Last Saturday Nery and I had a cook off and cooked food ahead for the coming week. Nery said she had been craving Chili Verde and I had seen Rachel Ray make a version that looked good so I made my own version based on hers. I also made a big bowl of Picco De Gallo and a cilantro and jalapeno salsa to go with it. Nery cooked a wonderful beef stew and a stir fry of chayote and other vegetables with pork this is one of my favorites. I will list the recipe for the Chili Verde and have Nery list her's tonight.
Chili Verde
2 lbs pork cut in small pieces
10 tomatillos
1 box of chicken stalk
3 jalapenos
2 cans of diced green chilies
2 onions
2 or 3 cloves of garlic
2 tablespoons of chili powder
1 tablespoon of ground cumin
2 tablespoons corn starch
salt and pepper to taste after everything is cooked
place all of the vegetables in the food processor and puree them.
in a skillet brown the pork in olive oil and add the chili powder and cumin, when the meat is browned sprinkle the corn starch and stir the meat to coat it with the corn starch and let it brown slightly, add the Chicken stalk.
Move the browned meat and stock to a stock pot and add the vegetable mixture.
Simmer on low heat for an hour, adjust the seasonings to your taste and enjoy on burritos, tacos, or tamales it is also great served over scrambled eggs, or mashed potatoes.
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