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Title: Bertha's Chile Verde
Categories: Five, Pork, Vegetables, Chilies
Yield: 4 Servings
5 Country style pork ribs
5 md Yellow chilies
5 lg Tomatoes; cored
1 ts Minced garlic; or more
3 lg Green chilies; sliced in
- long strips (canned OK)
Salt
Cut the pork into 1/2" cubes. If you're using bone-in
ribs you can keep one or two of the bones and put into
the skillet while browning the pork for a little added
flavor. You can remove some of the fat while cutting up
the pork but be careful not to lean it out too much or
you'll lose flavor and end up with dry pork
Brown the pork in a large skillet with 1 level tbs of
salt. Cook over medium heat for about 20 minutes,
stirring frequently. If there is any fat to drain
when done, do so. Leave the pork in the skillet
and put aside.
Meanwhile, place the tomatoes and chiles in a pot for
boiling. Cover them with water and boil for 20 minutes
until the chiles are soft.
Remove the tomatoes with a slotted spoon and place into
a holding bowl to cool.
Remove the chilies from the pot, remove and discard the
stems. Place the chilies into the same bowl as the
tomatoes to cool. Be sure you let the tomatoes and
chilies cool because if you puree them while hot
pressure in the blender builds quickly and explosions
have been known to occur.
Reserve the water.
After cooling, place the tomatoes and chilies into a
blender along with 1 tablespoon of minced garlic and
two teaspoons of salt.
Blend until the mixture is pureed with no chunks
remaining.
Taste the salsa, if it is spicier than desired use some
of the reserved cooking water bring to a more desired
level.
Pour the salsa over the browned pork in the skillet, add
the sliced green chiles, heat for serving. Salt to
taste.
RECIPE FROM:
http://cocinacaldo.blogspot.com
Uncle Dirty Dave's Archives
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