When I lived in L.A. I ate green chile pork burritos at many places,
many times getting just the meat and sauce on a plate with rice and
beans or veggies. I loved that stuff. There were hundreds of small
places all over, and the dumpier they looked, the better the food
(usually).

I know the one down the street from where I lived simmered their
pork in big pots during the night. I've seen them. I think they
simmered it, then added it to the green chile sauce.

My questions are as follows:

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

And number two, is there such a thing as a decent jarred green
chile sauce, and if so, what would you recommend. I'd rather make it
myself - stovetop is all I use - but if too many ingredients are
needed for the sauce, or if it's too demanding in some way, then I'd
like to know if there's a decent jarred version of the stuff anywhere.

Thanks,

TJ

On Mar 18, 9:59*pm, Tommy Joe > wrote:
> * When I lived in L.A. I ate green chile pork burritos at many places,
> many times getting just the meat and sauce on a plate with rice and
> beans or veggies. *I loved that stuff. *There were hundreds of small
> places all over, and the dumpier they looked, the better the food
> (usually).
>
> * *I know the one down the street from where I lived simmered their
> pork in big pots during the night. *I've seen them. *I think they
> simmered it, then added it to the green chile sauce.
>
> * *My questions are as follows:
>
> * *Does anyone know a simple version of making green chile pork - you
> know, not too many ingredients?
>
> * *And number two, is there such a thing as a decent jarred green
> chile sauce, and if so, what would you recommend. *I'd rather make it
> myself - stovetop is all I use - but if too many ingredients are
> needed for the sauce, or if it's too demanding in some way, then I'd
> like to know if there's a decent jarred version of the stuff anywhere.
>
> * * Thanks,
>
> * * TJ

My customers loved this one. We served it often for a lunch
special. An employee of mine named Mona was a former restaurant owner
who lost her restaurant due to a landlord selling the building. She
came to work for me and taught me everything I know about Mexican
cooking. I have a few of her recipes on the site. This one is
particularly good and very easy.

http://hizzoners.com/recipes/meats/258-pork-chili-verde

On Mar 19, 10:25*am, ImStillMags > wrote:


> My customers loved this one. * We served it often for a lunch
> special. *An employee of mine named Mona was a former restaurant owner
> who lost her restaurant due to *a landlord selling the building. * She
> came to work for me and taught me everything I know about Mexican
> cooking. * I have a few of her recipes on the site. * This one is
> particularly good and very easy.
>
> http://hizzoners.com/recipes/meats/258-pork-chili-verde


Thank you too. What's funny is, I lived in L.A. for 23 years and
ate at all sorts of mexican and thai restaurants, mostly in Hollywood
and east Hollywood, and believe it or not one of my favorites spots
was a Los Burritos on Hollywood Blvd. It's a chain, but they're not
all the same. I ate at plenty of good places, but that one had the
green chile pork burritos I loved most. The guy who owned it was an
arab, maybe that's why. I'm part arab too. Anyway, it seems funny
that of all the great hole in the wall mexican joints in L.A. I'd pick
a chain like Los Burritos as my favorite. But it was not my exact
favorite, just for the green chile pork. Thanks for your help, I will
check out the link later as I'm about to head out the door.

Thanks,
TJ

On Mar 19, 2:20*pm, Tommy Joe > wrote:
> On Mar 19, 10:25*am, ImStillMags > wrote:
>
> > My customers loved this one. * We served it often for a lunch
> > special. *An employee of mine named Mona was a former restaurant owner
> > who lost her restaurant due to *a landlord selling the building. * She
> > came to work for me and taught me everything I know about Mexican
> > cooking. * I have a few of her recipes on the site. * This one is
> > particularly good and very easy.
>
> >http://hizzoners.com/recipes/meats/258-pork-chili-verde
>
> * *Thank you too. *What's funny is, I lived in L.A. for 23 years and
> ate at all sorts of mexican and thai restaurants, mostly in Hollywood
> and east Hollywood, and believe it or not one of my favorites spots
> was a Los Burritos on Hollywood Blvd. *It's a chain, but they're not
> all the same. *I ate at plenty of good places, but that one had the
> green chile pork burritos I loved most. *The guy who owned it was an
> arab, maybe that's why. *I'm part arab too. *Anyway, it seems funny
> that of all the great hole in the wall mexican joints in L.A. I'd pick
> a chain like Los Burritos as my favorite. *But it was not my exact
> favorite, just for the green chile pork. *Thanks for your help, I will
> check out the link later as I'm about to head out the door.
>
> Thanks,
> TJ

An arab burrito...who'd thunk it?

