• St. Bertha 04

    From Dave Drum@1:18/200 to All on Sat Jul 3 12:55:26 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bertha's Chile Verde
    Categories: Five, Pork, Vegetables, Chilies
    Yield: 4 Servings

    5 Country style pork ribs
    5 md Yellow chilies
    5 lg Tomatoes; cored
    1 ts Minced garlic; or more
    3 lg Green chilies; sliced in
    - long strips (canned OK)
    Salt

    Cut the pork into 1/2" cubes. If you're using bone-in
    ribs you can keep one or two of the bones and put into
    the skillet while browning the pork for a little added
    flavor. You can remove some of the fat while cutting up
    the pork but be careful not to lean it out too much or
    you'll lose flavor and end up with dry pork

    Brown the pork in a large skillet with 1 level tbs of
    salt. Cook over medium heat for about 20 minutes,
    stirring frequently. If there is any fat to drain
    when done, do so. Leave the pork in the skillet
    and put aside.

    Meanwhile, place the tomatoes and chiles in a pot for
    boiling. Cover them with water and boil for 20 minutes
    until the chiles are soft.

    Remove the tomatoes with a slotted spoon and place into
    a holding bowl to cool.

    Remove the chilies from the pot, remove and discard the
    stems. Place the chilies into the same bowl as the
    tomatoes to cool. Be sure you let the tomatoes and
    chilies cool because if you puree them while hot
    pressure in the blender builds quickly and explosions
    have been known to occur.

    Reserve the water.

    After cooling, place the tomatoes and chilies into a
    blender along with 1 tablespoon of minced garlic and
    two teaspoons of salt.

    Blend until the mixture is pureed with no chunks
    remaining.

    Taste the salsa, if it is spicier than desired use some
    of the reserved cooking water bring to a more desired
    level.

    Pour the salsa over the browned pork in the skillet, add
    the sliced green chiles, heat for serving. Salt to
    taste.

    RECIPE FROM: http://cocinacaldo.blogspot.com

    Uncle Dirty Dave's Archives

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