Chile Verde did NOT disappoint!

Boy, am I a happy girl when a new recipe has a happy ending.  This dish looked and tasted authentic; like Mama Rosa stood in my kitchen and spilled all of her family secrets.  I'm a fruit and vegetable kind of girl, but my husband whom I adore, loves meat and my cooking.  He patiently encourages all of my twigs and berries concoctions, raw food trials and never complains, so he gets what he loves and I'm happy to do it.  This meal definitely made Michelle's LIST!

On my virgin quest to ALDI on grand opening day, I was drawn to a package of picture-perfect tomatillos.  What to do?  Buy them because their pretty.  Admire them for a few days, quit using them as kitchen decor and then get to experimenting.  

When I cook, it is typically for two people unless noted, so the quantities will reflect two portions.  Most meals for the two of us yield an extra serving for leftovers.


Chile Verde

2 lb center-cut, lean pork roast
2 lb fresh tomatillos
2 large jalapeno peppers
1 yellow onion, medium chop, not diced
1 Tbs minced garlic
2 c chicken stock

Preheat oven to broil
Cut each tomatillo in half and place, skins-up, on a foil-lined cookie sheet.
Place sheet near the top of the oven, close the door and let 'em roast!
This will take about 15-20 minutes.  Remove when skins are blackened and set aside.

Cut the pork roast into 1" cubes and salt/pepper generously
Brown the meat in a lightly olive-oiled non-stick skillet on med heat
Cook the meat until it is dark, not just a flash in the pan
Transfer cooked port to a large, shallow saucepan that has a lid, place on low

 Cook your onion in the non-stick pan from cooking the pork.  It only takes about 5 minutes on medium heat to get them good and caramelized and aromatic.  Scrape all of the burnt goodies from the pork along with the onion into the pan with the awaiting meat.

Place your roasted tomatillos, skins and all, into a food processor or blender.  Throw in your two whole jalapeno peppers (seeds and all if you're a Texan...no seeds if, well, you know who you are).  Add the garlic and process until it is a smooth, even consistency.

Pour your tomatillo sauce over the meat and onion.  Cover with 2 cups of chicken broth (or enough to cover the meat).  Simmer your Chile Verde, covered for 2-3 hours.  Once it is time to set the table and heat some tortillas, uncover the pan and turn up the heat to almost medium so that it can reduce and thicken.  Voila.  Dinner is served.

I warmed organic sprouted corn tortillas from SPROUTS (brand is Food for Life) to serve rolled up with the 'stew' accompanied by fresh guacamole, homemade salsa and organic blue corn and flax seed tortilla chips.  You could certainly stuff it into a burrito, taco or over a bed of rice.

You could absolutely make this dish with chicken.  The next time, I will make a bigger batch and freeze it in meal-sized portions.  It was easy to prepare, but how lovely would it be to have this meal whenever your heart desires?

I purchase my center-cut pork loin roast at SAM's.  We eat pork roast about once every 6-8 weeks, so that's a year's worth.  I spend between 13.00 and 18.00 for a piece that barely fits in your trunk.  I portion that slab of delicious goodness into at least 8 portions and freeze them individually.  I'm not a math whiz, but we're knocking on the door of about a buck or less per serving for the entree...nice. 

Happy eating!  

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