deniselisa
Sat, Jun-16-07, 13:21
2 lbs. of cubed pork
garlic salt
8 tomatillos (or a large can of tomatillos, found in the mexican food aisle)
1-2 jalepenos (or a can of diced jalepenos)
optional ingredients:
1 can diced green chiles (mild)
dash of tomato sauce
Cut pork into bite-size pieces, put into a large skillet with at least 2T. of garlic salt (the meat should be covered in the salt; it takes a lot). Cover and cook over medium heat to release the juices of the meat. Check periodically and add water if the meat gets dry.
Meanwhile, peel tomatillos and cover with water. Boil tomatillos until soft, drain. While boiling the tomatillos, put jalepenos in the broiler for about 2-5 minutes, enough to char the skin. Take the jalepenos out immediately and cover with a kitchen towel to "steam" the skin off the jalepeno.
Put the cooked tomatillos in blender, and run the jalepenos under running water to peel (rubbing the peel should make it come right off). Cut the tops off the jalepeno and add to the blender. [*If you choose to use the canned stuff, add the tomatillos and the jalepenos to the blender, no need to cook anything.] Blend the tomatillos and jalepenos together for the sauce, add this to the meat.
Cook the chile verde (add in the diced green chiles and/or tomato sauce at this time) and reduce heat to a simmer. Cook until reduced to your liking and the meat is desired tenderness.
This is so good with cheese and a dollop of sour cream! My family loves it; I have always made it with a bit of flour to make it "gravyish", so when I went low carb, I had to learn new ways for old recipes.
garlic salt
8 tomatillos (or a large can of tomatillos, found in the mexican food aisle)
1-2 jalepenos (or a can of diced jalepenos)
optional ingredients:
1 can diced green chiles (mild)
dash of tomato sauce
Cut pork into bite-size pieces, put into a large skillet with at least 2T. of garlic salt (the meat should be covered in the salt; it takes a lot). Cover and cook over medium heat to release the juices of the meat. Check periodically and add water if the meat gets dry.
Meanwhile, peel tomatillos and cover with water. Boil tomatillos until soft, drain. While boiling the tomatillos, put jalepenos in the broiler for about 2-5 minutes, enough to char the skin. Take the jalepenos out immediately and cover with a kitchen towel to "steam" the skin off the jalepeno.
Put the cooked tomatillos in blender, and run the jalepenos under running water to peel (rubbing the peel should make it come right off). Cut the tops off the jalepeno and add to the blender. [*If you choose to use the canned stuff, add the tomatillos and the jalepenos to the blender, no need to cook anything.] Blend the tomatillos and jalepenos together for the sauce, add this to the meat.
Cook the chile verde (add in the diced green chiles and/or tomato sauce at this time) and reduce heat to a simmer. Cook until reduced to your liking and the meat is desired tenderness.
This is so good with cheese and a dollop of sour cream! My family loves it; I have always made it with a bit of flour to make it "gravyish", so when I went low carb, I had to learn new ways for old recipes.