On Mar 19, 10:25*am, ImStillMags > wrote:


> My customers loved this one. * We served it often for a lunch
> special. *An employee of mine named Mona was a former restaurant owner
> who lost her restaurant due to *a landlord selling the building. * She
> came to work for me and taught me everything I know about Mexican
> cooking. * I have a few of her recipes on the site. * This one is
> particularly good and very easy.
>
> http://hizzoners.com/recipes/meats/258-pork-chili-verde


Thank you too. Checked out the recipe and it looks simple and
easy and good. I always thought chili verde was made with tomatillos,
but that shows you what I don't know. I made a roast of pork last
night in plain water, didn't even brown it first. Not saying it's
great, but making things all at once is not always necessary even if
people think it is. I make a lot of foods that way, very assembly-
line - micro a tater, steam some cabbage, broil some meat, put it in
the fridge till whenever, then sling it all together with whatever you
choose. I used a little water and lemon with fresh minced garlic and
olive oil over those ingredients, plus added a few florets of brocoli
and even a sliced mushroom to the mix before stirring. Then I put it
in the microwave for 4 minutes. The already cooked foods did not
overcook, but the uncooked shrooms and brocoli did, giving the look
and taste of something whose ingredients had been cooked together.
Anyway, thanks for the recipe - I like the simpleness of it - and the
same goes for BULL.

TJ

On Mon, 19 Mar 2012 07:25:49 -0700 (PDT), ImStillMags
> wrote:

> An employee of mine named Mona was a former restaurant owner
> who lost her restaurant due to a landlord selling the building. She
> came to work for me and taught me everything I know about Mexican
> cooking. I have a few of her recipes on the site. This one is
> particularly good and very easy.
>
> http://hizzoners.com/recipes/meats/258-pork-chili-verde

Oh, thanks - that *is* easy! I've been on a pork shoulder roll lately
and this is another way I can cook it. I was thinking about a Cuban
style roast this week, but maybe I'll switch it to verde.

--
Food is an important part of a balanced diet.

On Mon, 19 Mar 2012 07:25:49 -0700 (PDT), ImStillMags
> wrote:

>On Mar 18, 9:59*pm, Tommy Joe > wrote:
>> * When I lived in L.A. I ate green chile pork burritos at many places,
>> many times getting just the meat and sauce on a plate with rice and
>> beans or veggies. *I loved that stuff. *There were hundreds of small
>> places all over, and the dumpier they looked, the better the food
>> (usually).
>>
>> * *I know the one down the street from where I lived simmered their
>> pork in big pots during the night. *I've seen them. *I think they
>> simmered it, then added it to the green chile sauce.
>>
>> * *My questions are as follows:
>>
>> * *Does anyone know a simple version of making green chile pork - you
>> know, not too many ingredients?
>>
>> * *And number two, is there such a thing as a decent jarred green
>> chile sauce, and if so, what would you recommend. *I'd rather make it
>> myself - stovetop is all I use - but if too many ingredients are
>> needed for the sauce, or if it's too demanding in some way, then I'd
>> like to know if there's a decent jarred version of the stuff anywhere.
>>
>> * * Thanks,
>>
>> * * TJ
>
>My customers loved this one. We served it often for a lunch
>special. An employee of mine named Mona was a former restaurant owner
>who lost her restaurant due to a landlord selling the building. She
>came to work for me and taught me everything I know about Mexican
>cooking. I have a few of her recipes on the site. This one is
>particularly good and very easy.
>
>http://hizzoners.com/recipes/meats/258-pork-chili-verde

Oh that looks wonderful, very close to what I make but I'll try this
for sure.

koko

--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

> Does anyone know a simple version of making green chile pork - you
>know, not too many ingredients?
>
> And number two, is there such a thing as a decent jarred green
>chile sauce, and if so, what would you recommend. I'd rather make it
>myself - stovetop is all I use - but if too many ingredients are
>needed for the sauce, or if it's too demanding in some way, then I'd
>like to know if there's a decent jarred version of the stuff anywhere.

