Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Pork & Chile Verde Burritos




Source of Recipe


?


Recipe Introduction


Chile Verde is usually made with chunks of pork, but I like this ground version, which is more like a very thick sauce than a stew. The tomatillos cook down and disappear, thickening the sauce and giving it that faint citrus background flavor. I use it as both a filling for burritos and as green sauce for huevos rancheros. I serve it with the cheese alongside and a romaine salad dressed with a vinaigrette and topped with freshly grated Parmesan cheese.


List of Ingredients









4 fresh poblano chiles

1 1/2 pounds boneless pork butt or pork shoulder, cut into 2-inch cubes

1 tablespoon extra virgin olive oil

1/4 cup chopped onion

4 garlic cloves, minced

6 fresh tomatillos, papery covering removed, flesh coarsely chopped

1 cup chicken broth

4 cups water

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons fresh oregano leaves

2 jalapenos, seeded and minced

2 tablespoons chopped cilantro

Flour tortillas, warmed

1 cup crumbled queso fresco or grated Monterrey Jack cheese





Preheat the broiler. Broil the poblanos about 4 inches from the heat source until the skin blackens, about 4 minutes. Turn and blacken the other side, about 4 minutes. Transfer the chiles to plastic bag and let steam for 10 to 15 minutes, then, using your fingers, slip off the skins. Remove the seeds. Remove any clinging bits of charred skin or seeds with a paper towel. (Rinsing will remove the delicious charred flavor.) Cut the chiles lengthwise into 1/4- inch-wide strips. Set aside.

Using a food processor, pulse the pork just to a coarse texture. It should be ground, but still "clumpy."

Heat the olive oil in a heavy-bottomed pan over medium heat. When the oil is hot, add the meat, leaving it clumpy. Do not crowd the meat or it will steam instead of brown. If necessary, work in batches. When the meat is browned, about 3 to 4 minutes, turn and brown the other side, about 3 minutes. Using a slotted spoon, transfer meat to a bowl.

Add the onion and garlic to the pan, and cook, stirring, until lightly browned, about 1 minute. Add the tomatillos and cook, stirring, until slightly softened, about 1 minute. Add the chicken broth and water, and stir, scraping up any clinging bits. Return the meat to the pan; add the salt, pepper, cayenne, half of the oregano, the poblanos and the jalapenos. Reduce the heat to low, cover, and simmer for 2 1/2 hours. Check from time to time, and if the stew looks too dry, add more water or chicken broth.

Taste for seasonings, adding more salt if desired. May be made up to this point a day or two in advance. Keep refrigerated.

When ready to serve, reheat the Chile Verde, add the remaining oregano and the chopped cilantro.

Serve accompanied by warm tortillas and pass the cheese at the table.

Serves 4

PER SERVING: 550 calories, 41 g protein, 11 g carbohydrate, 38 g fat (15 g saturated), 139 mg cholesterol, 537 mg sodium, 2 g fiber.


Recipe