*  Exported from  MasterCook  *

                          CROCKPOT CHILI VERDE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork                             Crockpot

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Onion -- coarsely chopped
  1                    Bell pepper, green -- coarsely
                       -chopped
  4                    Garlic clove -- minced
  1       tb           Olive oil
  4       oz           Green chile, canned diced
  1                    Jalape#o -- diced (opt)
  7                    Tomatillo
  2       lb           Pork, lean -- trimmed & cubed
  2       ts           Oregano
  2       ts           Sage
  1       t            Cumin
  1       t            Red pepper flakes
    1/2   c            Beer

 First, saute one onion and one green pepper, coarsely
 chopped, with three or four cloves of garlic, minced,
 in olive oil.  Throw into the crockpot. Also throw in
 a small can of diced green chiles.  Depending on your
 propensity for spicy food, you may add from one to
 three jalapenos, sliced. Then, throw some tomatillos
 in the pot.  How many? Well, when I got fresh ones in
 San Diego, I'd get seven or eight. Peel off the husk
 and coarsely chop.  Now that I've moved to Pittsburgh
 (don't ask me why), I've had to use canned ones on
 occasion.  How many? Well, I don't really remember, it
 was one medium sized can, I think. Pay attention: I
 mean tomatillos, not green tomatoes.  The Frugal
 Gourmet substituted celery and tomatoes. I haven't
 forgiven him yet.

 Take about 2 pounds of lean pork (I trim off all the
 excess fat I can), cubed, and brown in the pan that
 you sauteed the onion, etc. in.  Into the pot.  Now,
 the seasoning mixture.  I prefer to grind up in my
 mortar oregano, some dried red chile peppers, sage,
 and cumin seed. Perhaps also some black pepper.  I
 almost never put salt in anything, so I probably
 wouldn't here either, but you may want to. How much?
 Well, about 2 tsp each of the oregano and the sage.  1
 tsp each of the cumin seed and dried red peppers.
 Salt and pepper to taste.  I probably will add a dash
 of beer (about 1/2 cup) for obscure reasons.

 This crockpots all day, or could be simmered for
 probably about 2 hours.

 Traditionally, this is served in bowls, with hot flour
 tortillas, salsa, and cilantro.  You can also have
 sour cream, grated cheese, olives, and pickled carrots
 and jalapenos around.  Of course, you wrap all this up
 in the tortillas, making killer burritos.

 I throw one twist into this, a technique that comes
 from carnitas. After cooking, I separate the meat from
 the broth, crisp the meat under the broiler, and
 reduce the sauce in the pan.  This adds a great
 texture to the meat, and keeps the burritos from being
 too soggy.  This is not what the original requester
 would want to do.



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