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| | Posted on Tuesday, May 06, 2003 - 04:42 pm EST : |   |
This isn't hard to make, but some of the ingredients might require a trip to a Mexican grocery store. This is the recipe I have been using:
- 2 lbs. pork stew meat, cut into 1 1/2" cubes (you can use chicken if you prefer)
- 1 large onion, cut into wedges
- 10 large cloves garlic, peeled and cut in half
- 1 tablespoon each worcestershire, soy, and Maggi sauce
- 1 lb. tomatillos, husked
- 4 whole serrano chiles (more if you like picante) (and I like VERY picante!)
- 2 tablespoons vegetable oil (use Canola..lowest in trans fatty acids)
- 1/2 cup each chopped parsley, cilantro, hierba santa [this is EJ's plant], epazote
- 1 lb. tiny new potatoes, cut in half and cooked until tender
- salt to taste
Preparation:
Put the stew meat into a stockpot with half the onion wedges, 4 of the garlic cloves, the seasoning sauces, and water to cover. Bring it to a boil, then cover and simmer until the meat is just tender (30- 45 minutes.)
Meanwhile, place the tomatillos in a saucepan with the remaining onion wedges, 4 more of the garlic cloves, the chiles, salt to taste and water just to cover.
Bring to a boil and simmer, covered, until the tomatillos are tender.
Cool a bit and transfer to a blender, along with the cooking liquid.
Heat the oil in a saucepan, add the tomatillo mixture, and simmer about 30 minutes. Don't skimp on the simmering.
Add the tomatillo mixture to the pork stew, along with the potatoes. At this point, you may thicken the stew by gradually adding a little flour paste mixed with water.
Grind the chopped herbs, along with the remaining 2 cloves of garlic and salt to taste, to a paste.
Stir this paste into the stew and serve immediately.
Serves 6.
 David, the other CA, USDA z9b, Sunset z17 |
So. Calif Zone 10a