Chili Verde recipe.
- Cube, season & brown 2-1/4 lb pierna de puerco.
- Broil-sear & skin 5 whole poblano chilies, 3 jalapenos, 2 heads garlic.
- Simultaneously roast 6 large tomatillos husked & halved, cut side down.
- Blender veg, combine w meat in lg kettle with a bit of chikn stock.
- Zest a lime, squeeze in its juice.
Stew all day long.
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