|Roasted Chili Verde with Pork and Rice|
I rushed home from work to get it going because, although the actual hands-on time for this dish is not too bad, but takes a bit of planning to pull it off because it has to cook for at least an hour to make sure that the pork gets nice and tender. The pay-off is so worth it!
The first step was to peel the papery covering off and roast some tomatillos.
Aren't these cool? They have kind of a sticky film underneath the husk.
|Getting tomatillos ready for the oven|
|After broiling for 15 minutes|
|The raw ingredients for the salsa|
After you roast the tomatillos, you take them for a spin in the food processor with some onion, sugar, garlic and jalapeño pepper.
This is the point where you wish this blog had smell-a-vision! It smelled A-MAZ-ING!
While the tomatillos are broiling, I was browning some cubes of boneless pork shoulder. And then it all went together into a pot to simmer for an hour or until the pork is fork tender.
Now you have a pocket of time to run downstairs for a quick workout so that you have calories left to eat this deliciousness. (Yes - I actually did do this!)
With about 20 minutes left in the pork cooking time, you throw some onion and rice in a pan with a touch of oil. Add a can of mild chili-flavored tomatoes and some water and let it simmer by itself. Plate it up... and...
I served it up with a simple salad of navel oranges and avocados.
My only regret...I should have made a double batch and frozen some for later! Oh well, next time - and there will be a next time!
Roasted Chili Verde with Pork and Rice
1 1/2 pounds tomatillos, husks and stems removed
1 cup chopped onion, divided
1/4 cup chopped fresh cilantro leaves
1 tsp sugar
2 garlic cloves, chopped
1 jalapeño pepper, chopped
2 Tbsp canola oil, divided
1 poud boneless pork shoulder (Boston butt), trimmed and cut into 1 inch pieces
1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 cup uncooked long-grain rice
1 (10 ounce) can mild diced tomatoes and green chiles, undrained
1 cup water
1 jalapeño pepper, sliced (optional)
Cilantro leaves (optional)
1. Preheat broiler to high.
2. Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.
3. Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.
4. Heat a Dutch oven over med-high heat. Add 1 Tbsp oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 tsp salt and black pepper (I forgot this step so I threw it into the pan as the pork was sautéing - oops!) Add pork to pan. Sauté 6 minutes, turning to brown on all sides, Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally (It took mine about an hour and 20 minutes - I like it very tender.)
5. Heat a large saucepan over medium-high heat. Add remaining 1/4 cup onion; saute 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 tsp salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. (Shhh...Don't tell...I stirred.) Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves, if desired.