pork chile verde

prep time:  30 minutes
cook time:  3 hours
servings:  6 - 8

ingredients:
4 pounds pork butt or shoulder - trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
flour
1/4 cup vegetable oil
3 yellow onions
2 bell peppers - cut into 1-inch cubes
2 anaheim or poblano chiles - cut into 1-inch cubes
2 - 3 jalapenos - seeded and finely chopped
3 garlic cloves - peeled and finely chopped
1 1/2 pounds tomatillos - roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoon ground cumin
2 tablespoons coriander seeds - crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves - chopped
4 cups chicken stock

steps:
1.  season the pork meat generously with salt and pepper, lightly flour.  heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunk well in small batches, on all sides.  life pork out of the pan and place in a wide soup pot.

2.  discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.  add the chiles and jalapenos and cook an additional 3 - 4 minutes, then add the garlic and cook 1 - 2 minutes more.

3.  add the vegetable mixture, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a simmer.  cook for 2 - 3 hours uncovered or until the pork is for tender.

4.  adjust the seasoning to taste with salt and pepper. 

- food network

green chile sliders with tangy tomatillo-lime sauce

prep time:  45 minutes
cook time:  10 minutes
servings:  4

ingredients:
2 large poblano chiles
4 tomatillos - husks removed and coarsely chopped
1 jalapeno or serrano chile - chopped
1/2 white onion - coarsely chopped
1/3 cup cilantro or flat leaf parsley
grated peel plus juice of 1 lime
2 tablespoons honey
salt
1 1/2 pounds ground beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls - split

steps:
1.  pre-heat the broiler.  place the poblanos on a baking sheet and broil, turning, until blackened.  transfer to a bowl; cover.  let stand until cool enough to handle.  peel off the skins and remove the seeds; discard.  chop into 1/2 inch pieces.

2.  using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.

3.  in a large bowl, season the beef with the cumin, salt and pepper; combine.  mix in the poblanos.  halve the meat mixture and form each into four 3-inch patties.

4.  in a cast-iron skillet, heat the oil over high heat.  cook the patties, turning once, about 5 minutes fore medium-rare.  during the last minute of cooking, top with the cheese and tent with foil.  dot the roll tops with the tomatillo sauce and assemble the sliders.  serve with the extra sauce.

- rachael ray, november 2008