Green Chilie
Leslie
1,729 Posts
In honor of Cinco de Mayo:
2 lbs. boneless pork butt (or beef, or chicken - sometimes I use all three)
2 tablespoons vegetable oil
1 onion, chopped
Garlic - the more the merrier I always say
2 teaspoons all-purpose flour
Chopped green chilies at least 14 oz. (I use fresh, but try to find frozen ones before resorting to canned)
1 (10-oz) can tomatoes with hot green chilies (if you can find the Mexican green tomatoes w/chilies, that's even better) drained and chopped
Salt and freshly ground pepper
Trim off fat and cut pork into 1-inch cubes (or ask the butcher to make it into stew meat) Heat oil in large heavy pot - add pork and cook until browned. Add onion and garlic. Cook until tender. Stir in flour for a couple of minutes. Add green chilies, and tomatoes with chilies. Season with salt and pepper to taste. Cover and simmer gently until meat is tender (1-1/2 hours). Get some fresh tortillas and longhorn shredded cheese. Good stuff.
If you prefer veggie, here's a sauce for bean burritos or cheese enchiladas:
Green chilies
1 12 ounce can of Mexican green tomatoes, drained and chopped
1 onion finely chopped
1 clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
Juice of 1 lemon
Rinse the canned chilies, seed, and drain them before chopping. Combine all
ingredients and mix thoroughly to blend flavors. Makes about 1 1/2 cups.
2 lbs. boneless pork butt (or beef, or chicken - sometimes I use all three)
2 tablespoons vegetable oil
1 onion, chopped
Garlic - the more the merrier I always say
2 teaspoons all-purpose flour
Chopped green chilies at least 14 oz. (I use fresh, but try to find frozen ones before resorting to canned)
1 (10-oz) can tomatoes with hot green chilies (if you can find the Mexican green tomatoes w/chilies, that's even better) drained and chopped
Salt and freshly ground pepper
Trim off fat and cut pork into 1-inch cubes (or ask the butcher to make it into stew meat) Heat oil in large heavy pot - add pork and cook until browned. Add onion and garlic. Cook until tender. Stir in flour for a couple of minutes. Add green chilies, and tomatoes with chilies. Season with salt and pepper to taste. Cover and simmer gently until meat is tender (1-1/2 hours). Get some fresh tortillas and longhorn shredded cheese. Good stuff.
If you prefer veggie, here's a sauce for bean burritos or cheese enchiladas:
Green chilies
1 12 ounce can of Mexican green tomatoes, drained and chopped
1 onion finely chopped
1 clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
Juice of 1 lemon
Rinse the canned chilies, seed, and drain them before chopping. Combine all
ingredients and mix thoroughly to blend flavors. Makes about 1 1/2 cups.
