Usually I can pinpoint the exact moment and location I tried
a new cuisine, but my first taste of pork chili verde eludes me. Was it stuffed
inside an enchilada at an Iowan Mexican restaurant with its ubiquitous ladlefuls
of refried beans and red rice? Was it during a post-drinking session at Taco Cabana in Texas? Or did I just see in on Food Network? I do remember my own
past concoctions made with fresh tomatillos,
cilantro, and serrano peppers.
After a friend posted a picture of his chili verde creation
simmering away on the stove, I immediately had an intense craving that wouldn’t
go away. I had to have that spicy, sour, succulent melt in your mouth pork and
sauce wrapped up in a sweet soft corn tortilla.
The foreign food stores in Dublin have either a majority of central Asian or
east Asian ingredients but both have a couple of shelves of salsas, corn
tortillas, and tins of refried beans and pickled chillies. When I went to buy
the ingredients, I noticed that this particular store didn’t have the enormous
tin of tomatillos that are usually on offer (for an insane 6 euros!). Instead of going on a mission for
the key ingredient, I decided to improvise with what was already in my kitchen.
Green apples. Right color. Acidic and slightly sour. Close enough.
And so a new recipe was born.
Blitz all ingredients (except pork) in a processor or blender
until it has a salsa like consistency.
Put pork in a Dutch oven or some sort of oven proof thing
with a lid. I’m too lazy to brown the meat first, but it might make it better.
Pour the salsa on top and put in a 150 degree C oven for 2-2 ½ hours. Take out
and pull apart the pork with two forks and mix in with the salsa. Serve with favourite ingredients like guacamole, sour cream, greens, etc.
 |
| in the food processor |
 |
| 2 hours + later |
 |
| served on corn tortillas "grilled" on stove burner |
No comments:
Post a Comment