🌶️ Anaheim Chile Verde (con lomo de cerdo)
Green Chile pork stew.
Ingredients:
• 2 Pounds of pork (shoulder, butt or loin) cubed (I used pork loin)
• 6 minced garlic cloves, minced
• 1½ tsp salt
• 2 Tbsp rice flour (I used Mochiko)
• 1 yellow onion, chopped
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 Tbsp mexican oregano
• 6 cups poultry broth (I used homemade turkey broth.)
• 8 roasted Anaheim peppers (I used 20 ounces of canned hot Hatch green chilies.)
• Small bunch of cilantro
1. Season the pork shoulder with salt and minced garlic, then mix in the rice flour.
2. To a blender add, 1½ cups of poultry broth, Anaheim peppers and cilantro blend until smooth.
3. In an oiled, preheated Dutch oven cook diced onions until translucent.
4. Sear the pork for 6-8 minutes on medium heat.
5. Add ground cumin, black pepper, and mix.
6. Pour in the blended sauce and remaining poultry broth, scraping the bottom of the pot.
7. Bring to a boil, then simmer on medium-low heat for 30-35 minutes, stirring occasionally.
8. Add Mexican oregano and simmer for an additional 10 minutes on low heat.
9. Best served reheated the next day to allow the flavors to deepen.
*******
🌶️ Chile Colorado con cerado
• 5 dried red chiles or 5 tablespoons pulverized red chiles. (I used guajillo)
• Poultry broth (4-6 cups)
• 1½ tablespoons neutral oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 lbs boneless pork, cut into thin, ½ inch wide strips
• Salt
• Ground black pepper
• 1 cup crushed fire-roasted tomatoes
• 1 teaspoon dried Mexican oregano
• Freshly ground cumin, to taste (I used a Tablespoon of seeds before grinding)
• Ancho chili powder (I used about a tablespoon)
1. In a preheated cast iron skillet on medium, toast the dry chilies, about 5 minutes or until fragrant. Remove stems. Add 2 cups hot broth and allow them to soak until the pieces are soft, about 20 minutes. Put the chiles and the soaking water in a blender and puree.
2. Heat the oil in about 5 minutes add medium-high heat. Sauté the onion until soft and pepper and add the garlic.
3. Sprinkle the pork strips with salt and pepper, add add to the pan. Stir until coork through, about 5 minutes. Add the chile puree, tomato, oregano and mix well.
4. Reduce the heat to low, cover, and simmer for 20 minutes or until the pork is very tender, adding water as needed to maintain a sauce-like consistency.
5. Taste and season with cumin and ancho chile powder to taste to finish.
6. Best served the next day reheated to allow flavors to deepen.
*******
🌶️ Quick Refried Beans
– Mexicali Rose Instant Home Style Refried Beans (6 ounces / 170 g)
Make according to package. (Boil water and cook for 5 minutes.)
– Add 2-3 tablespoons of bacon grease
– 2 ounces of chopped green chilies
Garnish:
– Cotija or Jack cheese
– Ghost pepper salsa
– Cilantro or parsley
1 Comment
🌶️ Anaheim Chile Verde (con lomo de cerdo)
Green Chile pork stew.
Ingredients:
• 2 Pounds of pork (shoulder, butt or loin) cubed (I used pork loin)
• 6 minced garlic cloves, minced
• 1½ tsp salt
• 2 Tbsp rice flour (I used Mochiko)
• 1 yellow onion, chopped
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 Tbsp mexican oregano
• 6 cups poultry broth (I used homemade turkey broth.)
• 8 roasted Anaheim peppers (I used 20 ounces of canned hot Hatch green chilies.)
• Small bunch of cilantro
1. Season the pork shoulder with salt and minced garlic, then mix in the rice flour.
2. To a blender add, 1½ cups of poultry broth, Anaheim peppers and cilantro blend until smooth.
3. In an oiled, preheated Dutch oven cook diced onions until translucent.
4. Sear the pork for 6-8 minutes on medium heat.
5. Add ground cumin, black pepper, and mix.
6. Pour in the blended sauce and remaining poultry broth, scraping the bottom of the pot.
7. Bring to a boil, then simmer on medium-low heat for 30-35 minutes, stirring occasionally.
8. Add Mexican oregano and simmer for an additional 10 minutes on low heat.
9. Best served reheated the next day to allow the flavors to deepen.
*******
🌶️ Chile Colorado con cerado
• 5 dried red chiles or 5 tablespoons pulverized red chiles. (I used guajillo)
• Poultry broth (4-6 cups)
• 1½ tablespoons neutral oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 lbs boneless pork, cut into thin, ½ inch wide strips
• Salt
• Ground black pepper
• 1 cup crushed fire-roasted tomatoes
• 1 teaspoon dried Mexican oregano
• Freshly ground cumin, to taste (I used a Tablespoon of seeds before grinding)
• Ancho chili powder (I used about a tablespoon)
1. In a preheated cast iron skillet on medium, toast the dry chilies, about 5 minutes or until fragrant. Remove stems. Add 2 cups hot broth and allow them to soak until the pieces are soft, about 20 minutes. Put the chiles and the soaking water in a blender and puree.
2. Heat the oil in about 5 minutes add medium-high heat. Sauté the onion until soft and pepper and add the garlic.
3. Sprinkle the pork strips with salt and pepper, add add to the pan. Stir until coork through, about 5 minutes. Add the chile puree, tomato, oregano and mix well.
4. Reduce the heat to low, cover, and simmer for 20 minutes or until the pork is very tender, adding water as needed to maintain a sauce-like consistency.
5. Taste and season with cumin and ancho chile powder to taste to finish.
6. Best served the next day reheated to allow flavors to deepen.
*******
🌶️ Quick Refried Beans
– Mexicali Rose Instant Home Style Refried Beans (6 ounces / 170 g)
Make according to package. (Boil water and cook for 5 minutes.)
– Add 2-3 tablespoons of bacon grease
– 2 ounces of chopped green chilies
Garnish:
– Cotija or Jack cheese
– Ghost pepper salsa
– Cilantro or parsley