Thursday, October 15, 2009

Puerco y chile verde ...YUM

Here's the recipe:

20 medium tomatillos,husks removed and rinsed
3-4 fresh serrano chiles,stems removed
2 cloves garlic
2 tablespoons safflower or canola oil
2 lbs pork butt or shoulder,including alittle fat,cut into 1/2 -1 1/2 inch cubes
sea salt
12-15 small red potatoes
1/3 cup coarsely chopped cilantro

Place tomatilloes ,chiles,and garlic in a medium sized saucepan. Cover with about 3 cups of water and bring to aboil over medium heat.Simmer for 10-15 minutes,until tomatillos are soft. Drain but reserve liquid
Place the tomatillos,garlic,and chiles in a blender or food processor and blend well with 1/4 cup of the tomatillo liquid.

Warm the oil in adutch over or heavy pan and brown meat over medium heat until golden and crispy. Pour the blended ingredients over the meat. Add salt to taste and 2 cups of the remaining tomatillo liquid. Cover and simmer about 30-45 minutes,until the pork is slightly tender.Add the potatoes,and continue to cook for another 20 minutes. 15 minutes before serving add the cilantro.

I changed afew things when we made this today we slowcooked the roast,then transfered to the dutch oven with the chile verde and I used fingerlings instead of the red potatoes it's good both ways.