Thursday, March 20, 2008

Chile Verde

One of the pleasant surprises of my pending marriage is the advantage of new (to me) family recipes. This is my absolute favorite dish that my future mother-in-law makes, and I think it's somewhat regional to California. Of course, there's just a little pressure to be able to cook this well and live up to its reputation. Good thing this is an easy one.

2-3 lbs. cubed pork
flour
1 medium onion, chopped
2 cans tomatillos (14.5oz each) or ~1.5 lbs fresh
1 large jar green salsa
1 T. cumin
1 T. chili powder
1 (or 2) small cans chopped jalepenos

I couldn't find cubed pork in my grocery store, so I cut up a pork tenderloin. Toss the cubed pork in flour, then brown with the onion in a small amount of oil. Put into a crock pot with all other ingredients and let simmer on low all day. The spices and jalepenos should be adjusted depending on how much heat you like. This can be served with tortillas and topped with cheese and sour cream. I've also had it over eggs for a delicious spicy omlet. It can also be cooked on the stove top, and doesn't really need to cook all day. It does need at least 1-2 hours to simmer and really let those flavors develop.

1 comment:

Jen said...

Try this recipe! It's delicious. I can't wait to have it again myself, and the cornbread is great with it.
Jimi