Chile Verde With Pork And Nopales Recipe - Cooking Index
|2 tablespoons||30ml||Olive oil|
|1 tablespoon||15ml||Onion - chopped (medium)|
|2||Garlic cloves - minced|
|1 lb||454g / 16oz||Tomatillos - husked, rinsed|
|1||Jalapeño - stem removed|
|3||Cilantro - chopped|
|3||Epazote sprigs - stemmed|
|1 teaspoon||5ml||Dried Mexican oregano|
|1 1/4 cups||296ml||Chicken stock|
|Pork and Nopales|
|1 lb||454g / 16oz||Trimmed pork shoulder - cut 1" cubes|
|1/2 lb||227g / 8oz||Nopales (cactus paddles)|
|Tomatillo Sauce - (listed above)|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
For the Tomatillo Sauce: Roast, peel, and seed poblano chiles; tear into large strips.
Heat the olive oil in a skillet. Add the onion and garlic and cook just until the onion is translucent. Add the tomatillos, poblanos, jalapeño, cilantro, epazote leaves, oregano and chicken stock and simmer for 20 minutes. Remove the sauce from the heat. Cool it slightly, then puree it in a blender.
For the Pork And Nopales: Trim pork shoulder and cut meat into 1-inch cubes. Heat the oil in a large skillet. Add the pork and sear until lightly browned. Add 2 cups water and the salt and simmer until the pork is tender, about 30 minutes. The liquid will reduce to a few tablespoons. Remove from heat and set aside.
Trim and peel nopales; cut into 1- by 1/2-inch pieces. In a separate saucepan, bring 1 quart of water to a boil. Add the nopales and simmer for 10 minutes. Remove the nopales from the heat, drain and rinse with cold water.
Roast poblano chiles; peel, seed, and cut in 1- by 1/2-inch pieces. Combine the nopales and the poblano pieces and set aside.
Add the tomatillo sauce and the nopales mixture to the pan with the seared pork. Simmer for 10 minutes. Season with salt and pepper.
This recipe yields 4 servings.
Each serving: 404 calories; 25 grams protein; 25 grams carbohydrates; 10 grams fiber; 24 grams fat; 6 grams saturated fat; 70 mg. cholesterol; 883 mg. sodium.
The Los Angeles Times, 05-19-2004
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