Tuesday, August 18, 2009
Pork Chile Verde
Yes, it really is the third installment in my Skillet Series, although technically, this is more of a one POT dish(even though you could do it in a really big skillet if you want). You'll notice a few of the same ingredients as in the other two dishes(a plus for grocery shopping!), but with flavors firmly rooted in the New Mexican-style of cooking. The spicy, tangy flavor of the green chiles contrasts so well with the richness of the pork.
1/2 pork loin, cut into bite-sized chunks
Tony's creole seasoning
1 onion, diced
4 large carrots, peeled and diced
4 celery stalks, washed and diced
1 large green bell pepper, diced
5 tomatillos, washed and diced
1 can salsa verde(soup can size; can also use green enchilada sauce)
1 can diced green chiles
Season pork chunks with seasonings. Working in two batches, fry pork until browned on all sides. Remove from pan. Add onion, carrots, celery, bell pepper and tomatillos. Saute until tender. Add salsa verde, green chiles and pork to pot. Season with salt, pepper, sugar and garlic. Add some water-enough to be able to simmer pot for 45-60 min. Cover and simmer for indicated time, stirring occasionally. The longer you simmer, the more the veggies will break down and thicken the stew. To serve, dish some up into a bowl, and top with shredded cheese, a dollop of sour cream, cilantro, and tortilla chips.