Pork Chile Verde
2 pounds pork roast (says use butt or shoulder - basically any cut that shreds)
2 pounds pork roast (says use butt or shoulder - basically any cut that shreds)
2 tsp salt (I like coarse)
1 tsp pepper
flour for dredging
2-4 tbl vegetable oil
2 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes (opt)
2-3 jalapenos, seeds removed and finely chopped
1 tsp pepper
flour for dredging
2-4 tbl vegetable oil
2 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes (opt)
2-3 jalapenos, seeds removed and finely chopped
3 garlic cloves, peeled and finely chopped
1 ½ pounds tomatillos, peeled, roasted & chopped (take off outer layer, cut in half, broil for about 5 min)
1 tbl dried oregano
2 tsp ground cumin
2 tbl coriander seeds, crushed and soaked in scant amt of water (I just use more cumin instead)
2 bay leaves
1 bunch cilantro leaves, chopped
4 cups chicken stock (can use 3 c if want thicker consistency)
1 can white beans, undrained
Season pork w salt and pepper, lightly flour. Heat oil in skillet over med-high heat and brown pork on all sides. Set pork aside. Place onions and peppers in skillet (or broiler) and sweat over moderate heat, about 5 min. Add chiles and cook 3-4, then add garlic and cook 1-2 min more.
If you want a smooth texture, place onions, peppers, chiles, tomatillos and cilantro in blender until just pureed. Add all ingredients to meat. Cover with chicken stock and cook for at least 3-5 hours or until pork is fork tender in crockpot or on low in stove.
Serve with shredded monterey jack cheese, lime juice, crushed tortilla chips, avacado, sour cream (or plain yogurt), etc.
1 ½ pounds tomatillos, peeled, roasted & chopped (take off outer layer, cut in half, broil for about 5 min)
1 tbl dried oregano
2 tsp ground cumin
2 tbl coriander seeds, crushed and soaked in scant amt of water (I just use more cumin instead)
2 bay leaves
1 bunch cilantro leaves, chopped
4 cups chicken stock (can use 3 c if want thicker consistency)
1 can white beans, undrained
Season pork w salt and pepper, lightly flour. Heat oil in skillet over med-high heat and brown pork on all sides. Set pork aside. Place onions and peppers in skillet (or broiler) and sweat over moderate heat, about 5 min. Add chiles and cook 3-4, then add garlic and cook 1-2 min more.
If you want a smooth texture, place onions, peppers, chiles, tomatillos and cilantro in blender until just pureed. Add all ingredients to meat. Cover with chicken stock and cook for at least 3-5 hours or until pork is fork tender in crockpot or on low in stove.
Serve with shredded monterey jack cheese, lime juice, crushed tortilla chips, avacado, sour cream (or plain yogurt), etc.
Sweet potato biscuits
(makes about 12-18 depending on how big you cut them)
2 cups mashed sweet potatoes
1 stick butter, melted
1 1/4 cups milk (or half-and-half or buttermilk - if using buttermilk, add 1/4 tsp baking powder)
4 cups flour (used spelt flour for about 1+ c of flour amount)
1/4 c cornmeal (opt - for a heartier biscuit)
1/2 teaspoon baking soda
1 teaspoon salt
2 tbl sugar
Mix together the sweet potatoes, butter and milk until well-blended (I do this in the blender). Stir in dry ingredients. Shape into ball and roll out and cut. 400 deg for 15-20 min.
2 cups mashed sweet potatoes
1 stick butter, melted
1 1/4 cups milk (or half-and-half or buttermilk - if using buttermilk, add 1/4 tsp baking powder)
4 cups flour (used spelt flour for about 1+ c of flour amount)
1/4 c cornmeal (opt - for a heartier biscuit)
1/2 teaspoon baking soda
1 teaspoon salt
2 tbl sugar
Mix together the sweet potatoes, butter and milk until well-blended (I do this in the blender). Stir in dry ingredients. Shape into ball and roll out and cut. 400 deg for 15-20 min.
I love your pork chile verde recipe! It has become one of our family favorites! I will have to try the biscuits soon. Jen, you are truly a culinary genius!!
ReplyDeleteIn my opinion anything with sweet potato in it is a winner! Have you made these for our family before? I love your sweet potato waffles too! I love your creations!
ReplyDeleteWoah this sounds amazing. If your family wants to stay longer this summer and you wanted to be my in-house chef, I'd totally be ok with that. I can be your au pair! And thanks for the shoutout in the email. You are seriously way too kind. I'm planning on making more meals from the cookbooks I have so if/when I make them I'll let you know and I can add them here as well!
ReplyDeleteThese both look so tasty! I can't wait to try them.
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