Welcome to yet another hastily scribbled entry in the Xmas Diary 2008. We're just constantly running around like crazy and singlehandedly keeping the American economy afloat as far as I can tell.
So, yesterday. That green chile pork I made the other day? I ended up using it as the filling for enchiladas today because we needed something easy for dinner. Here's some of the recipe for the pork.
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green chile pork.
3 lbs pork shoulder, trimmed of fat and cut into 1-inch cubes
3 tbsp peanut oil
6 cloves garlic
6 to 10 Hatch green chiles, roasted and peeled (I used 1.5 cups of frozen roasted and peeled green chile flesh)
1 1/2 lbs canned tomatillos, drained
1 bunch of cilantro, stems removed
juice of one lime
More instructions later.
2 comments:
That looks so good. Tomatillos are absolutely not to be found here and I really miss them.
Tell me about it. And these chiles were the real deal from New Mexico...this was very easy to do and totally perfect.
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