Puerco Con Chile Verde Food

CARNE DE PUERCO EN CHILE VERDE

Steps:

• Cut pork or beef into small cubes.
• Saute in oil until well browned.
• Drain off all but 1 tablespoon fat.
• Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
• Cover tightly and simmer 1 hour.

NEW MEXICAN CHILE VERDE

Steps:

• Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
• In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.

PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU

Steps:

• Trim and discard fat from meat and cut into 1-inch cubes.
• In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• Skim off fat and discard.
• Stir in cream and cook, stirring, until mixture boils.
• Turn into a serving dish and garnish with pumpkin seeds.
• To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.

FEATURED RECIPE: CHILE VERDE CON PUERCO

Steps:

• Bring water, cumin, oregano and salt and pepper to just boiling in a large stockpot and add pork. Reduce heat to just simmering and cook for 1 hour. About 40 minutes after the pork starts simmering, place the vegetable oil in a saucepan and warm to medium heat. Add onion and saute until well softened, about 5 minutes. Stir in garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile, tomatoes and tomatillos and saute for 5 minutes. After pork has simmered for an hour, add the ingredients from saucepan. Taste and adjust cumin and oregano as necessary. Reduce heat to a low simmer and cook for another hour, or until pork is tender. REMEMBER - the stock will reduce, so resist the urge to add salt at this point. About 15 minutes before ready, taste and add salt if needed. If you like your green chile thicker, take 2 tablespoons of cornstarch and mix with liquid from pot in small bowl. Mix together and add to pot. Taste and serve with warmed flour tortillas and refried beans.