Wednesday, July 27, 2005

I was wandering through my Journal this morning and ran across this recipe for Chili Verde. It's my own recipe, a blend of many recipes that I've tried, but it turned out to be a good one...

Use a 3-pound pork butt roast, cut into 1-1/2 cubes. Put them into a large pot and braise them. Chop medium 1 large yellow onion and chop fine 10 cloves of garlic. Remove meat from the pot and add garlic and onions, cook till just translucent. Add the meat back to the pot and add about a quart of vegetable stock. Heat a tablespoon of cumin seeds in a frying pan and then use a mortar to grind them, mixing them with a teaspoon of cinnamon as you grind. Add this to the meat/onion mix. Cook on medium for 45 minutes. Use the food processor to blend about a dozen medium tomatilloes and a handful of fresh cilantro. Add 4 Serrano peppers, being careful to remove most of the seeds, and blend. (More seeds=more heat) Add that mixture to the meat/onion mix. Cook for an additional 10 minutes. Thicken if necessary with a little bit of flour and water.

No comments: