See Also: Cooking Club · Meat Dishes · Mexico · Soups
Tomatillo Chile Verde
From Dorothy McNett's recipes at www.dorothymcnett.com. Chile Verde (green chile) comes in so many colors! This one is mostly green as we are using the tomatillo. If desired, you can use fresh red ripe tomatoes in place of the tomatillo.
1 1/2 pounds tomatillos, about 12-15
1 1/2 pounds lean pork shoulder or butt roast
1 1/2 pounds beef chuck roast (stew meat)
1 tablespoon all purpose unbleached flour
1/2 teaspoon sea salt
freshly ground pepper
3-4 tablespoons lard, oil, or butter
2 onions, chopped
4-5 cloves garlic, chopped
2 anaheim chile peppers, coarsely diced
1-2 jalapeno peppers, stems and seeds removed and finely diced
1 teaspoon cumin
1 tablespoons dried oregano, or 2-3 tablespoons chopped fresh
1/8 teaspoon ground cloves
3-4 cups broth (can be vegetable, beef, chicken...)
dollops of sour cream, or creme fraiche for serving
Peel the dry outer skin from each tomatillo and wash them well to remove the sticky film. Line a baking sheet with sides with a silicone baking mat. Slice each tomatillo in half and place cut side down on the baking sheet. Place under broiler for 4-6 minutes, or until they have browned slightly on the tops. Set aside.
In heavy bottomed stock pot or large saute pan, heat the lard or oil. Add the chopped onions, garlic, anaheims and jalapeno. Cook and stir several minutes. Cut pork and beef into cubes about 1-2 inches in size. Sprinkle with the flour, salt and pepper. Scoot the vegetables to the side of the pan, (or remove to a bowl). Brown the meat a bit in the hot pan 1-2 minutes adding more flour if necessary. Stir meat and vegetables together, add the cooked tomatillos, cumin, oregano, cloves and broth. Bring to a boil, reduce to a low simmer. Loosely cover and cook gently for about 2 hours, stirring occasionally. Serve as a stew in large soup bowls, with a bit of sour cream or creme fraiche on top.
Recipe created 2012-08-27.
© 1996-2013 Dorothy McNett. All Rights Reserved.