[CH] Recipe For Chile Verde Burritos
John & Jeannie Nelson (mykidsmum@earthlink.net)
Tue, 16 Jun 1998 10:53:24 -0700
Long time reader first time poster.
Here is my rendition of Chile Verde burritos. I made them this weekend
and tried to write things down as I went. I make these often and
usually just throw it together unmeasured. If the recipe is missing
something vital let me know.
Jeannie Nelson
Tacoma, WA
USA
* Exported from MasterCook *
Chile Verde Burritos
Recipe By : Jeannie Nelson mykidsmum@earthlink.net
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork shoulder roast -- 1 inch cubed
2 pounds Anaheim chili peppers -- see directions
1 pound Poblano chile peppers -- see directions
12 medium Serrano chile peppers -- or to taste
1 head Garlic -- minced
1 large Sweet onion -- diced
1/3 cup Fresh cilantro leaves -- chopped
Salt -- to taste
1 medium Lime -- juice only
2 tablespoons Wondra flour -- if needed
2 tablespoons Butter or olive oil
OPTIONAL SALAD
1 medium Sweet onion -- diced
6 Roma tomatoes
1/4 cup Cilantro
1 medium Lime -- juice only
1 can Refried beans
Flour tortillas
Shredded cheeses -- your choice
Sour cream
Roast chiles either on a grill, or broil in oven just until they soften
and skins start
to peel away from flesh. Put roasted chiles directly from heat into a
bowl.
Cover with a damp cloth, and plastic wrap. After they cool, peel,
devein and seed
the anaheims and poblano. I peel the serannos, but leave most of the
seeds in for heat.
Dice chiles, saving the liquid. Mince garlic and dice onion. I find
it easier to cube
the pork roast if it is partially frozen. Trimming the fat is easier
this way too.
In a large pot over medium high heat sauté onions, garlic and salt in
butter or olive oil
until they start to sweat. Add pork and continue to cook until pork
starts to exude juices.
Add lime juice, diced chiles and reserved pepper juices. Cover and
reduce heat to low.
There should be enough moisture from the chiles and the pork not to have
to add additional
liquid. If you find this not to be the case, you may add chicken stock.
Simmer for 1 hour then add cilantro and Wondra flour to thicken if
necessary.
For the salad:
Dice the onion. Peel, seed and chop the tomatoes.
Chop cilantro leaves. Mix all together with lime juice and a little
salt.
Refrigerate for several hours if possible.
This is a simple cooling accompaniment for the spicy verde sauce.
The longer it has to chill and macerate, the better it tastes.
Once the chile verde has cooked. Heat tortillas on a griddle, or in the
oven,
and load them with chile verde, heated refried beans and cheese.
Top with more chile verde, cheese, sour cream and salad on the side.
Enjoy!
.
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