Pork Vegetables In Tomatillo Cascabel Sauce Recipes

PORK IN TOMATILLO SAUCE

Steps:

• Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
• Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
• While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
• Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
• Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

PORK & VEGETABLES IN TOMATILLO-CASCABEL SAUCE

Steps:

• Cook tomatillos and garlic in large skillet on medium-high heat 10 min. or until roasted, stirring frequently. Add chiles; cook and stir 1 min. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro. Blend until smooth.
• Heat oven to 350ºF. Toss pork shoulder chunks with steak sauce; cook, in batches, in large skillet on medium-high heat 4 min. or until evenly browned, stirring frequently. Transfer to ovenproof Dutch oven. Add ham, vegetables and tomatillo sauce; mix lightly. Cover.
• Bake 1 hour 15 min. or until pork chunks are tender. Stir in remaining chopped cilantro just before serving.

ROASTED TOMATO CASCABEL SAUCE

Steps:

• Preheat oven to 350 degrees F. Arrange cascabel chilies on a sheet pan and toast them in the oven for approximately 3 to 4 minutes. Remove from oven and remove and discard stems and seeds. Place them in a bowl. Cover with boiling water and allow chilies to rehydrate. Remove chilies from water (reserving water), put into a blender and puree with a little of reserved water. Set aside. Raise oven heat to Broil Arrange halved tomatoes and tomatillos cut side down on another sheet pan and place under broiler until skins blacken. Turn them once to heat evenly. Reserve. In a hot grill pan or cast iron skillet, grill red onion slices and garlic until marked and softer. Reserve. To a saucepan over medium hot heat add cascabel puree, tomatoes, tomatillos, red onion, garlic, chipotle puree, Mexican oregano, salt and pepper. Bring mixture to a boil. In a blender, blend mixture until desired consistency. Check seasoning.

GRILLED PORK CHOPS WITH TOMATILLO SALSA

Steps:

• Preheat broiler. Place tomatillos, 4 whole garlic cloves, and jalapeños on rimmed baking sheet. Broil until tender and vegetables are slightly charred, turning occasionally, about 7 minutes for garlic and 8 minutes for tomatillos and jalapeños. Transfer to plate and let stand until cool enough to handle. Stem and seed jalapeños. Place tomatillos, garlic, jalapeños, onion, and cilantro in processor. Puree until almost smooth. Season tomatillo salsa with salt and pepper. DO AHEAD Salsa can be made 1 day ahead. Cover and chill. Return salsa to room temperature before serving.
• Prepare barbecue (medium-high heat). Rub both sides of pork chops with halved garlic clove. Sprinkle with kosher salt and pepper; brush with oil. Grill until just cooked through, about 8 minutes per side. Transfer chops to plate; let rest 10 minutes. Grill tortillas until slightly charred, about 1 minute per side. Serve chops with tortillas and salsa.

TOMATILLO PORK ROAST

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
• Bake in the preheated oven for 6 hours.
• Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

BRAISED PORK WITH TOMATILLOS

Steps:

• In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

PORK IN TOMATILLO SAUCE

Steps:

• 1. In a medium saucepan, bring to a boil about 1 quart of water. Add the tomatillos, onion, garlic, and serranos. Cook, uncovered, over medium heat until the tomatillos are barely soft, about 5 minutes. Drain and transfer the contents of the pan to a blender or food processor. Add the oregano, cumin, sugar, 1/2 teaspoon of the salt, and the cilantro. Blend to a coarse purée, and reserve. 2. Preheat the oven to 350°. Dust the pork lightly with the flour, and season with the remaining salt and pepper. In a large flameproof casserole dish, or saucepan, heat the oil, and brown the pork, in batches. Reserved browned pieces in a bowl. Return the browned meat and any collected juices to the pan then add 1/3 cup of water, and stir well to incorporate the brown bits from the bottom of the pan. Stir in the reserved tomatillo sauce. Cover the pan, and cook in the oven until the pork is very tender, about 1 hour. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE

Steps:

• Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
• Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
• Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
• Place an equal amount of pork on each tortilla. Top with tomatillo salsa.