To take advantage of pepper season while creating a menu plan for the week.
Chile verde! Chile verde is one of those dishes that seems to have as many variations as curries do in Asian cooking. I’m always eager to hear other people’s traditional and non-traditional renditions of this hearty and healthy comfort food. I tend to make a big batch and use it in various ways throughout the week: on top of rice and beans; ladled over tortillas with beans, cheese, and sunny-side-up eggs (huevos rancheros); and even cold out of the fridge. How do you serve your version of chile verde?
Makes approximately 10 servings
1 lb pork stew meat (shoulder, butt) cut into 1-inch cubes
1 lb ground turkey
¼ cup vegetable oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup flour
1 large onion, diced
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed and finely chopped
4 garlic cloves, peeled and finely chopped
1 pound tomatillos, husked, washed, roasted, and chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
2 cups chicken or veggie stock
1 bunch cilantro leaves, cleaned and chopped
Roast the tomatillos in a 400º oven until they pop and brown a bit, approximately 20 minutes.
Meanwhile, toss the pork in flour, coating thoroughly. Heat the oil over medium-high heat in a heavy stew pot. Brown all of the pork in batches; then transfer it to a warm plate. After you’ve finished browning the pork, brown the ground turkey in the same pot, adding the salt, pepper, diced onion, and peppers, cooking until the vegetables are soft. Return the pork to the pot and add the garlic and tomatillos, stirring to combine.
Add the remaining ingredients and bring to a low boil; then turn the heat to low and let cook, covered, for at least three hours. Stir the stew occasionally, breaking up the larger chunks of meat as they become tender. Finish by stirring in the chopped cilantro.
STILL HUNGRY? Browse the CSA Cookoff file for more HOMEGROWN recipes.