Pork Chile Verde

Pork rules, and since we haven't had any for a whole week, I thought I'd make good use of some country style pork ribs I had hiding in the freezer. Hey, I'm trying to clean the thing out before we leave Dodge for a month. Pork ribs are a great thing to have lurking in the freezer because you can make the most wonderful chile verde out of them. Now, does that look good or what?

 

Chile Verde is a mexican style "stew" made out of green chiles. Now, depending on where your green chiles are from, they may or may not be very hot, as in spicy hot. I've had some that were really mild, like a green pepper but with a different flavor, so don't be afraid to make this if you're a pansy in the spice department. 

I've tried a lot of different recipes and this one has been very well tested. Knowing we're not always going to be living in a city that's in such close proximity to all the great ingredients that are part of the Mexican culture, it's entirely likely that at some point I won't be able to find fresh tomatillos, so here's a recipe for Chile Verde made using prepared Salsa Verde. Download Pork Chile Verde 

Hernandez Brand is the one that's widely available, though I happen to use one made in Mexico called La Sabrozita Home Style Salsa Tomatillo. It comes in a 35 oz. bottle and can be found at Walmart stores. Fire in a bottle it is and wonderful!  You can adjust the heat of your chile verde by increasing or decreasing the amount of Salsa Verde and/or exchanging one of the Anaheim peppers for more green bell pepper. Just try it PLEASE, before you write it off as being too spicy for your palate.

Pork Chile Verde is great party food - it can be made a day or so in advance and rewarmed very easily. The aroma of it cooking makes it darn near impossible to keep any hanging around our house for very long, although it does tend to increase traffic in the kitchen to say nothing of the number of tasting spoons in the dishwasher. If you find it to be too spicy for your tender taste buds, add a little honey to cut the heat. It's also great with sour cream on the side to cool you off. You can even top it with black beans if you want, though having it with beans isn't "authentic". Hey, neither is making it with prepared Salsa Verde, but who cares, right? Just play with this until you adjust the seasoning to suit your tastes. After all that's what cooking's all about.