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Sandra's delicious Chile Verde; Gulf Coast-Style White Rice Pilaf (Arroz Blanco)

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Joined: Dec 9, 2005


Posted to Thread #29997 at 9:44 pm on Nov 28, 2017

This is a menu I've served to guests in the past but you could easily change out the salad, dessert, and even the rice. Quite often I've used just plain white rice (Trader Joes jasmine rice is a favorite). Sandra's chili verde is the star and has been a swap favorite for many years.

Chile Verde (aka pork chile verde)
serves 6

2 tablespoons lard (Pat’s note: I sometimes use olive oil)
3 pounds lean, fresh boneless pork butt, cut into 1-1/2" cubes (Pat’s note: boneless country style ribs work too)
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 finely chopped
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.

Sandra’s note: I have since discovered that using goose fat in place of the lard gives excellent results - and it's not quite so fattening! I got this recipe from one of our cooks in Mexico, many years ago.

Pat’s notes: Delicious. Good with Gulf Coast-Style White Rice Pilaf (Arroz Blanco), Mexican Chopped Salad with Honey-Lime Dressing, Artichoke Cheese Dip and tortilla chips, and my 'Mexican Chocolate Torte'.

Gulf Coast-Style White Rice Pilaf (Arroz Blanco)

1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
3 tablespoons coarsely chopped flat leaf parsley, for garnish

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes--for the whitest rice, they shouldn't brown.

Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoon salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.

Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes. Fluff the rice with a fork and sprinkle with the chopped parsley.


Mexican Chopped Salad with Honey-Lime Dressing

Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese (P’s note: or Cotija cheese)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Yield: Makes 4 servings

Source: 7/03 SELF,

Flourless Chocolate Cake (aka Pat’s Mexican Chocolate Torte)
Can be prepared in 45 minutes or less.

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) Makes one 8-inch cake.

Source: Gourmet, 11/97

Pat’s notes: Have made this quite a few times. It comes together QUICKLY and is the perfect thing when your time is short but you want something really tasty. Have been using Scharffen Berger bittersweet chocolate, and Scharffen Berger cocoa. I also add 2 shakes of good cinnamon and a big splash of vanilla extract. Turns out like a sort of Mexican Chocolate Torte.

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