Friday, December 11, 2009

The Cure

Maybe last night was a fun one for us, two too many Pear and St. Germain Martinis. They just looked so lovely with the little gold flakes on top! So hard to resist!

Today, we suffer. Oh, how we suffer.

We need a cure, with the quickness. Forbes tells us to drink water, Gatorade, take B6 & B12, and to eat tripe soup. Forbes, we believe you, except for that last one.

But we know the real cure: Green Chile - on pretty much anything.

We present to you, dear readers, the 2009 Chile Verde Champion Recipe:



2½ lbs of pork tenderloin cut into 3/8 to 1/2 inch cubes
2 tbs. bacon fat
1 cup of diced onion
4 cloves of garlic – pressed
4 jalapeño peppers seeded and chopped
2 green chilies seeded and chopped
4 serrano peppers thinly sliced
1 lb of green chilies (canned or frozen) – divided in half
1 14 oz. can of chicken broth
1 14 oz. can green enchilada sauce
1 7oz. can green salsa verde
1 tbs. cumin
1 tbs. powdered green jalapeño
2 tsp. powdered green chili
2 tsp. corn starch for thickening
Salt to taste
Tabasco green pepper sauce (as needed for heat)

Allow for 3 hours of cooking time*

the salt level drops each time you add the green chilies so be sure to add salt each time

In a 6 quart pot, brown the pork in the bacon fat. Add the remaining ingredients (using only half of the frozen or canned green chilies *) to the pot and simmer for 2 hours. You may need to add some water during the cooking time to keep the mixture covered.With 30-40 minutes of cooking time left add the remaining green chilies *10 minutes before the end of the cooking period adjust the thickness, salt and heat.

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