Thursday, May 3, 2012

Pork & Green Chile, two ways

Green chiles really do have something.  I mean, why are they so good?  Well, I'm not out to solve that mystery today, just to eat some.  I've shown a couple of different ways to serve this meal, but I preferred the second option.  You can also use a different cut of pork, as I used a lean tenderloin it didn't take long to cook.  It would be amazing with a pork neck or shoulder, and with an extended cook time, you could end up with some amazingly tender meat with way too much flavor for its own good.

Seasonings to rub on the meat, starting at 9 o clock: freshly ground cumin, freeze-dried oregano, smoked paprika, 4 cloves minced garlic

Saute 1 onion until soft, then add in 2 cans chopped green chiles, 2 pork tenderloins cut into chunks, spices listed above, SnP.  Stir, browning the meat and warming the spices.  Once the meat has developed color on its exterior, add in enough chicken stock to cover, and about half of a bunch of cilantro, chopped, and 2 cups of chopped tomatoes.  Lower the heat to a simmer & cook until the meat is tender and cooked through, mine took about 30 minutes.  Taste for SnP, add in lime juice to taste.

Long grain white rice, cooked with lime wedges, then once cooked and fluffed, tossed with lime juice.

Serving option # 1: Serve as a stew, with lime wedges, a scoop of rice, and warmed tortillas.

Fried Capers!!!  I love these, and I made them for option # 2: Pork tacos with lime rice & fried capers.  Just drain the capers, toss in fine corn meal, and fry for about 1 minute, or until the flowers start to open.

Serving option # 2: Blue corn tortilla, lime rice, chopped pork, chopped cilantro, microgreens, stewed tomatoes and green chiles.  Next time, I'll make a salsa verde was the only thing I missed.  Enjoy!

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