Spicy Rice With Pork And Tomatillos Food

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)

Steps:

• In a large stock pot over high heat sear the pork in the vegetable oil until browned.
• Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
• Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
• Add the cumin, then stir in pork and chicken stock.
• Simmer for 1/2 hour.
• Add in poblanos, jalapenos and bell peppers.
• Puree the tomatillos and cilantro in a blender, and add them to the pot.
• Cook for an additional 30 to 45 minutes.
• Serve with Mexican/Spanish rice and refried beans.

PORK AND TOMATILLO CHILI

Steps:

• Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
• Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
• Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

SPICY RICE WITH PORK AND TOMATILLOS

Steps:

• Place peppers in a small saucepan and cover with water. Bring to a simmer. Remove from heat. Let stand until peppers are soft, about 10 minutes. Drain. Stem and seed the peppers.
• Preheat the oven to 400 degrees. Follow the directions for Mexican rice, pureeing the cumin and the peppers with the tomato mixture in Step 1. Continue as in main recipe, adding the tomatillos with the chicken broth and salt in Step 3.
• Meanwhile, place the pork tenderloin on a baking sheet. Roast until pork is tender and slightly pink inside, about 15 minutes. Cut into 1-inch cubes.
• When liquid has been absorbed, place the pork over the rice before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute pork. Serve hot.

BRAISED PORK WITH TOMATILLOS

Steps:

• In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.