No tomatillos?

thank friends, i am very interested in this topic. Delicious recipes.

On Mar 19, 8:03*pm, Zz Yzx > wrote:



> *No tomatillos?



Now I'm getting confused again, and that's no good. I thought
chile verde was made with tomatillos. Not that I care, the recipes
Bull and I'mstillmags looked nice and simple and good tasting. But
yes, I always thought the same as you about the tomatillos.

TJ

Tommy Joe wrote:
> On Mar 19, 8:03 pm, Zz Yzx > wrote:
>
>
>
>> No tomatillos?
>
>
>
> Now I'm getting confused again, and that's no good. I thought
> chile verde was made with tomatillos. Not that I care, the recipes
> Bull and I'mstillmags looked nice and simple and good tasting. But
> yes, I always thought the same as you about the tomatillos.
>
> TJ


Tomatillos are a filler if you don't have enough green chiles, or if the
green chiles you have are too hot. Kind of like tomatoes in red chili,
but moreso.

-Bob

On Mar 20, 1:20*pm, zxcvbob > wrote:


> Tomatillos are a filler if you don't have enough green chiles, or if the
> green chiles you have are too hot. *Kind of like tomatoes in red chili,
> but moreso.


Wow, maybe I'm better than I thought because I was thinking the
same thing, that the tomatillos are like a filler. Do you peel them
before putting them in the sauce? What is the approx ratio of
tomatillo to the rest of the sauce? I have never cooked with them.
The red chile sauces and the green I used to see in L.A. Mexican
joints - I always thought the red was tomato and the green was
tomatillo - but neither were chunky where you could actually see
them. I think they're cooked down till they sort of disappear, like a
sauce. Right?

TJ

On Mon, 19 Mar 2012 17:03:33 -0700, Zz Yzx >
wrote:

>> Does anyone know a simple version of making green chile pork - you
>>know, not too many ingredients?
>>
>> And number two, is there such a thing as a decent jarred green
>>chile sauce, and if so, what would you recommend. I'd rather make it
>>myself - stovetop is all I use - but if too many ingredients are
>>needed for the sauce, or if it's too demanding in some way, then I'd
>>like to know if there's a decent jarred version of the stuff anywhere.
>
> No tomatillos?

Troublemaker ;-)

BTW I'll be driving past your exit next month.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sun, 18 Mar 2012 21:59:33 -0700 (PDT), Tommy Joe
> wrote:

>
> When I lived in L.A. I ate green chile pork burritos at many places,
>many times getting just the meat and sauce on a plate with rice and
>beans or veggies. I loved that stuff. There were hundreds of small
>places all over, and the dumpier they looked, the better the food
>(usually).
>
> I know the one down the street from where I lived simmered their
>pork in big pots during the night. I've seen them. I think they
>simmered it, then added it to the green chile sauce.
>
> My questions are as follows:
>
> Does anyone know a simple version of making green chile pork - you
>know, not too many ingredients?
>
> And number two, is there such a thing as a decent jarred green
>chile sauce, and if so, what would you recommend. I'd rather make it
>myself - stovetop is all I use - but if too many ingredients are
>needed for the sauce, or if it's too demanding in some way, then I'd
>like to know if there's a decent jarred version of the stuff anywhere.
>
> Thanks,
>
> TJ

You need to have tomatillos in the recipe in order to get anywhere
close to the taste that you remember. Without them it is just pork
chili. I've never used them so I can't vouch for them, but you can
buy canned tomatillos.
Janet US

On Tue, 20 Mar 2012 06:18:35 -0600, Janet Bostwick
> wrote:

>
> You need to have tomatillos in the recipe in order to get anywhere
> close to the taste that you remember. Without them it is just pork
> chili. I've never used them so I can't vouch for them, but you can
> buy canned tomatillos.

