Friday, March 18, 2011

Chile Verde

Recipes slowly change and get updated based on what is available at the time.  Here is a great example of an updated version of green chile and pork stew that Irecently made for my son’s Spring Break homecoming.  You'll notice that I had more time and more fresh produce available in my kitchen than I did in December of 2004 when I first made this stew. 

Silly me, but I had hopes that the batch would last for at least 2 dinners and a few snacks. Clearly, I was dreaming. This super large batch was gone inhaled in less than 48 hours.

Hmmm. At least I can be sure that it is still  one of his favorite meals.

Chile Verde 2011 Recipe from :  Nancy’s Notebook
Serves :  10                                                Prep Time: 30 min                                  Cook Time: 2 hours

4 lbs cubed pork
2 Tbsp Olive Oil + 1 Tbsp Olive Oil
2 onions
5 ribs celery
2 poblano peppers
4 jalapeno peppers
5 cloves garlic
¼ cup flour
1 Tbsp kosher sale
1 tsp ground pepper
1 red pepper
1 quart chicken stock

Roast Poblano Peppers and Jalapeños under broiler or on grill for about 5 minutes each side until skin is black and bubbly.  Cool in covered pot, bowl or closed brown paper bag for 15 minutes.  Skin and seeds/stem should now be easy to remove under slow running cold water.  Rough chop into bite size pieces.  
Place flour, salt and pepper into plastic bag and add meat cubes.  Shake well to coat.
Heat Oil in Large Dutch Oven over medium heat.  Add whole, peeled garlic cloves to oil.  Brown meat in batches until brown and crispy.  Remove garlic with first batch to keep from burning.  Hold meat to side as you sauté vegetables.
Add last tablespoon of oil to pan, (bottom of pan should be crusted with flour, and bits of meat).  Add onions and saute for a minute or so until the onions have a little color.  Add rough chopped celery and red pepper and continue to sauté for 2 minutes.  Add in roasted peppers.  Stir well. 
Add in ½ cup stock and stir well scraping bottom of pan to remove crusted on flour.  Add back in meat and garlic to pan.  Stir well to combine.  Add the rest of the stock to pan,  Bring to boil and then reduce to simmer.  Add in one cup of Salsa Verde to pan, stir and cover to simmer for ½ hour.  Remove pan top part way and continue to simmer and slightly reduce for a additional 30 – 45 minutes. 
Allow to cool.  Skim fat from top of stew.  (Typically, I storage the stew for 24 hours at this point to give flavors additional time to develop. )   Serve with Sour Cream or Guacamole, crumbed corn chip and additional Salsa Verde. 

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