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Рецепт Pork And Chile Verde With Nopalitos
by Global Cookbook

Pork And Chile Verde With Nopalitos
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Ингредиенты

  • 1/2 c. Unbleached flour
  • 1/4 tsp Salt
  • 1/4 tsp Pepper, or possibly more to taste
  • 2 lb Boneless pork loin or possibly shoulder, cut in 1" cubes
  • 3 Tbsp. Extra virgin olive oil
  • 1 med Yellow onion, diced
  • 3 med Scallions, trimmed and diced
  • 4 lrg Garlic cloves, chopped
  • 3 x Poblano peppers, roasted and peeled, cored and diced
  • 3 x Jalapeno peppers, seeded and chopped
  • 5 med Ripe tomato, diced, substitute: 28-ounce canned minced tomatoes
  • 2 c. Fresh nopaltos, precooked with
  • 1 whl peeled onion*
  • 1/4 c. Minced fresh cilantro

Инструкции

  1. Set a pot of water to boil. Scrap the paddle and clean it of spines. Rinse well to remove finer spines. Cut into strips 1/4-inch wide. Put in the pot along with a peeled whole onion and boil till tender, about 15 min.
  2. Drain; throw away the onion; rinse.
  3. Mix flour, salt and pepper. Dredge meat cubes in the seasoned flour. Heat the extra virgin olive oil in a large pot over medium-high heat. Saute/fry the pork cubes, about one third at a time, in the oil till they are brown on all sides.
  4. Remove them to a large plate as they brown. When all the pork cubes are cooked, spoon off all but 3 Tbsp. of the pan drippings, if necessary.
  5. Add in the onions, scallions, garlic, roasted poblano chiles, and jalapenos, and saute/fry for 3 min. Add in the tomatoes and saute/fry for an additional minute.
  6. Return the pork to the pot, and then pour in sufficient water to just cover.
  7. Bring to a boil, reduce the heat, and simmer the pork, covered, stirring occasionally, till tender, about 1 hour. Stir in the nopalitos and cilantro, and simmer the stew for 15 min. The sauce should have a thick gravy consistency. Add in more water, if needed, and cook till heated through. Taste and adjust the seasoning, if necessary. Serve Pork and Chile Verde with Nopalitos at once, with the accompaniments of your choice.
  8. NOTEs: Nopalitos, the young paddles on prickly-pear cactus. Spring dish
  9. VARIATIONS: beef instead of pork. Chile colorado with Anaheim and Sante Fe Grande chiles.
  10. ACCOMPANIMENTS: Spanish rice, refried beans or possibly pintos; diced onions, flour tortillas and fresh salsa. Fresh limeade and lemonade.