Well, another chili cool off has come and gone. There were 12 of us this time. So completion was a bit stiffer, but we have another success, and another award.
I always wanted to know how to make chile verde. So I searched the Internet until I found one I liked.
Found it on Simple Recipes.
Of course I did it my way.
1/2 lbs tomatillos
2 jalapeños
1 poblano pepper
3 tbls minced garlic
1large bunch cilantro
1 large onion
4 lbs pork roast
1 small can green chilies
Salt and pepper
2 tsp oregano
1/2 cup Sour cream
2 cups chicken stock
Husk the tomatillos and slice in half. Half the peppers, and remove the seeds. Place on a baking sheet until the tomatillos are browned and the peppers and charred.
Put the peppers in a zip lock bag and let sit for 5 minutes. This will help the skins to loosen so they can be removed.
Place the skinned peppers, garlic, cilantro and tomatillos in a blender and blend until smooth. Set aside.
Cut the pork in chunks, so it easier to cook.
Brown in a skillet with the sliced onions and salt and pepper. Don't cook the meat all the way.
