Happy Halloween.. and Scary Chili Verde

31 10 2011

Happy halloween to everyone!!

This past weekend we had a massive halloween party to attend, and Ken and I worked feverishly on our costumes. Come Sunday we were spent, and looking at a mound of sparkles, glue sticks, sewing ends, notions and tulle strewn all over the loft. I needed an easy Sunday dinner that I could make ahead of time so I could crash on the couch.

It just so happens the Friday before the weekend I rendez-vous with our friend Gord, who’s wife had gathered a large bag of tomatillos from their garden. How appropriate that this lovely “green tomato” isnt a tomato at all but is part of the same family as nightshade.

Nothing says Halloween than a scary green stew that is related to a toxic plant!

SCARY Chili Verde w/ Pork
by me

2 lbs of pork (i used tenderloin as it was the leanest and it was on sale)
2 tablespoons of oil

2 lbs of tomatillos, quartered, husks removed
1 lime, sliced into four
1 cup chopped cilantro, fresh

1 chopped onion
1 yellow pepper, chopped
2 poblano peppers, chopped
1 chorizo, spanish-dried, chopped
2 tsp ground cumin
2 garlic cloves, chopped

2 cups of chicken stock

Crank on the oven to 425 degrees, and grab a large soup pot for the stovetop. Rinse your pork and pat dry, especially if you bought it in a cyropack, as they use salt. Cube pork up, and set aside. Add 1 tbsp of canola oil and heat stew pot. Add dry pork and brown. It doesn’t need to be fully cooked, as it will simmer in the stew for hours, but you want to seal the flavour into every little cube.

As meat is browning, add quartered tomatillos and lime to a roasting pan and pop into the oven for 15-20 minutes. Tomatillos hold a lot of water, and in the past, I found the flavour can be underdeveloped and watery.

These wont roast persay, but will give off a tonne of water in the short cooking time. The lime will get all soft and the oils will heat up making it more flavourful. You’ll note your kitchen will smell sort of like wet tea leaves as the tomatillos are in the oven.

Scoop the brown pork out of the pot and set aside. Add the other tablespoon of oil, allow it to heat up and add the chopped veg, onion, chorizo, garlic and let them saute until they are brown as well. Add cumin and cook off the raw spice.

Add chicken stock and scrap off any brown lovely bits from the bottom of your pot. Add the pork back in. Squeeze the juice out of the warmed lime into the pot. Scoop the tomatillos out of the roasting pan with a slotted spoon, leaving as much juice behind. Add the 1 cup of fresh cilantro to the tomatillos, and blend or hand blend until smooth.
Add this mixture to the pot, and neglect it for a minimum of 4 to 6 hours on the stove just below medium heat, lid on.

This recipe makes 10 cups of stew. Nuts are based on 3/4 of a cup of stew. I could eat a whole cup, but I wanted to save some calories for toppers. I serve this stew with grated radish and some grated cheese on top. Nuts do no reflect toppings.
Calories 165, Carbs 8g (NET6g), Fat 7g, Protein 18g, Sugar 3g




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