Tuesday, November 8, 2011

What's Cooking

Chile Verde

1 Tbsp canola oil
1 to 1½ lbs. pork tenderloin trimmed and cut into 1 inch pieces
salt and pepper to taste
2 Tbsp flour
1 large onion chopped
1½ lbs. tomatillos husks and stems removed cut into quarters
¾ lb (about 3) Anaheim chiles cut into 1 inch pieces
4 garlic cloves minced
½ cup chopped fresh cilantro
1 tsp ground cumin
1 tsp dried oregano
3 cups water

Shake pork in a bag with flour, salt, and pepper to coat. Heat oil in stockpot and brown pork on all sides. Remove from pan. Add onion, tomatillos, chiles, and garlic. Sauté until tender, about 8 minutes. Return pork to pan and add remaining ingredients. Simmer for 2 hours, stirring occasionally. 4 servings

This is a great meal for a chilly fall day. Enjoy!


Jerri Hines said...

Sounds great. Have to get hubbie to try it!

Margo Hoornstra said...


I'm not one for spicey, though my husband and various sons and sons-in-law would probably love it. I'm looking at the Pasta Salad. That's more my speed. Someone asked about an alternative to the mayo. I've had good luck with greek yogurt in vanilla or a mild fruit flavor.

Also, LOVE the cover for Nothing But Trouble. Best of luck with that!

Jannine Gallant said...

Thanks for checking out the blog, Margo. I do have a thing for spicy - kind of like that cover! LOL