AUTHENTIC RESTAURANT CHILI VERDE
When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I...
Provided by Martha Price
Categories Pork
Time 3h30m
Number Of Ingredients 6
Steps:
- 1. Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
- 2. Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
- 3. Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
- 4. Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
- 5. Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
- 6. Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
- 7. If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!
PERUVIAN LOMO SALTADO
This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well.
Provided by Perricholi
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare the bag of French fries according to package directions.
- While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 498 calories, Carbohydrate 37.8 g, Cholesterol 73.7 mg, Fat 27.3 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 8.2 g, Sodium 606.1 mg, Sugar 6 g
CHILE VERDE (GREEN CHILE)
This recipe is a specialty of the La Bola Restaurant chain in Denver, CO. They serve it over burritos, chile rellenos and as is with lots of cheese and onions on top.
Provided by Member 610488
Categories Pork
Time 1h20m
Yield 3 quarts
Number Of Ingredients 12
Steps:
- Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
- Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
- Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
- Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
- Lower heat to medium and continue cooking for 20 minutes.
- Remove bones and ready to serve.
- May be refrigerated for 1 week or frozen for three months.
Nutrition Facts : Calories 1120.6, Fat 69.6, SaturatedFat 23.8, Cholesterol 268.4, Sodium 4924.8, Carbohydrate 52.2, Fiber 11.1, Sugar 33.8, Protein 75.7
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