Monday, December 6, 2010

New Mexico Pork Chili Verde


New Mexico Pork Chili Verde
8 whole tomatillo
4 each Garlic cloves
1 cup Fresh cilantro leaves, chopped
41/2 oz Green chilies, chopped
2 tablespoon Olive oil
3 1/2 lb pork tenderloin cut into bite-size pieces
1 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
1 each Large green bell pepper, seeded, chopped
2 each Jalapeno pepper, seeded, minced
1 tablespoon Ground cumin
2 teaspoon Dried oregano
2 cup Canned chicken broth, low sod


A savory sauce made from cilantro, greenchilies, and tomatillos gives this versatiledish a nice green hue. Tomatillos look likesmall green tomatoes and usually comewith a papery husk attached. Serve with agreen salad and fresh corn bread. Recipemay be frozen and halved.
Preheat broiler. With a sharp knife, makea small X on base of each tomatillo. Spreadtomatillos and unpeeled garlic cloves ona baking sheet lined with foil, and placethem about 6 inches under broiler. Broiluntil tomatillos are blistered in severalspots, about 5 minutes (X in skin shouldhelp keep tomatillos from bursting loudlyin broiler, but don’t worry if they do). Turntomatillos and garlic cloves over and broiluntil other side of tomatillos blister andthey’re soft to the touch, 3 to 4 minuteslonger. Remove baking sheet from ovenand let cool.
When tomatillos and garlic are coolenough to handle, peel garlic. Placetomatillos, garlic, cilantro, and chilies ina blender or food processor. Pulse untilingredients are blended and finely minced,the texture of applesauce. Set aside.
Heat olive oil in a large stockpot overmedium-high heat. Season pork cubeswith salt and pepper and add cubes to pot.Saute pork until cubes are browned on allsides, then use a slotted spoon to transferthem to a bowl; set aside. Don’t overcrowdpork ? you may need to cook it in twobatches, about 5 to 6 minutes per batch.
If needed, pour off all but 1 Tbsp. offat left in pot. Add onions, reduce heat tomedium-low, and cook, stirring frequently,until onions are soft and translucent, about8 minutes. Add bell pepper and jalape?osand cook for about 5 minutes more, stirringfrequently.
Return pork to pot, sprinkle with cuminand oregano, and cook, stirring constantly,for 2 minutes. Add tomatillo mixture topot along with chicken broth and stir tocombine. Bring mixture to a boil overmedium-high heat. Reduce heat to lowand simmer, uncovered, until pork is verytender, about 2 hours.
Serve chili in deep bowls. If desired,serve lime wedges and warmed flourtortillas or corn bread on side plates andchopped cilantro and sour cream in sidebowls.

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