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Yesterday
July 4th
Red wine and rosemary beef tips in one pot.'
Chicken stock simmering in another.
Also putting up some garlic dill pickles.
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JFS, chili verde.
There's a lot of ways to get there, which is good depending on how much you have to used canned or can use fresh.
Like a lot of stews, I don't put a lot of precision into repeating each recipe; it's not like baking.
So here goes from memory, may leave something out and invite others here to make suggestions:
3-4 or more pounds of pork shoulder, cut into chunks.
1/2-1cup of broth, pork, but really any
2 medium onions
tsp fresh oregano, maybe more . . . or less. Dry works, too.
2tsp to 1Tbsp salt
1tsp ground coriander
2-3 pound fresh tomatillos, peeled
1 head garlic, cloves separated and peeled
combination of green peppers:
4-6 jalapeño, seeds and veins removed (leaving the veins if you want more heat).
5-6 poblano/pasilla chilis or 8-10 Anaheim/New Mexico chilis, or a combination of them.
1/2 lime
1/2-1 cup fresh cilantro leaves
Heat some oil in a heavy iron pot/dutch oven and brown the pork in batches, and remove to bowl.
While pork is browning, char skins on poblano or anaheim peppers on a grill or under a broiler, put peppers in a paper bag for 15 minutes or so to let the steam loosen the skin.
Chop onions and soften in the residual oil and pork fat in the dutch oven (don't clean out the pork brownings)
Return the pork to the pot with the onions, add broth and coriander/salt/basil
Clean skin from charred peppers, puree peppers, garlic, cilantro, jalapeños and tomatillos in batches and add to pot (some people roast the tomatillos, I usually just use them fresh)
Once everything is in the pot, squeeze the juice from the lime, and then bring it to a gentle simmering boil. You can leave it on the stovetop with the cover on simmering (not a roiling boil) for 3-5 hours, or, preferably to me, cover the pot and put it the oven at 250-275f for 3-5 hours, the longer the better.
You can siphon a bit of the fat/oil from the top if you want at the end, or not sweat it. Garnish a bowl with a bit of queso fresco or sour cream, or leave it plain. Enjoy. It's good over rice, or not. I'm thinking about trying a bit of diced potato in it next time just to see how that plays.
In a pinch, you can use canned tomatillos and peppers if fresh is not available.
Like I said, there are a lot of different recipes and additions. Every stew is a little different, but still good.
Still things change. A few years ago getting hold of fresh coriander ( cilantro to you Americans!) was near impossible and now it's everywhere - same with most chillis. So here's hoping!
BTW. Beef for me last night, not my choice - pork was out-voted!
The BBQ wars are a step from US vs GP mx, lol.
Pit Row
I had the pecan smoke going bigtime yesterday, smelled gooooood
2012-07-04_08-46-16_649 by nickb304, on Flickr
This is the first day we with her. My Weimer was thinking mmmm smells like bacon.
This is what you put in the freezer!
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