Guaranteed to clear your sinuses and give you a nice warm sensation all the way through.
Here is today's rendition:
2 lbs. boneless pork roast, trimmed and diced.
2 lbs. Pueblo Anaheim green chiles, roasted, peeled, diced.
1 lb. fresh tomatillos, diced.
1 medium onion, diced.
1 #303 can diced tomatoes.
1-teaspoon garlic salt.
1-quart chicken stock.
1/2 teaspoon cumin.
2 tablespoons chopped cilantro.
3-tablespoons flour.
1. Start the pork simmering in a skillet on low heat. Add the garlic salt, diced onion, diced tomatillos. Cover and allow to simmer about 30 minutes stirring frequently.
2. Start the stock pot (large stew pot) on high with the chicken stock, then add the flour and whisk frequently until it takes on the consistency of gravy. Add the diced tomatoes, diced chiles, and cumin. Bring to a slow rolling boil, then reduce heat to a slow bubbling.
3. When the meat has simmered fully add to the stock pot. Cover and let it simmer on a slow bubbling temperature for at least an hour.
4. Add the chopped cilantro as a last step, stir in, then cover the pot and reduce heat for the final 20 minutes or so. Cilantro is a moderately bitter herb, but very aromatic, should not be overcooked. Some folks serve the cilantro on the table, to be added to each individual's taste (or avoided by those who so choose).
Makes about 3-1/2 quarts.
This evening's meal was burritos made of soft flour tortillas filled with hash brown potatoes and shredded cheese, rolled up, then smothered with the green chile.
Breakfast tomorrow will be refried beans, hash brown potatoes, and fried eggs smothered with green chile, warm tortillas on the side.
Lots of other possibilities, rice, enchiladas, or just a bowl of chile with a warm tortilla. A personal favorite of mine is plain pinto beans served in a bowl with equal portion of green chile.
Freezes and reheats quite nicely for several months.
Probably just about as many recipes for "chile verde" as there are people making it regularly. Guaranteed to clear your sinuses and give you a nice warm sensation all the way through.
Here is today's rendition:
2 lbs. boneless pork roast, trimmed and diced.
2 lbs. Pueblo Anaheim green chiles, roasted, peeled, diced.
1 lb. fresh tomatillos, diced.
1 medium onion, diced.
1 #303 can diced tomatoes.
1-teaspoon garlic salt.
1-quart chicken stock.
1/2 teaspoon cumin.
2 tablespoons chopped cilantro.
3-tablespoons flour.
1. Start the pork simmering in a skillet on low heat. Add the garlic salt, diced onion, diced tomatillos. Cover and allow to simmer about 30 minutes stirring frequently.
2. Start the stock pot (large stew pot) on high with the chicken stock, then add the flour and whisk frequently until it takes on the consistency of gravy. Add the diced tomatoes, diced chiles, and cumin. Bring to a slow rolling boil, then reduce heat to a slow bubbling.
3. When the meat has simmered fully add to the stock pot. Cover and let it simmer on a slow bubbling temperature for at least an hour.
4. Add the chopped cilantro as a last step, stir in, then cover the pot and reduce heat for the final 20 minutes or so. Cilantro is a moderately bitter herb, but very aromatic, should not be overcooked. Some folks serve the cilantro on the table, to be added to each individual's taste (or avoided by those who so choose).
Makes about 3-1/2 quarts.
This evening's meal was burritos made of soft flour tortillas filled with hash brown potatoes and shredded cheese, rolled up, then smothered with the green chile.
Breakfast tomorrow will be refried beans, hash brown potatoes, and fried eggs smothered with green chile, warm tortillas on the side.
Lots of other possibilities, rice, enchiladas, or just a bowl of chile with a warm tortilla. A personal favorite of mine is plain pinto beans served in a bowl with equal portion of green chile.
Freezes and reheats quite nicely for several months.
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