Green Chile
March 20th, 2009
from Whipstone Farm
Pork (shoulder, chop, roast) chopped and sautéed OR 2-3 lbs. pot roast, cooked until it shreds easily OR 4 C. pinto beans, soaked and cooked until tender
2 onions diced
3 cloves garlic
3-6 roasted green chiles, skins and seeds removed
oregano, cumin, coriander
salt to taste
2 cups tomatillos, blended
½ bunch cilantro, chopped
Sauté the garlic, onions and spices about 10 minutes. Add meat or beans, green chiles and tomatillos to the sauté. Simmer until the mixture thickens. If you need to get it thicker, add corn starch, flour or even okra. Add cilantro when you remove from heat. This chile is excellent with warm tortillas.
Do you cook the tomatillos first before blending?
According to this recipe you don’t cook the tomatillos before blending. But after blending you put them in the stew to cook down. I actually usually put them in the pot chopped in half of into pieces and they end up turning into sauce in the end.