I've used them and they're fine.

--
Food is an important part of a balanced diet.

On Mar 20, 8:18*am, Janet Bostwick > wrote:


> You need to have tomatillos in the recipe in order to get anywhere
> close to the taste that you remember. *Without them it is just pork
> chili. *I've never used them so I can't vouch for them, but you can
> buy canned tomatillos.
> Janet US



Janet, I'm not saying I'm a cook, but I'm probably more capable
than I sometimes think. I sometimes get suggestions to spark my
brain, and sometimes when I cook something not from a recipe but just
based on one it turns out better than following a recipe to the
letter. But now this tomatillo thing is making matters more
complicated. I have never cooked with them. I've seen them fresh in
the market and even bought some once a few years ago but didn't really
know what to do with them. You know what I'm thinking of doing?
Making chicken soup the way I normally make it with minced onions and
garlic and parsley and peppercorns and carrots and celery and a bay
leaf or two. I do not strain as some people do. I just cut the stuff
up so fine that it melts into the broth over an hour of cooking the
chicken. I think I'll brown the pork, then throw it in this same
chicken soup mix without the chicken and let it stew for an hour an a
half or so, then add cut up taters and cabbage to the mix along with
the carrots from the original broth which I remove and mash with a
fork and then put back in the broth. Thanks to all for giving me the
confidence to approach this thing with some kind of knowledge I didn't
have before. All responses are appreciated.

TJ

Tommy Joe > wrote:

> When I lived in L.A. I ate green chile pork burritos at many places,
>many times getting just the meat and sauce on a plate with rice and
>beans or veggies. I loved that stuff. There were hundreds of small
>places all over, and the dumpier they looked, the better the food
>(usually).
>
> I know the one down the street from where I lived simmered their
>pork in big pots during the night. I've seen them. I think they
>simmered it, then added it to the green chile sauce.
>
> My questions are as follows:
>
> Does anyone know a simple version of making green chile pork - you
>know, not too many ingredients?

Sure. As Christine points out there is a difference between New Mexico
style (which has pretty much just green chiles in the sauce) and
Sonoran style (which also has a fair fraction of tomatillos).
In either case the procedure is othewise the same:

Roast, peel, and slice the chiles

Sautee a little onion along with the chiles

Brown the pork shoulder, and combine with the chiles in a dutch oven.

Add liquid. I use a small fraction of vegetable stock. If you're
using tomatillos, chop and add them at this point -- they provide
much of the needed liquid. Do not use chicken broth!!

Place in oven for 3 hours at 300F.

>And number two, is there such a thing as a decent jarred green
>chile sauce, and if so, what would you recommend.

Yes, the main problem is they are almost all very high sodium. One that
is not is Carillo's. If you can tolerate the sodium level, something
like Trader Joe's jarred chile verde sauce is fine. It works to just
combine this with pork and cook it in the oven.

Also, Mexican markets often sell their own green chile sauce in the
refrigerator section.


Steve

On Mar 26, 5:46*pm, (Steve Pope) wrote:


> Yes, the main problem is they are almost all very high sodium. *One that
> is not is Carillo's. *If you can tolerate the sodium level, something
> like Trader Joe's jarred chile verde sauce is fine. *It works to just
> combine this with pork and cook it in the oven.
>
> Also, Mexican markets often sell their own green chile sauce in the
> refrigerator section.


When I get around to making the stuff I can use real tomatillas
rather than canned, except, since my experience with them is limited,
other than eating them in things, I would not trust myself in using
the fresh ones to start out. I'd probably go with the jarred
variety. I have already looked at the Herdez brand as recommended by
someone else in this thread. I believe they even have crushed
tomatillas in the regular canned tomato section. I'm sorry, I can't
use the oven, I said that in my original post - and if I didn't I'm
sorry. I like the recipe provided by link that is called "Mona's
Salsa Verde" - the picture looked good.

