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|Sandi in Hawaii||
Yum yum! Just had Sandra in London's Chile Verde for dinner tonite!
Joined: Dec 12, 2005
Posted to Thread #779 at 6:43 am on Feb 12, 2006
Well, I changed it a little, and made it with boneless skinless chicken thighs instead of pork, but it was yummy just the same!
Simmered for a little less than an hour, instead of 1 1/2 to 2 hours, and used a can of diced green chiles instead of the Anaheim chiles.
Served it with Spanish rice, and steamed broccoli. Sooooo good!
#11: Chile Verde posted by Sandra in London
Posted by: Carianna in WA at 10:12 am on Dec 27, 2005
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
2 tablespoons lard
3 pounds lean, fresh boneless pork butt, cut
into 1 1/2" cubes
2 medium white onions, thinly sliced lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped
or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the
pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat until all the pork has been browned.
Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano.
Add the tomatillos, chiles, tomato and cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to boiling.
Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours.
Uncover pan, increase heat to medium. Cook at a low boil, stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice.
To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.
Link: Sandra in London's Chile Verde from the Favorites Pork section
Other messages in this thread:
- 779. Yum yum! Just had Sandra in London's Chile Verde for dinner tonite! [LINK] - Sandi in Hawaii - 6:43am on 02/12/06 (4)
- This has become part of our Christmas Eve dinner standard. It freezes well, so... - Michael in Phoenix - 3:31pm on 02/12/06
- Thank you Sandra, I've been waiting for this and a good tamale recipe, ... - KarenSoCa - 5:42am on 02/13/06
- Sandi, the chicken sounds really good! - sandra-in-london - 9:47pm on 02/14/06
- It is sooo goood! I like Michael's suggestion of pouring it over an omelette, too! - Sandi in Hawaii - 8:18am on 02/15/06