Saturday, September 6, 2014

Chili Verde

Submitted by CSA member Ralph

Chop finely and put into a pot:
At least one of each kind of green pepper you can find:  bell, Italianelle, Cubanelle, jalapeno, serrano (starting to get hot)  The more kinds, the more complex the flavor.
1 medium onion
1 qt tomatillos, stem and husk removed, rinsed to remove the sticky stuff
2 cloves garlic
a little water to get the cooking going

Cook until everything softens and starts to smooth out.  (If necessary, now is a good time to use that immersion (stick) blender you have in the drawer.)

Season with:
1 tsp cumin powder
+/- 8 sage leaves, fresh or dried
1 Tbsp cider vinegar
+/- 2 tsp salt

½ lb pork, cubed (cheapest cut is fine)
2 cans white beans

and, what the hey, corn is in season so, for grins and giggles, the kernels off 2 ears of sweet corn

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