I am a label reader. Sometimes the sodium in one item might be
high, but if it's the only salty item you're using it may not be much
percentage wise at the end of the day. Take a large can of plum
tomatoes for example, it's only like 200 milligrams of sodium for the
whole can - yet a tiny can of chicken broth has like 1500 milligrams.
Yeah, I'll check the label as always for everything, but if it's high
in sodium and I don't use sodium on anything else in the dish it
probably won't mean much. Same goes for fat. People are scared of
using lard to make potatoes. But if you make a huge pan of fried
taters with only 1 tablespoon of lard, the percentage of fat in each
person's portion will be less than some might think. Some foods get a
bad rap. Look at potato chips. People go, "Eww, they're so high in
sodium" - but go ahead and look at a good brand like Cape Cod for
instance, or almost any brand - and you'll see that a whole small bag
- one good serving - is only like 200 milligrams of sodium - pretty
small for a food that's supposed to be something to avoid when it
comes to salt. People believe what they hear instead of actually
reading labels. Thanks for your comments.

TJ

Tommy Joe > writes:

> On Mar 26, 5:46*pm, (Steve Pope) wrote:
>
>
>> Yes, the main problem is they are almost all very high sodium. *One that
>> is not is Carillo's. *If you can tolerate the sodium level, something
>> like Trader Joe's jarred chile verde sauce is fine. *It works to just
>> combine this with pork and cook it in the oven.
>>
>> Also, Mexican markets often sell their own green chile sauce in the
>> refrigerator section.
>
>
> When I get around to making the stuff I can use real tomatillas
> rather than canned, except, since my experience with them is limited,
> other than eating them in things, I would not trust myself in using
> the fresh ones to start out.

My first try at that green chili I posted the recipe for used fresh
tomatillas. Wasn't particularly hard, but a bit messy. I found
multiple explanations on the internet of how to roast and clean them,
and they seemed to generally agree, so I just did what they said, and it
worked fine. Fresh should generally be better -- and in addition you
won't have to worry about the salt and sour contributions from the brine
(meaning you might have to adjust recipes meant for canned ones,
though).


> I'd probably go with the jarred
> variety. I have already looked at the Herdez brand as recommended by
> someone else in this thread. I believe they even have crushed
> tomatillas in the regular canned tomato section.

I haven't found anything that useful in local stores. It's encouraging
to know it exists, I'll keep looking.

> I'm sorry, I can't
> use the oven, I said that in my original post - and if I didn't I'm
> sorry. I like the recipe provided by link that is called "Mona's
> Salsa Verde" - the picture looked good.

As I remember it, you pretty much need to use the oven to work with
tomatillas.

> I am a label reader. Sometimes the sodium in one item might be
> high, but if it's the only salty item you're using it may not be much
> percentage wise at the end of the day.

Yep, health effects are based on overall intake, not the highest salt
density in some given bite. (I show no signs of being salt sensitive,
I'm 58, too sedentary, too heavy, and have normal blood pressure still.
So, I avoid absurd extremes, but I'm not working hard to cut my salt.)
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Tue, 27 Mar 2012 09:47:40 -0500, David Dyer-Bennet >
wrote:

> Yep, health effects are based on overall intake, not the highest salt
> density in some given bite. (I show no signs of being salt sensitive,
> I'm 58, too sedentary, too heavy, and have normal blood pressure still.
> So, I avoid absurd extremes, but I'm not working hard to cut my salt.)

In that case, it's just a matter of time for you now.

--
Food is an important part of a balanced diet.

sf > writes:

> On Tue, 27 Mar 2012 09:47:40 -0500, David Dyer-Bennet >
> wrote:
>
>> Yep, health effects are based on overall intake, not the highest salt
>> density in some given bite. (I show no signs of being salt sensitive,
>> I'm 58, too sedentary, too heavy, and have normal blood pressure still.
>> So, I avoid absurd extremes, but I'm not working hard to cut my salt.)
>
> In that case, it's just a matter of time for you now.

