Yes, I cheat when I am making my Pork Green Chile Stew. I cannot resist the roasted chiles at my local Hispanic grocery store. Each Saturday morning, they roast whole chiles out in the parking lot in large rotating barrel roasters. They bag them and charge 3 dollars for 2 pounds. Weird price point. All I have to do is wash the charred skins off and remove most of the seeds. Then I just through them in the food processor and bag up portions that I can use later and freeze.
This latest batch I am processing are 2 different types. Poblano and Green Chiles.
For those of you who cook, this will be an easy recipe to follow, for those that don’t I am sorry about the short cuts.
I have made small batches for just my husband and me and I have made enough to take to church pot lucks.
Ingredients:
1-2 pounds of pork stew meat or cut up bite size pieces off a Pork Butt shoulder roast.
Seasoned flour (salt, pepper what ever else you like)
2 or more cups of chicken broth.
2-4 cups of fresh roasted chiles whacked up small or processed to almost a puree.
Dust the stew meat in flour and brown in small batches in a large Dutch oven or stock pot. You don’t have to cook the meat through, just get the flour bonded to the meat. The stewing process will cook and tenderize the meat. If you do over cook it at this point, it has the tendency to get tough.
Once all the meat is browned, add it all back into the pot and throw in any remaining flour and work into the meat to get it to bond. Add chiles and stir until well distributed, then cover with 2 cups of chicken broth. You might need more or less broth depending how juicy your chiles are.
Cover and let simmer for a few hours or until you cannot stand it any longer. I like to cook mine the day before and just warm up the next.
We serve ours in a large bowl over a crisp tostada, beans, shredded cheese, avocado, sour cream and a fried egg on top. Don’t forget the dash of Valentina’s at the end.
I have been asked a few times for this recipe, so I thought I would post it. I love the color of eggplant and I love to eat it as well. I just hate working with it. To do it right, you must get as much moisture out of the plant before you prepare it. That usually takes time and patience. 2 things I lack. This time was the first time I have tried salting the sliced eggplant rather than pressing it. I like the salt technique it worked well but took longer. It left the slices less discolored than pressing, but it did add a bit more salty flavor than I care for. It was fine for Keith.
Above I have cut the plant lengthwise and have salted and left in a colander for several hours to sweat. Occasionally I would dab at them to take of moisture, but for the most part, they just sat there and dripped. Then I sprinkled a little rosemary and garlic on one side and sauteed for about 90 seconds on each side, then transferred to a paper towel.
below I placed a slice of Gorgonzola cheese at one end. If you use a milder cheese you could add more, the cheese was super strong.
Then I rolled them up and skewered them with tooth picks. If you chill these off, you can remove the picks. Mine rarely make it to the cooler before being eaten.
Posts
