Tommy Joe > writes:

> Does anyone know a simple version of making green chile pork - you
> know, not too many ingredients?

My version is vaguely like this (can't find it on my blog, maybe it's
never been written down before):

1 lb ground pork
4 cans tomatilos (I've only ever found one size can, and they're not a
size I consider standard; about 5 ounces I think?) (Fresh, roasted and
cleaned, are of course excellent!)
2 Medium yellow onions, chopped medium
Garlic, couple of tablespoons of minced, probably about 5 cloves if you
use fresh.
1/2 tsp or so whole cumin
2 TBS or so dried oregano
1 TBS corn flour (masa harina) for thickening
around 4 chipotles (smoke-dried jalapenos); highly dependent on size,
heat, and intended heat level!

(The spice measurements are my guess at the amount that I add by eye.
The peppers I add by count, so that's accurate for what I did, but each
pepper is different!)

Brown the pork in a heavy skillet.

Add the garlic and minced onions and saute a few minutes

Add the spices continue and sauteing until onions are transparent.

Cut up the chipotles with scissors into 1/2 inch pieces or smaller,
discarding the hard stems. (If you desperately need to reduce heat but
retain flavor, dumping the seeds helps; but this isn't very hot even
with all the seeds included.) I just clip them straight into the
skillet. (This can overlap that last sauteing step; start doing the
peppers right away.)

Transfer to a dutch oven or something of suitable size (or if you're
using a chicken-fryer, there's probably room right in it). Or fry in
your dutch oven if it has a good bottom.

Drain the tomatillos and cut at least in half, also dumping the packing
liquid that comes out of the insides. (The brine tends to be both salty
and sour in ways not good in the final chili.) Add to the skillet.

Stir, bring to boil, reduce heat to simmer. Possibly add a little water
(the liquid that comes from the tomatillos is somewhat unpredictable).

Simmer for an hour or two, doesn't really need extended cooking. At the
end, add masa mixed with water and stir in to thicken, unless you don't
need it (I generally do).

Maybe 1/2 tsp salt is needed, maybe not. Salt to taste!

This can be used as a soft taco filling, a burrito filling, a stew
served with some rice and beans, or whatever. I'd describe it as quite
basic; but it works out pretty nicely (made it about 5 times so far).
Freezes well, too.
--
David Dyer-Bennet, ; http://dd-b.net/
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