Anyone who blogs about food would probably agree with me when I say I plan some meals specifically so that I can post about them. There are probably one or two recipes per week that I pick out and plan specifically because they sound like something I'd like to share on this site. But pulling out the camera can get a little old, and I sometimes just want to eat my dinner without thinking about how I would describe the taste to someone else! Does anyone feel me on this?
This Chile Verde was a dinner I made when the blog was far from my mind. I actually made it the night before and let it sit in the fridge overnight, because the recipe recommended letting the flavors marry. Also, I was going to be working until 7:00 the next evening, so I thought it would be really nice to have dinner 95% ready to go when I got home. So I got home from work, threw the dutch oven back on the stovetop, and patiently waited for the chile to reheat. Not thinking too much, I grabbed a couple bowls, ladled in full scoops, and sat down on the couch with Joe. Being an example of what's wrong with dinner in America, I had my eyes on the TV as I went to take the first bite. WOW! I was amazed with what was going on in the chile. The pork was fall apart tender, and the tomatillos had melted into sauce. The chunks of poblano peppers added the perfect amount of spice, and as the recipe predicted, the flavors really did marry nicely. I forced myself to stop eating long enough to tell Joe to grab the camera, and after a few shoddy pictures I settled back into the couch to really savor this fantastic stew. If you wanted to make this yourself, I would really recommend making it the night before, then putting it in the fridge until the next day's dinner. I think it would also be nice to freeze some of this, then have it on hand for a busy night. Once it gets cooler in Chicago I can promise you I'll be making this again!
Chile Verde
from Cooking Light (2005ish?)
1 Tbsp canola oil
2 (1 lb) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup all purpose flour
4 cups chopped onion
2 lbs small tomatillos, husks and stems removed and quartered
1 lb Anaheim or poblano chiles, cut into 1 inch pieces (I charred and peeled the skin, too)
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp dried oregano
Heat canola oil in a stockpot over medium high heat. Sprinkle pork evenly with salt and pepper. Place flour in a large zip top plastic bag, add pork to bag, seal, and shake to coat. Add pork to pan and saute for 5 minutes, browning on all sides. Remove pork from the pan.
Add onion, tomatillos, chiles, and garlic to the pan. Saute about 8 minutes, or until tender. Add pork, water, and remaining ingredients to pan. (It will seem very chunky, but that's ok) Bring to a simmer, cook for 2 hours until pork is tender, stirring occasionally. If saving for the next day, allow the chile to cool to room temperature and then put in the fridge overnight.
from Cooking Light (2005ish?)
1 Tbsp canola oil
2 (1 lb) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup all purpose flour
4 cups chopped onion
2 lbs small tomatillos, husks and stems removed and quartered
1 lb Anaheim or poblano chiles, cut into 1 inch pieces (I charred and peeled the skin, too)
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp dried oregano
Heat canola oil in a stockpot over medium high heat. Sprinkle pork evenly with salt and pepper. Place flour in a large zip top plastic bag, add pork to bag, seal, and shake to coat. Add pork to pan and saute for 5 minutes, browning on all sides. Remove pork from the pan.
Add onion, tomatillos, chiles, and garlic to the pan. Saute about 8 minutes, or until tender. Add pork, water, and remaining ingredients to pan. (It will seem very chunky, but that's ok) Bring to a simmer, cook for 2 hours until pork is tender, stirring occasionally. If saving for the next day, allow the chile to cool to room temperature and then put in the fridge overnight.
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4 comments:
We're big fans of chili verde so this is something I'm sure we'd enjoy! It's great catching up with your blog with all the delicious entries you've posted recently and hopefully I'll have more time in the future to stop by and comment!
This looks so great. I love poblanos in anything and this looks like an awesome flavor combo.
I was nodding in agreement with you while reading...I SO feel you on the wish to sometimes just EAT the dinner and forget about the photos/blog part of your life. And, boy, I know my husband agrees.
Love a good green chile. Nothing beats it on a cold day with a quesadilla on the side.
Oh I can totally relate to what you say! I am not used to cooking with chiles, we do not get many types in Paris where I live. So I guess I have to try your recipe while in Santa Monica, where chiles are king!
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