Chile is not only a typical ingredient in Mexican and texas-mexican cuisines, but also a rich rich dish on the basis of this hot pepper. Chili is usually made with meat, adding to them other vegetables depending on the variation of the dish. AT green chili in addition to green jalapeno peppers are also added green physalis instead of tomatoes and a lot of fragrant cilantro. AT As a meat base, take a pork shoulder. She is perfect suitable for long languishing and in the finished dish becomes tender meat that breaks down into fibers. Just what you need for традиционного чили с мясом. 
Time: 2 час. 30 min. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. boneless pork shoulder. diced into cubes 2.5 cm
- 2 red onions, chopped
- 450 gr peeled vegetable physalis, washed and cut in half
- 3 jalapenos peeled from the stalk and seeds and cut in half
- 2 cloves of garlic
- 4 tbsp. l rapeseed oil
- 5 tbsp. chicken broth
- 1 tbsp. chopped fresh cilantro leaves
- 10 wheat tortillas, warmed up
Recipes with similar ingredients: vegetable physalis, jalapeno peppers, pork, cilantro
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a large bowl, combine onion, physalis, jalapenos and garlic with 1 Art. l olive oil and put on a baking sheet. Bake until vegetables will not become soft and will not fry, about 20-30 minutes, twice stirring while baking.
- Meanwhile, in a large roasting pan over medium-high heat heat the vegetable oil. In lots, fry pork until rosy crusts. Then put all the fried pork in a cauldron and pour chicken stock. Add baked vegetables, cover the roasting pan with a lid and put in the oven. Bake until pork becomes very soft, about 1 hour 30 minutes.
- While the pork is cooked, put the cilantro in a food processor. Add 2 tbsp. l water and grind. Remove the pork from the oven and mix in cilantro puree. Salt and pepper to taste. Serve with warm wheat tortillas. Green chili recipe (without beans) with vegetable physalis salsa.
