We picked up some pork loin on sale a little while ago, and tossed it in the freezer. We had a hankering for some green chile stew, so Alex found a good recipe from Emeril Lagasse online. As an added bonus, it had no references to BAM! or Essence, which was great. It feeds 4 people at $3.48 per serving.
Start off by roasting your chiles. You can do this over the gas flame of your stove, but since it calls for 2 pounds of peppers, I think it’s a lot easier to do on the grill. Once they’ve blackened, put them in a bowl and cover with plastic wrap, or put them in a bowl with a lid, and let them sit for 15-20 minutes to loosen the skins. Then take them out, scrape off the blackened skin, and remove the stems and seeds.
Then you toss the chopped chiles into a pot with a mess of other ingredients, and stew them to make your chile verde. This sauce could be used for lots of things — I’m tempted to use it on the avocado enchiladas some time.
Meanwhile, get your pork ready. The recipe says to simmer it in water with some spices and onions, then shred it. This is fine, but I think you could cook the pork pretty much however you wanted to, then get it into small pieces and cook it in the sauce, and things would be fine.
After the chile verde and the pork are done, mix them together and heat through for a bit.
Then serve with some chopped cilantro, diced tomatoes, sour cream, and if you want, some cheese. Enjoy!
I usually don’t comment on blogs, but this recipe changed my opinion. I just write to say thank you!
Thanks! Glad to hear you enjoyed the recipe. We have some more pork in the freezer right now and I’m searching for another good pork chile to make that is as good as this one is.