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Category: Chili
Prep Time: Cook Time: Total Time:
8 whole Anaheim chiles
1 1/2 pounds pork loin, trimmed, cut into ½-inch cubes and seasoned with salt
2 tablespoons vegetable oil
2 tablespoons tequila, water or chicken broth
3 cups diced yellow onion
2 cups diced tomatillos
3 tablespoons chopped garlic
1/4 cup masa harina
1 tablespoon ground cumin
2 teaspoons dried leaf oregano
1 teaspoon ground coriander
1 teaspoon salt
3 cups low-sodium chicken broth
Hot cooked white rice
Lime wedges
Sour cream for garnish
Chopped fresh cilantro for garnish
Preheat oven to 400 degrees.
Roast chiles in oven 25 to 30 minutes, or until flesh is quite soft, turning chiles twice. Place in a bowl, cover with plastic and steam 10 minutes. Peel, remove stems and seeds (do not rinse the peppers!) and chop to make 2 cups. Set aside.
In large pot over high heat, sear pork on all sides in two batches, using 1 tablespoon oil per batch. Remove pork from pan. Deglaze pan with tequila, scraping up all the bits (and flavor) on the bottom. Add onion, tomatillos, garlic, roasted chiles and seared pork. Sweat over medium heat until onions soften, about 10 minutes. Stir in masa harina, cumin, oregano, coriander and salt to coat all ingredients. Add broth and bring to a boil. Reduce heat to low and simmer uncovered 30 minutes. Serve with rice and lime wedges and garnish with sour cream and cilantro.
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PORK CHILI VERDE
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Category: Chili
Prep Time: Cook Time: Total Time:
8 whole Anaheim chiles
1 1/2 pounds pork loin, trimmed, cut into ½-inch cubes and seasoned with salt
2 tablespoons vegetable oil
2 tablespoons tequila, water or chicken broth
3 cups diced yellow onion
2 cups diced tomatillos
3 tablespoons chopped garlic
1/4 cup masa harina
1 tablespoon ground cumin
2 teaspoons dried leaf oregano
1 teaspoon ground coriander
1 teaspoon salt
3 cups low-sodium chicken broth
Hot cooked white rice
Lime wedges
Sour cream for garnish
Chopped fresh cilantro for garnish
Preheat oven to 400 degrees.
Roast chiles in oven 25 to 30 minutes, or until flesh is quite soft, turning chiles twice. Place in a bowl, cover with plastic and steam 10 minutes. Peel, remove stems and seeds (do not rinse the peppers!) and chop to make 2 cups. Set aside.
In large pot over high heat, sear pork on all sides in two batches, using 1 tablespoon oil per batch. Remove pork from pan. Deglaze pan with tequila, scraping up all the bits (and flavor) on the bottom. Add onion, tomatillos, garlic, roasted chiles and seared pork. Sweat over medium heat until onions soften, about 10 minutes. Stir in masa harina, cumin, oregano, coriander and salt to coat all ingredients. Add broth and bring to a boil. Reduce heat to low and simmer uncovered 30 minutes. Serve with rice and lime wedges and garnish with sour cream and cilantro.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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