Saturday we did our usual trip to the Poway Farmers Market to pick up fresh vegetables, fruit, eggs and anything else that looked good. While making are usual walk through the market we stopped at the stand that sells roasted peppers. He actually roasts them on the spot. I saw a little cardboard sign that said "X-Hot New Mexico Green Chile Powder $4.00". I am familiar with chili powders but had never seen a green chili powder. Instantly I think about Bishers, which is the butchers right across the street. Side note: I have them on my cell phones auto dial, you never know when you need to chat with your butcher! So we picked up the green chili powder and headed for Bishers and picked up some boneless pork shoulder which Randy cut into 1 inch cubes for us. now the challenge was to find a recipe. We have a huge collection of cook books at home. We were digging through all the usual books, Paula Deen, Bobby Flay, Julia Child, the New York Times Cook book and really could not find anything of interest. So then we hit the Internet and had the same results. So back to the cook books and I found a Betty Crocker Mexican Cookbook with recipes by a chef named Jose Leopoldo Romero. Who? I had not heard of him either. He is chef/owner of a authentic Mexican restaurant in Boston of all places! Here is the web site http://www.casaromero.com/. The book was published in 1981. So we look through it and find a great recipe for what he calls Puerco en Salsa Verde (Pork in Green Sauce).
Puerco en Salsa Verde
2lbs pork boneless shoulder cut into 1" cubes
1/4 cup all purpose flour
1/4 cup vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (13 ounces) tomatillos, drained and mashed (I used two 12oz cans)
1 cup water
1/2 cup cilantro (I hate cilantro so we did about 1/4 cup)
1/2 cup chopped green chiles (we used a 7oz can of diced green chiles, drained)
1 tbs dried oregano leaves
2 tsp instant chicken bouillon
1 tsp salt
1/4 tsp pepper
Note: not in recipe but we added 2 tbs of the x-hot green chile powder!
Coat pork with flour. Heat oil in 10-inch skillet (we used our 5qt LeCreuset) until hot. Cook and stir pork over medium heat until brown.; drain and return to pot/pan. Stir in remaining ingredients. Heat until boiling; reduce heat. Cover and simmer until pork is tender. We put this on our smallest burner and let sit on low for 2-3 hours instead. Garnish with fresh cilantro and a touch of sour cream!
Puerco en Salsa Verde
2lbs pork boneless shoulder cut into 1" cubes
1/4 cup all purpose flour
1/4 cup vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (13 ounces) tomatillos, drained and mashed (I used two 12oz cans)
1 cup water
1/2 cup cilantro (I hate cilantro so we did about 1/4 cup)
1/2 cup chopped green chiles (we used a 7oz can of diced green chiles, drained)
1 tbs dried oregano leaves
2 tsp instant chicken bouillon
1 tsp salt
1/4 tsp pepper
Note: not in recipe but we added 2 tbs of the x-hot green chile powder!
Coat pork with flour. Heat oil in 10-inch skillet (we used our 5qt LeCreuset) until hot. Cook and stir pork over medium heat until brown.; drain and return to pot/pan. Stir in remaining ingredients. Heat until boiling; reduce heat. Cover and simmer until pork is tender. We put this on our smallest burner and let sit on low for 2-3 hours instead. Garnish with fresh cilantro and a touch of sour cream!
