It's incredible how time passes fastly... A year ago, the first "La Festa Al Fresco" (see round-up Part 1 & Part 2) was launched successfully (see my recipe) and now, the second edition is already taking place (deadline: 3 Setpember at midnight)!
"La Festa Al Fresco" is hosted by it's talented creator Yvonne of "Cream Puffs In Venice" from Toronto (Canada) and the lovely Lis of "La Mia Cucina" from Ohio (USA). Both would like to celebrate the final days of another glorious summer with an outdoor feast, but are desperately in need of ideas. Therefore, we wre all invited to prepare any dish we like for their party, as long as it features one fresh seasonal ingredient (see infos).
This time, I was inspired by a Mexican and Mexican-American (Tex-Mex) dish called "Chile Verde" or "Green Chili" (in English). You see, at home, Tex-Mex food is highly appreciated. I regularly have a strong craving for this unique, exotic conforting, spicy, fresh and tastebud-bashing cuisine. So, I strongly believe that with this course's festive characteristics, it is the perfect food for such kinds of events.
"Chile Verde" is somehow a distant cousin and a lighter version of the beef chili we all know. Although, it is generally made with tomatillos, mine uses bell peppers as a replacement.This meat stew is the ideal filling for the "San Francisco Burrito". You'll find it in many taquerias in this part of California...
My "Pork Green Chili" is very interesting flavor-wise as the bell pepper and the chili confer an uncomparable fragrance that is very summery, delicate and "green". It has the extraodinary power to transport you out of your environment, to a dreamlike place where the waters are turquoise blue and the beaches are white. A wonderful culinary experience that will make your delighted tastebuds ask for more! And, as it's moderatly hot (very mild) and spicy, that dish should please everybody. Believe me, after your guest have tasted to this wonderful "Chile Verde", you are going to be the life of the party!
~Pork Chile Verde ~
Recipe by Marlena Spieler "Les Meilleures Recettes - Cuisine Mexicaine" and adapted by Rosa @ Rosa's Yummy Yums.
600g Pork neck/shoulder, cubed
1 Large onion, chopped
2 Laurel leaves
1 Large garlic head, unpeeled and cut i n half (horizentally)
1 Chicken stock cube
Enough water to cover the meat
5 Cloves garlic, chopped
3 (450g) Medium tomatoes, chopped
1 Big green bell pepper, chopped
1 Green chili, chopped
3 Tbs Peanut oil
1/2 Tsp Sweet chili powder (Ancho or New Mexico)
1 Tsp Ground cumin
1/2 Tsp Sugar
Salt to taste
For the topping:
A bunch (6-8 tbs) fresh coriander, choppped
1 lime cut in quarters
1. Put the pork, chopped onion, laurel leaves, halved garlic head and the stock cube in a pan.
2. Cover the meat with water and bring to the boil.
3. Reduce the heat to low and gently simmer until the meat is tender, about 45-60 minutes.
4. Meanwhile, put the chopped garlic, tomatoes, chili and bell pepper in the bowl of a mixer and process until you obtain a smooth puree.
5. When the meat has finished cooking, heat the oil in a pan and pour the puree into it, then add the meat, sieved juice (in which it cooked), the chili powder, ground cumin and sugar.
6. Let simmer for 30-45 minutes or until the sauce has become thick.
8. Salt to taste and rectify the seasoning if needed.
9. Serve with some chopped coriander and lime juice sprinkled over the top (from the lime quarters).
Instead or pork, you can use skinless and boneless chicken thighs cut into pieces.
You'll need one "Anaheim Chili" (see link) for this recipe. You can substitute it by "New Mexico Green Chile" (hotter), "Poblano Chile" (sweeter & slightly hotter) or "Big Jim Chile" (hotter).
Replace the "Sweet Chili Powder" by ground paprika or ground "Cayenne Pepper".
You should use about 225ml sieved juice from the meat. If you don't have enough, then add a little water.
Serve with warm homemade "Tortillas", either wrapped in them in order to create a "Burrito" or using them to dip into the sauce.
Another ideal accompaniment is "Guacamole" or/and "Salsa".
Visit Marlena Spieler's site here...