A mother-daughter conversation on food and cooking (mostly)

Saturday, April 12, 2008

Green Chile with Pork

I'd never made green chile in the crockpot before, but it worked really well. I bought assorted pork cuts: some lean boneless loin, which I cut into cubes, and the leanest, meatiest country ribs I could find. Piggly Wiggly always has different cuts of pork on sale, so I might buy something different on another day -- I just made sure I got some bones and some lean stew meat, about three pounds in all.

I browned the meat in olive oil, then removed it to the crockpot, then sauteed two onions in the same fat and spread those on top of the pork. I added:

- one bag roasted green chiles from Food City in Tucson, Arizona, peels and seeds removed. (Mom, how big are those bags? Two pounds?)
- two diced carrots
- two cloves garlic
- two bay leaves
- fresh oregano
- salt
- water not quite to cover

I cooked it in the crockpot for about 15 hours, but less would have been fine -- just long enough so the pork fat renders out and the broth gets good and brown. I removed the rib bones and served it with homemade tortillas.

1 comment:

Kris said...

Mmm. Better than poetry, reading about green chile!