Thursday, December 11, 2008

there's a first time for everything

I tried a new recipe today, and it was definitely a keeper: Green Pork Chili from the October issue of Everyday Food. It was my first time working with tomatillos! I know, I can't believe it, either. (I think it was one of the factors in my deciding to try this one, I had to rectify that situation.)

It turns out, tomatillos are not difficult at all, despite their slightly intimidating appearance. I just peeled off the papery husk, cut them in half, and dropped them in the blender.

Now, my blender is not a heavyweight. (So, so jealous of Hannah's.) At first, it did not like the tomatillos at all. But after a few pulses, it eventually came around and then, in seconds, I had a lovely purée.

I forgot to take a photo of the finished product. I attribute that to the many distractions I am faced with while cooking. Namely, this dog, who cannot stray even a few inches from my side if meat is in any way involved. And, of course, Eva, who has so many "needs" I can't even count them. So you're just going to have to trust me on this one, it is delicious.

Green Pork Chili
serves 8

1 pound tomatillos (husks removed), washed
2 T. olive oil
4 pounds boneless country-style pork ribs, trimmed and cut into 1" chunks
coarse salt and ground pepper
2 4-oz. cans diced green chiles
1 T. dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers, ribs and seeds removed for less heat (I used one because that's all I had)
1/3 c. chopped fresh cilantro (I forgot it)
shredded cheddar and lime wedges for serving

In a blender, purée tomatillos until smooth; set aside.

In a 5-quart Dutch oven or heavy pot, heat oil over med. high heat. Season pork with salt and pepper. Working in batches, brown pork, 6-8 minutes per batch.

Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours. (To store, refrigerate for up to 3 days, or freeze for up to 3 months.)

Just before serving, stir in chopped cilantro; serve chili with grated cheddar and lime wedges.

(It was more watery than I was expecting, so I served it over cooked rice. Yum.)

11 comments:

Jill said...

Will there be leftovers for our Creative Friday lunch?

Amy said...

I've recently developed a tomatillo love (check out my friend's salsa on my food blog), so I'll definitely be making this one. Thanks for sharing!

Liz said...

I saw this recipe in that issue, but like you I've never cooked with tomatillos before. I am glad you liked it! I'm not sure if I can even get tomatillos right now...we really don't get very much mexican style stuff at my market.

Kelly said...

I love tomatillos, and it has been a long time since I've made anything with them. I will have to try this for sure!

Denise said...

I've never used tomatillos, either, but confess I would be put off by their scary looking exterior. I LOVE green chili, however, and would like to try this recipe over bean burritos. Thanks for sharing!

Denise said...

Oh, and the picture of Jack is too funny. Mark and the kids started calling Moosey "The Shark" when she was circling the butcher block while Mark was removing smoked salmon and turkey from the bones after Thanksgiving.

rmt said...

Green pork chili sounds so good. Yum.

Not surprisingly, I have never even heard of tomatillos. LOL!

Hannah said...

Oh man, I must be hungry because just reading the recipe is making my mouth water. I rarely use tomatillos and I don't know why. I love them! The first time I used them was to make a mock Cafe Rio salad with that awesome dressing. I love the color of them as well.

Now to go forage in my kitchen for something that will fill this empty Green Pork Chili spot in my stomach.

Susan said...

Mmmmmm. I love tomatillos! I'll definitely try it.....somenight at 3 in the morning, sadly.

wende said...

i love that you tried something new - i also love every day food, it's one of the best mags for easy recipes that real people eat.

and what the hey? i didn't even know you had a dog?! is she yours or are you baby sitting? how come i didn't know this?!

carlo said...

oh i love the look of that-- and yes, intimidating, for me.

do you like everyday food? i have a gifted mag subscription to select and i am not sure what i would enjoy most? that one is on my list...

how sweet does your puppy look?

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