| My Chile Verde The first thing I do is make fresh Salsa Verde ( you know, that green stuff) . Make sure you have some tortilla chips on hand because your going to want to set some salsa aside for dippin' while your simmering the pork. Salsa Verde ( this will make approx: 3 cups of salsa) 1 lb of Tomatillos ( husks removed ) 3 whole Jalapenos ( quartered ) 8 - 9 Cloves of Garlic 1 Medium white onion ( quartered ) 1 Can 14.5 oz. Chicken Broth 2 tablespoons Salt A handful of Cilantro ( add this later ) Juice of 1 lime In a large skillet or pot add your Tomatillos, Jalapenos, Garlic, Onion, Salt, and can of Chicken Broth. Don't worry if everything isn't totally submerged in the broth at first. Bring to a slow boil and cook for 15 minutes, stirring occasionally. Drain the liquid and let everything cool for about 30 minutes. Now here's the fun part. Dump everything in a blender, Add your cilantro and squeeze in a lime. Use whatever blender setting you want and mix everything up. I use the pulse setting and stir with a spoon every two or three pulses just until the cilantro is mixed throughout. Thats it!!... Exactly 3 cups of Salsa Verde. Set at least two cups aside to make your Chile Verde and pass the other cup around the room with some tortilla chips. Okay, lets move on to the main course Chile Verde 3 lbs Pork Tri Tip - Cubed, Cut, chopped, whatever ( your welcome to try another cut of pork ) 1 1/2 Tablespoons of Garlic Salt 2 cups Salsa Verde ( you know the stuff you just made ) 1/2 tablespoon Cumin Seed Roughly Ground ... you can use a tablespoon or more of ground cumin. It's a dominant flavor so add as much or as little as you like. Cut up your pork. Removing as much fat as possible. My wife and I have a fitness background so we tend to cook a bit lower on the fat scale. If you want more fat in your food, go for it. FAT IS FLAVOR right.? I have a deep pan that I like to use for this dish. You can use anything you want, just make sure you have a lid to fit it. Start by heating a couple tablespoons of olive oil on high heat. As the olive oil heats and thins it gives of an awesome aroma that pretty much says "I'm ready to cook!!" Keep the heat high until I tell you turn it down :) Add your pork and cumin, and stir as needed. Add the Garlic Salt anytime you want. With the Pork Tri Tip you should start seeing juices withen a few minutes. Don't drain the juices! If you use a diferent cut of pork that doesn't give you alot of juice, add a cup or so of chicken broth / stock. Once the meat is as browned as it's going to be and you have quite a bit of natural juices halfway up your pan..Now you can lower the heat to medium ( light boil ) and cover. Let everything simmer for an hour. Go enjoy some of the salsa verde you made earlier. After an hour add the 2 cups of Salsa Verde, stir, and put the lid back on for another half hour to an hour. Remove the lid for an additional 1/2 hour of simmering at a low boil ( Medium heat ). This will reduce the juices and allow all the flavors to condense. Stir once in awhile just to make sure nothing is burning. Don't be afraid to go beyond the 1/2 hour of simmering. The longer you cook this without burning it the better it's going to taste!! Your Done - Dude, you just made Chile Verde Serve with Spanish Rice, Beans, lots of cheese, avocado, sour cream, and tortillas. |
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| Ingredients |
| Now were cooking |
| Almost Done!! |
| Enjoy!! |
| Ingredients |
| Smells good already |
| Don't drain the Juice!! |
| This is going to be good |
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