Featured Recipe Chile Verde Con Puerco

FEATURED RECIPE: CHILE VERDE CON PUERCO

Steps:

• Bring water, cumin, oregano and salt and pepper to just boiling in a large stockpot and add pork. Reduce heat to just simmering and cook for 1 hour. About 40 minutes after the pork starts simmering, place the vegetable oil in a saucepan and warm to medium heat. Add onion and saute until well softened, about 5 minutes. Stir in garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile, tomatoes and tomatillos and saute for 5 minutes. After pork has simmered for an hour, add the ingredients from saucepan. Taste and adjust cumin and oregano as necessary. Reduce heat to a low simmer and cook for another hour, or until pork is tender. REMEMBER - the stock will reduce, so resist the urge to add salt at this point. About 15 minutes before ready, taste and add salt if needed. If you like your green chile thicker, take 2 tablespoons of cornstarch and mix with liquid from pot in small bowl. Mix together and add to pot. Taste and serve with warmed flour tortillas and refried beans.

CHILE VERDE

Steps:

• Peel and crush the roasted Anaheim chiles; set aside.
• Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
• Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
• Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.

CARNE DE PUERCO EN CHILE VERDE

Steps:

• Cut pork or beef into small cubes.
• Saute in oil until well browned.
• Drain off all but 1 tablespoon fat.
• Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
• Cover tightly and simmer 1 hour.

PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU

Steps:

• Trim and discard fat from meat and cut into 1-inch cubes.
• In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• Skim off fat and discard.
• Stir in cream and cook, stirring, until mixture boils.
• Turn into a serving dish and garnish with pumpkin seeds.
• To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.