Recipe Thread

[RICHARD]

wear gloves
wash and stem the peppers, in your food processor, add the garlic, chilies
and vinegar in batches, careful when opening the lid. stores for 2 months in the fridge.

I rub my eyes after a good chile chopping, Puts hair on my back!

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Pork in Green Chile sauce.

Take two pounds of pork - you can use chops, tenderloin anything- I have cooked pork shoulders then taken off a chunk for the recipe.

Cube up the meat about one inch cubes and toss it into a stockpot to sear it, You do not have to cook it through, just enough to brown it-set aside.

1 pound of tomatillos,
4 garlic cloves,
One med onion, quartered
One jalapeno
three anaheim chiles.
3 yellow chiles
bunch of cilantro.


Take tomatillos, husk and wash them
wash and seed all the chiles.
peel garlic

I leave a yellow and jalapeno chile whole for taste and a little heat!

Take all the chiles, garlic and tomatillos into a pot with enough water to cover and bring to boil for approx 30-35 minutes- the tomatillos will turn a gray color-do not worry.

Place it all into a blender, add your cilantro and salt, to taste, add water from the pot you cooked the veggies in to make the mix soupy.

Add the chile mix to the stock pot with the pork at the bottom and cook for 1 hour on low heat.

You may have to watch the pot closely to see it you added enough water...If you need, add more.


The meat wil finish cooking and will fall apart easier the more you cook it.,

The secret of cooking the whole dish is the thickness of the meat. Chops will cook more quickly than thicker cuts of meat.

Sorry about the 'man's style recipe"

Trust me, it's good!