Friday, May 13, 2011
Tuesday, May 10, 2011
I am so excited about SF food bloggers bake sale this Saturday. Now at 2 that's right 2 locations!! First location is 18 Reasons in the Mission from 10-4 and Second location is Kiehl's on Fillmore from 12-4!! Please come out and support a great cause and get some very yummy baked goods!
Can I just say how awesome this is that all these people putting this together and participating are amazing and I am so lucky to get to be a part of something so awesome!
Thank you for taking the time to read this and I hope to see you there!!!
Last week I knew I was going to have company but going to be gone the entire day they were coming over for dinner. So I had to find something that would impress and could be made in the slow cooker. The one thing about cooking in the slow cooker is you really need to be careful of how much liquid you add.
To give the Chile Verde a great flavor I definitely recommend roasting the tomatillos, garlic, and peppers. The roasting process can get messy so I used a jelly- roll pan and lined it with foil (you can also use parchment paper). After roasting I placed a towel on top of the jelly roll pan to "steam" the tomatillos and peppers. The steaming process makes it easier to peel off the skins.
For the pork don't think I'm crazy but I used the country style ribs (boneless). I actually used it because that was all I had but it turned out perfect.
Chile Verde in a slow cooker
• 3 lbs. pork country style rib (boneless)
• 1 lb. tomatillos husks removed
• 4 Anaheim chilies
• 3 Jalapenos
• ½ green bell pepper
• 1 yellow bell pepper
• 1 onion
• 4 cloves garlic
• ¼ of a bunch of cilantro (remove stems)
• 1 tablespoon cumin
• 2-3 cups chicken broth
• 1 tablespoon cumin
• Salt and pepper to taste
• Oil for searing meat
1. Pre heat oven to 350. Line a jelly roll pan with foil. Remove husks from tomatillos, clean tomatillos, chilies, jalapenos and bell peppers. Place all tomatillos, chilies, jalapenos and bell peppers on the foil lined jelly roll pan. Roast in pre heated oven until tops turn brown and they soften. Take out of the oven place a clean towel on top to make peeling the skins off easier. Let cool for 20-30 minutes once cool start peeling off skins being careful to keep juices and to not burn yourself.
2. After removing all the skin off the tomatillos, chilies, jalapenos and bell peppers place in a food processor. Process for about 3 minutes or until it is very smooth. I have found that less than 3 minutes it still has small chunks and it will throw off the taste.
3. Cut the ribs into 2 inch chunks. Pat dry then season with a little salt and pepper. Heat up a heavy bottom sauce pan and place 1 tablespoon of canola oil. Once hot place rib chunks into the pan. Sear on top and bottom for about 2 minutes. Then place into slow cooker.
4. Place processed chilies into slow cooker. Cut onion into quarters place in food processor along with garlic and cilantro. Process until smooth around 1-2 minutes. When finished place in slow cooker.
5. Season with cumin and add 2 cups of chicken broth. Turn on High for 4 hours. Once finished stir and season with salt and pepper. At this point you may want to add more broth or to thicken up turn on high without lid for 30 minutes.
You can also make this recipe on the stovetop by adding more chicken broth.