Saturday, November 7, 2009

Chile Verde with Nopalitos

Chile verde served with flour tortillas and yellow rice.

  • 2 TB vegetable oil
  • 1 1/4 pounds pork loin cut in 1 inch cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 3 fresh jalapeno chiles, seeded and chopped
  • 2 cups drained tomatillos
  • 2/3 cup vegetable stock
  • 11 oz jar nopalitos, drained
  • salt and ground black pepper
  • Heat the oil in a large saucepan.
  • add the pork cubes and cook over high heat, turning several times, until browned all over.
  • Add the onion and garlic and saute gently until soft, then stir in the oregano and chopped jalapenos.
  • Cook for 2 more minutes.
  • Transfer the canned tomatillos to a blender, add the stock and process until smooth.
  • Add to the pork mixture, cover and cook for 30 minutes.
  • Meanwhile soak the nopalitos in cold water for 10 minutes.
  • Drain, then add to the pork and continue cooking for about 10 minutes or until the pork is cooked through and tender.
  • Season the mixture with salt (although, I found this wasn't necessary even after soaking the nopalitos because they were so salty) and freshly ground black pepper.

No comments:

Post a Comment