*  Exported from  MasterCook  *
 
                            CROCKPOT CHILI VERDE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pork                             Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion -- coarsely chopped
    1                    Bell pepper, green -- coarsely
                         -chopped
    4                    Garlic clove -- minced
    1       tb           Olive oil
    4       oz           Green chile, canned diced
    1                    Jalape#o -- diced (opt)
    7                    Tomatillo
    2       lb           Pork, lean -- trimmed & cubed
    2       ts           Oregano
    2       ts           Sage
    1       t            Cumin
    1       t            Red pepper flakes
      1/2   c            Beer
 
   First, saute one onion and one green pepper, coarsely
   chopped, with three or four cloves of garlic, minced,
   in olive oil.  Throw into the crockpot. Also throw in
   a small can of diced green chiles.  Depending on your
   propensity for spicy food, you may add from one to
   three jalapenos, sliced. Then, throw some tomatillos
   in the pot.  How many? Well, when I got fresh ones in
   San Diego, I'd get seven or eight. Peel off the husk
   and coarsely chop.  Now that I've moved to Pittsburgh
   (don't ask me why), I've had to use canned ones on
   occasion.  How many? Well, I don't really remember, it
   was one medium sized can, I think. Pay attention: I
   mean tomatillos, not green tomatoes.  The Frugal
   Gourmet substituted celery and tomatoes. I haven't
   forgiven him yet.
   
   Take about 2 pounds of lean pork (I trim off all the
   excess fat I can), cubed, and brown in the pan that
   you sauteed the onion, etc. in.  Into the pot.  Now,
   the seasoning mixture.  I prefer to grind up in my
   mortar oregano, some dried red chile peppers, sage,
   and cumin seed. Perhaps also some black pepper.  I
   almost never put salt in anything, so I probably
   wouldn't here either, but you may want to. How much?
   Well, about 2 tsp each of the oregano and the sage.  1
   tsp each of the cumin seed and dried red peppers.
   Salt and pepper to taste.  I probably will add a dash
   of beer (about 1/2 cup) for obscure reasons.
   
   This crockpots all day, or could be simmered for
   probably about 2 hours.
   
   Traditionally, this is served in bowls, with hot flour
   tortillas, salsa, and cilantro.  You can also have
   sour cream, grated cheese, olives, and pickled carrots
   and jalapenos around.  Of course, you wrap all this up
   in the tortillas, making killer burritos.
   
   I throw one twist into this, a technique that comes
   from carnitas. After cooking, I separate the meat from
   the broth, crisp the meat under the broiler, and
   reduce the sauce in the pan.  This adds a great
   texture to the meat, and keeps the burritos from being
   too soggy.  This is not what the original requester
   would want to do.
  
 
 
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