Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours). Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set […]
Ingredients Archives: tomatillos
Thaw shrimp, if frozen. Peel and devein shrimp; set aside. For green chile rice, in a blender container or food processor bowl combine tomatillos; onion, jalapeno, serrano, or banana pepper; mild green chile pepper; cilantro or parsley leaves; garlic; oregano; sugar; and salt. Cover and blend or process until smooth, stopping and scraping sides of container […]
With the days growing shorter and summer coming to a close, I’ve been spending my weekends in a sort of melancholy bliss. Therpists might call it SAD, but I really do love fall. The weather here is perfect, and knowing that the bleak winter is just a turn of the calendar away makes you appreciate each […]
Preheat oven to 400ºF. Heat a large Dutch oven over medium heat. Season pork liberally with salt, cumin and coriander. Add oil to the pot and let it get hot. Add pork and brown for about 3-5 minutes. While pork is browning, toss jalapeños, poblanos and tomatillos with oil, salt and pepper and place on […]
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.
In a blender, puree tomatillos until smooth; set aside. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken). […]
Cook’s Note Suggested toppings: chopped fresh cilantro, sour cream, chopped white onion, and crumbled tortilla chips.
A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowderlike texture. Note: Nutritional analysis is per serving.
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey and chicken, but I like the […]
1. Heat the oil and brown 3 pounds cubed pork loin 2. Add onion, chicken broth, chicken base, and hot Italian sausage mix 3. Bring to a boil – cook for 45 minutes 4. Then add 1/3 of green chiles, tomatillos, Serrano peppers, sugar, garlic granules,celery salt, Mexican oregano, 1 tsp. cumin, jalapenos, green enchilada […]