this is me and my sweetie chris.
i do almost all of the cooking at home. but once in awhile,
he really steps up! case in point...chili verde.
for those of you who haven’t read this blog much, i am a proud italian american! we grew up eating mostly italian dishes, with hamburgers and raman noodles thrown in now and then.
when i moved to utah 18 years ago, i found that they were all eating mexican.
wtfreak.
i didn’t eat any, and kept eating what i was comfortable eating...
cinnabuns.
(and no-i was like a size 2 then! not nearly what some one who ate 1200 calories of
sugar and dough 2 or 3 times a day should look like!)
finally when we got married, there were some compromises. i made meatballs and didn’t make polenta.
he made tacos and i tried them.
and i really didn’t mind them much! they were tasty!
wait-this isn’t italian food and it is GOOD?! i almost didn’t believe it!
he snuck in little pieces of mexican food here and there...salsa, cheese nachos, fish tacos....
one day he tried chili verde. and although the color scares me, i do enjoy me some of that!
chris made this on super bowl sunday (sniff...poor peyton).
1 1/2 pounds tomatillos (i had NO IDEA WHAT THESE WERE! i do now)
5 cloves of garlic, not pealed
2 jalapenos, seeds and ribs removed, chopped
2 anaheim chilies
1 bunch cilantro (didn’t know what this spice was until i met chris. now i would marry it!)
4 pounds pork shoulder (aka pork butt) cut into 1 to 2" cubes
salt
ground pepper
olive oil
2 yellow onions
3 garlic cloves, peeled and chopped
2T chopped oregano
2 1/2 chicken stock
pinch of ground cloves
remove papery husk from tomatillos and rinse well. cut in half and place cut side down, along with 5 unpeeled garlic cloves and peppers on a foil lined baking sheet. place under a broiler 5-7 minutes. remove
when skins are lightly blackened. remove from oven and let cool enough to handle.
place tomatillos (including skins) into food processor. removed the now roasted garlic cloves from their skins and add them. add the peppers and cilantro in and pulse until all ingredients are finely shopped and mixed.
season the pork cubes with salt and pepper. heat olive oil in large skillet over medium heat and brown the chunks.
keep a tablespoon of the fat, and discard the rest. place onions and other garlic into the same skillet and cook for about 5 minutes.
get large soup pot and add the onion mixture, pork and green stuff. throw in the chicken stock and add a pinch of ground cloves.
bring to boil and then reduce to a slight simmer. then let cook for 2-3 hours.
chris likes it when he gets to put beans with this, but other like rice.
i like neither. just a tortilla and sour cream and i'm good.
for those of you who haven’t read this blog much, i am a proud italian american! we grew up eating mostly italian dishes, with hamburgers and raman noodles thrown in now and then.
when i moved to utah 18 years ago, i found that they were all eating mexican.
wtfreak.
i didn’t eat any, and kept eating what i was comfortable eating...
cinnabuns.
(and no-i was like a size 2 then! not nearly what some one who ate 1200 calories of
sugar and dough 2 or 3 times a day should look like!)
finally when we got married, there were some compromises. i made meatballs and didn’t make polenta.
he made tacos and i tried them.
and i really didn’t mind them much! they were tasty!
wait-this isn’t italian food and it is GOOD?! i almost didn’t believe it!
he snuck in little pieces of mexican food here and there...salsa, cheese nachos, fish tacos....
one day he tried chili verde. and although the color scares me, i do enjoy me some of that!
chris made this on super bowl sunday (sniff...poor peyton).
1 1/2 pounds tomatillos (i had NO IDEA WHAT THESE WERE! i do now)
5 cloves of garlic, not pealed
2 jalapenos, seeds and ribs removed, chopped
2 anaheim chilies
1 bunch cilantro (didn’t know what this spice was until i met chris. now i would marry it!)
4 pounds pork shoulder (aka pork butt) cut into 1 to 2" cubes
salt
ground pepper
olive oil
2 yellow onions
3 garlic cloves, peeled and chopped
2T chopped oregano
2 1/2 chicken stock
pinch of ground cloves
remove papery husk from tomatillos and rinse well. cut in half and place cut side down, along with 5 unpeeled garlic cloves and peppers on a foil lined baking sheet. place under a broiler 5-7 minutes. remove
when skins are lightly blackened. remove from oven and let cool enough to handle.
place tomatillos (including skins) into food processor. removed the now roasted garlic cloves from their skins and add them. add the peppers and cilantro in and pulse until all ingredients are finely shopped and mixed.
season the pork cubes with salt and pepper. heat olive oil in large skillet over medium heat and brown the chunks.
keep a tablespoon of the fat, and discard the rest. place onions and other garlic into the same skillet and cook for about 5 minutes.
get large soup pot and add the onion mixture, pork and green stuff. throw in the chicken stock and add a pinch of ground cloves.
bring to boil and then reduce to a slight simmer. then let cook for 2-3 hours.
chris likes it when he gets to put beans with this, but other like rice.
i like neither. just a tortilla and sour cream and i'm good.
3 comments:
I totally love Mexican food - second only to Italian. Great recipe. But I'm a bit agast at your statement about not making polenta!
You two are so cute!
...and this sounds so good!
MMMMM Makes me hungry!
Thanks for sharing, I'm trying to slow get myself to cook more! Recipes like this help me out! :)
Rachelle
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