Aug
29
    
Posted (Lori) in News

SARAH’S SALSA VERDE VARIATION

Sarah writes: I made this, and it was good. Very hot, so less jalapeño if you don’t like it like that. I used it as a sauce for chicken breasts and also used it with firm white-fleshed fish.

  1. Boil a pot of water.
  2. Put about 12 tomatillos (about 1 pound), husks removed, rinsed well, into the boiling water and boil for 5 minutes.
  3. While the water is boiling and the tomatillos are cooking, dice

2 large cloves garlic

1 1/2 ounces fresh cilantro (about 1/4 standard bunch), stems included (or more or less to taste)

1 jalapeño, ribs and seeds discarded

1 small white onion

4.   Take the tomatillos out of the water, cut them in half or quarters for easier blending, put them back into the empty pot. Add all the above diced ingredients. With a stick blender, blend til smooth. (You can do this in an ordinary blender or a food processor if you don’t have a stick blender, but it’s one more thing to wash if you do.)

5.   Simmer at a very low heat until it gets a bit thick, about 12-15 minutes.

You’re done. Salt and pepper to taste.

KATELYN’S TOMATILLO CHICKEN STEW:

From Katelyn, on Tuesday: “This morning I was looking up recipes for tomatillos and I found this! Almost all of the ingredients are what we got in this past week’s harvest! I’m making it tonight and can let you know how it goes. . .”

And on Wednesday: “It was incredible!”

From: http://www.simplyrecipes.com/recipes/tomatillo_chicken_stew/

Tomatillo Sauce

1 1/2 lbs tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don’t want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 Tbsp lime (or lemon) juice

Pinch of sugar

Stew

2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

1. Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

tomatillo-chicken-stew-method-1 tomatillo-chicken-stew-method-2

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

2. Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.

When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don’t move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don’t move them again until they are browned on the other side. Do not cook through, but only brown.

Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

3. Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely).

Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Add the garlic and cook for 30 seconds more, until fragrant.

4.  Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer.

Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

MONICA’S CHILE VERDE WITH PORK RECIPE

Monica: “I made this last year and it was very good.  Looking forward to making it again this week.”

THE FOOD LAB; from seriouseats.com

serves 6 to 10

Ingredients

3 pounds trimmed pork shoulder, cut into 1-inch cubes

Kosher salt

5 poblano peppers

5 cubanelle peppers

2 pounds tomatillos (about 15 medium), husks removed

6 whole garlic cloves

2 jalapeño peppers, stems removed, split in half lengthwise

3 tablespoons vegetable oil

2 cups loosely packed cilantro leaves

1 large onion, finely diced (about 1 1/2 cups)

1 tablespoon ground cumin

1 quart chicken stock

1. In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

2. Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don’t have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

3. Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

4. Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

5. Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

6. Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

7. Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.



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