Wednesday, November 30, 2011

Pork green chile stew

I know you were expecting Christmas 2011 - Part 2 and that's the post I had expected to make, but you know what they say about the best laid plans.  Got most of the lights up outside, but have some spots where the lights aren't working and I've spent around 2 hours so far trying to get the problem corrected.  Might have to buy one of the gizmos they're advertising on TV that fixes bad lights.  To make matters worse, my frog tree broke tonight as I was plugging in the lights, but the good news is none of the ornaments were damaged.

Now, on to the subject of today's post. Yesterday I decided it was time for some of my fabulous pork green chile stew and it was delicious as usual; my daughter came over today to score a big batch for herself.

Pork Green Chile Stew:

3-4 lb pork butt, bone-in
1.5 lb green tomatillos
5-6 cloves garlic (peeled)
1 tsp dried oregano (Mexican preferred)
1 Tbs fresh sage
2-3 bay leaves
1 fresh Habanero pepper
1 fresh Jalapeno pepper (medium sized)
1-2 fresh Anahiem peppers
1 fresh Yellow Hungarian pepper
1 fresh Poblano pepper
1/2 Tbs kosher or sea salt (add more later to taste)
1 tsp fresh ground black pepper
3 14 oz cans of chicken stock (recommend use one w/o MSG)
1 onion (optional)

Trim fat from pork butt and cut into 3-4 large pieces, put in stock pot and add chicken stock, garlic, herbs and seasonings and place on stove over low heat; cover.

Put skillet or flat pan on high heat and once it's really hot, roast the peppers to blacken the skin and add a smoky flavor to them. Sliced the blackened chiles and remove the seeds, then add to stock pot. NOTE: this makes a fairly hot batch of stew, so unless you really like hot food, start with 1/4 of the chiles and add more to adjust to taste after several hours. DO NOT eliminate any of the chiles, as each adds its' own unique flavor to the dish.

Husk the tomatillos, rinse them and remove the part where the stem and husk were attached to the fruit, then quarter them and add to the pot.

Cook on low heat for 4-5 hours, then shred the pork and remove the bone and any fatty tissue. The chiles, garlic and tomatillos should have cooked down to the point where they are liquified. If desired, add more chile to taste and season to taste at this time. Cook on low for another 2-3 hours, then serve with rice and/or corn bread.

Bon appetite

Hopefully, I'll get the light issues fixed and will be able to post the second installment of Christmas 2011 soon.

No comments:

Post a Comment