GREEN CHILE TOMATILLO RECIPE RECIPES

Steps:

• In a large stock pot over high heat sear the pork in the vegetable oil until browned.
• Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
• Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
• Add the cumin, then stir in pork and chicken stock.
• Simmer for 1/2 hour.
• Add in poblanos, jalapenos and bell peppers.
• Puree the tomatillos and cilantro in a blender, and add them to the pot.
• Cook for an additional 30 to 45 minutes.
• Serve with Mexican/Spanish rice and refried beans.

Steps:

• Heat a cast-iron skillet over medium-low heat. Add chiles and garlic. Toast chiles and garlic, turning often, until lightly toasted and fragrant, 7 to 10 minutes; transfer as toasted to a medium bowl.
• Increase heat to high. Add tomatillos and toast, turning occasionally, until blackened on all sides, about 10 minutes.
• To make the salsa in a mortar, put toasted garlic and 1 tsp. sea or kosher salt in a deep mortar (molcajete) and pound to a coarse paste, pushing down with the pestle and then rocking it back and forth a few times before pounding again. Add toasted chiles and coarsely crush, then pound in tomatillos one at a time. To make in a blender, add all ingredients at once and pulse until coarsely puréed.