It's *certain* I'll eventually have zero blood pressure. It's merely
very likely that I'll have problem high blood pressure sometime before
then :-).
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

David Dyer-Bennet > wrote:

>My first try at that green chili I posted the recipe for used fresh
>tomatillas. Wasn't particularly hard, but a bit messy. I found
>multiple explanations on the internet of how to roast and clean them,
>and they seemed to generally agree, so I just did what they said, and it
>worked fine. Fresh should generally be better -- and in addition you
>won't have to worry about the salt and sour contributions from the brine
>(meaning you might have to adjust recipes meant for canned ones,
>though).

I find that for pork chile verde (which I let braise for three hours)
it is unnecessary to pre-roast the tomatillos. Just peel and dice.
It is pretty much necessary to pre-roast the chiles however.

Whereas for just making a fresh salsa, it's a good idea to roast
the tomatillos too.


Steve

Fear not fresh tomatillos, bud. Just oil and grill them. They'll soften up and you can get a nice consistency (peel off that paper stuff, though, eh?

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/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Mar 26, 6:16*pm, David Dyer-Bennet > wrote:

> 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/
> Snapshots:http://dd-b.net/dd-b/SnapshotAlbum/data/
> Photos:http://dd-b.net/photography/gallery/
> Dragaera:http://dragaera.info


Thanks for that, sounds good. Relatively easy. I say relatively
because for me just getting out of bed is a chore.

Thanks for the recipe, can you cook it, put it on dry ice, and have it
sent to me Fex Ex? Thanks.

TJ

Tommy Joe > writes:

> On Mar 26, 6:16*pm, David Dyer-Bennet > wrote:
>
>> 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.
>
> Thanks for that, sounds good. Relatively easy. I say relatively
> because for me just getting out of bed is a chore.

It takes some time, but yeah, reasonably easy as cooking from scratch
goes. No complex techniques, no critical timing, no critical
measuring.

Working up that recipe was my first experience making stuff with
tomatillos, too.

Now I want to work up a pork red chili, using chunk rather than ground
pork, for variety (and because there are nice fillings like that at
local tacquerias I patronize). Anybody have a good starting point for
that?

> Thanks for the recipe, can you cook it, put it on dry ice, and have it
> sent to me Fex Ex? Thanks.

Currently waiting to get the inside wall in the kitchen closed back up
:-).
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Mar 19, 8:45*am, Bull > wrote:


> Here's an easy one. *Leave out what ever you don't have. *Don't leave
> out the pork or peppers.
>
> http://www.happysimpleliving.com/201...wn-green-chile...
> h-this-easy-recipe/
>
> Herdez is a decent canned or jarred product.
>
> BULL


Thanks. In a rush now to get somewhere but will check it out
later. Thanks for including the name of a jarred product as well. I
might start with that.

TJ

On Mar 19, 8:45*am, Bull > wrote:



> Here's an easy one. *Leave out what ever you don't have. *Don't leave
> out the pork or peppers.
>
> http://www.happysimpleliving.com/201...wn-green-chile...
> h-this-easy-recipe/


Simple enough for me, I might even forgo the pepper roasting
process. I'm lazy and have a dirty oven. Sounds good. Copied and
pasted into my recipe files. Thanks.

TJ

Bull > wrote:

>Herdez is a decent canned or jarred product.

It's one of the highest-sodium such products out there.
(Unfortunately.)



Steve

On Mar 26, 5:47*pm, (Steve Pope) wrote:



> It's one of the highest-sodium such products out there.
> (Unfortunately.)



I have already looked at the can and it's contents but didn't read
the labels as I didn't have my reading glasses with me. But if it's
too salty for my tastes I'll simply read the ingredients and get a
pretty good idea from the appearance of what's in the jar of how to
sling those ingredients together. Yeah, I'll bet making the stuff
from scratch is pretty easy, according to the Mona's Salsa Verde anway
- as sent in by someone into this group and copied and pasted to file
by me. I will say this though, there are certain things I make where
using canned tomatoes is better than using fresh ones. I don't know
about the tomatillos as I've never cooked with them. Interesting.

TJ