Z Tejas Green Chile Salsa Food

SPICY GREEN CHILE VERDE PORK

Steps:

• Place pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan; cover with water; gently simmer over medium-heat 1 1/2 hours or until pork is tender; drain liquid from pork; remove bay leaves; trim pork into 1/2" pieces.
• NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.
• Wipe braising pan dry; pour in vegetable oil and heat until oil almost smokes; brown pork in oil, stirring occasionally, for approximately 15 minutes.
• While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and garlic cloves and boil 3 minutes; pour hot contents of saucepan into blender; puree.
• Pour sauce over browned pork; simmer 15 minutes over low heat; thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth.
• NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.

Z TEJAS GREEN CHILE SALSA

Steps:

• Place tomatoes and onions under broiler for about 10 minutes and let them get really black.
• Add blackened tomatoes, onions, garlic, chilies and water to small sauce pan over medium heat.
• Cook, stirring occasionally until the vegetables are soft.
• Remove from heat and let cool.
• Puree in blender until slightly chunky.
• Salt and pepper to taste.
• Serve with crispy tortilla chips.

PORK CHILI VERDE (GREEN PORK CHILI)

Steps:

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

TOMATO/GREEN CHILE SALSA

Steps:

• Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils.
• Reduce heat and simmer 20 minutes, stirring occasionally.
• Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.

Z'TEJAS GREEN CHILE BARBACOA ENCHILADAS

Steps:

• Place all ingredients in a stainless bowl and mix well. Transfer to a roasting pan and top with a tight lid.
• Cook for 3 1/2 to 4 hours in a 325 degree oven.
• Let cool and shred using 2 forks.
• Strain juice that the meat was cooked in skim off fat.
• Add about 1 1/2 cups to shredded meat.
• Mix in green chilies as well.
• Assembling Green Chile Barbacoa Enchiladas:.
• Fry tortillas to soften; place on oval plate.
• Put barbacoa in center.
• Put 1 oz. of jack cheese on each tortilla with 2 oz. of barbacoa and 1/2 oz. of green chile sauce.
• Roll tortillas and leave in center of plate.
• Ladle 2 oz. green chile sauce on top of enchiladas and sprinkle beans and enchiladas with cotija cheese.
• Put under broiler to melt cheese; when cheese melts top enchiladas with iceberg, dollop of sour cream and put pickled chiles in center.