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This is more like a chili verde-but it is awesome!!
Chili Verde<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
3 ½ lbs. pork shoulder roast cut into 1 ½ inch pieces<o:p></o:p>
2 onions chopped<o:p></o:p>
2 garlic bulbs halved<o:p></o:p>
3 bay leaves<o:p></o:p>
Water to cover<o:p></o:p>
1 tsp. salt<o:p></o:p>
2 poblano peppers and 3 jalapenos chopped<o:p></o:p>
16 oz. tomoatillo sauce (salsa verde)<o:p></o:p>
3 cloves garlic<o:p></o:p>
1 tsp salt<o:p></o:p>
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Combine 1st 5 ingredients in a pan and bring to a boil. Skim off impurities. Reduce heat, cover and simmer 1 ½ hours. Meanwhile put remaining ingredients in a food processor and puree until smooth. Put in a pan and heat for 10 minutes. When the meat is done strain liquid (I use a paper towel in a strainer to preserve the onions), remove bay leaves and squeeze out garlic cloves into the meat. Add verde sauce to meat and cook for 15 minutes to blend flavors. (I like to let it sit in the fridge overnight before eating)<o:p></o:p>
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Serve with white corn tortillas, chopped onion and cilantro (all optional) also can do a lime wedge on top. I eat beans for a side dish (low fat refried black bean or pinto) <o:p></o:p>
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