Cheaper than a trip to Albequerque
Jun 30 '00 (Updated Jul 01 '00)
The first time I went to New Mexico I was introduced to chile verde, made as it should be made, so good you devour it and beg for more between gulps of milk and bites of honey drizzled sopapillas. New Mexico green chiles are hotter than what we're used to in California, but after some experimentation I found ways to make up for our lack of chile burn without compromising the mellow warmth of this dish. Using a crock pot and canned or frozen ingredients wherever possible, it's actually a simple dish to make and doesn't take much preparation time at all.
Chile Verde Facile
1 1/2-2 lbs pork stew meat (if pork stew meat isn't available, any boneless pork will do)
1/2-1 cup all-purpose flour
salt and pepper
1/2 cup oil
2 20-oz cans whole, peeled green chiles (often referred to as Ortega chiles or Anaheim chiles)
1 11-oz can whole, peeled tomatillos
1 7-oz can jalepeño peppers (not pickled)
1 7-oz can habanero peppers (not pickled)
1 12-oz package frozen chopped onions
1 7-oz can salsa verde
Fresh cilantro (garnish)
Mix flour, salt, and pepper together and dredge pork. Brown in oil in small batches, then place in bottom of crockpot. Coarsely chop green chiles and tomatillos, dice jalepeños and habaneros. Layer vegetables over pork along with the salsa verde. Cook on medium for 4 hrs, stirring one or two times. Serve over rice with tortillas or sopapillas to accompany. Garnish with cilantro. Makes about 8 servings.
Note: You'll probably find you'll need to salt this to taste after it's served, but it's left to individual preference. Salt cuts the burn of chiles slightly.
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QueenLyssa
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Member: Lyssa Jaraba
Location: Riverside, CA
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