Chili verde with pork – a detailed recipe for cooking.
Recipe author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors, and also radio and television presenters specializing in latin american the kitchen
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Time: 3 hours. 30 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg boneless pork (shoulder), cut 2.5 cm cubes.
- 450 gr tomatoillo (physalis vegetable), peel and cut in half
- 4 jalapenos peppers, remove seeds, core and chop
- 4 chilli (ancho) blanched
- 2 tbsp. l vegetable oil
- Salt and ground black pepper
- 1 chopped yellow onion
- 6 chopped garlic cloves
- 2 tbsp. chicken broth
- 1 tbsp. lager (light beer)
- 2 tbsp. l ground cumin
- 2 tbsp. l dried oregano
- 1/2 tsp ground allspice (pimento)
- Pinch of cayenne pepper
- 1 tbsp. chopped fresh cilantro
- 2 tbsp. l cornmeal
- 1 tbsp. l fresh lime juice
- Grated, sour cream cheese for serving
Recipes with similar ingredients: pork, physalis vegetable, pepper ancho, jalapeno peppers, onions, garlic, light beer, cumin, oregano, allspice, ground cayenne pepper, lime juice, sour cream, cilantro
Recipe preparation:
- Preheat the oven with the top fire. Pepper blanched put in in a pan or on a baking sheet. Bake peppers for about 5 minutes. with each side. Immediately transfer them to paper or plastic food bag, close tightly and leave the pepper to boil for 20 min To peppers, remove them from the bag and gently Scrape off the skin. Remove seeds, cut into cubes and set aside in side.
- In a large soup pot or cauldron, heat 1 tbsp. l vegetable oil over moderate heat. Lightly salt the pork and pepper, put in a saucepan and brown – for 2-5 minutes. with each side. Perhaps the meat will need to be fried in parts. When meat brown, transfer it to a large bowl, pour it here liquid from the pan. Put the pan back on the fire and Preheat the remaining 1 tbsp over medium heat. l fat after bacon. Add onions and cook until transparent for about 5 minutes. Add garlic, cook another 30 seconds.
- After frying, place the pork in the pan again. Add the blanched peppers, jalapenos, physalis, chicken stock, beer, cumin, oregano, allspice, cayenne pepper and 1/2 tbsp. cilantro. Set a strong fire and bring to a boil. Then lower the fire until weak and leave to languish without a lid for 2 hours, periodically stirring and removing fat from the surface.
- Try it and add salt or pepper if necessary. Continue cooking without a lid until the meat is tender, 30 to 60 minutes. To make the dish thicker, in a bowl mix the cornmeal with 2 tbsp. l liquid chili from the pan. Add the mixture to the dish, mix, pour the remaining 1/2 tbsp. cilantro and pour lime juice. Cook until thickening for another 10 minutes. Serve with sour cream and grated cheese. Recipe Chili Verde (without beans) with pork.
