Side Pannel
Pork and Chile Verde with Nopalitos
Pork and Chile Verde with Nopalitos
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork
Ingredients List
- 1/2 c Unbleached flour
- 1/4 ts Salt
- 1/4 ts Pepper; or more to taste
- 2 lb Boneless pork loin or
- -shoulder; cut in 1" cubes
- 3 tb Olive oil
- 1 md Yellow onion; diced
- 3 md Scallions; trimmed and diced
- 4 lg Garlic cloves; minced
- 3 Poblano peppers; roasted and
- -peeled, cored and diced
- 3 Jalapeno peppers; seeded and
- -minced
- 5 md Ripe tomato; diced,
- -substitute: 28-oz canned
- -chopped tomatoes
- 2 c Fresh nopaltos; precooked
- -with
- 1 Whole peeled onion*
- 1/4 c Chopped fresh cilantro
Directions
*Set a pot of water to boil. Scrap the paddle and clean it of spines. Rinse
well to remove finer spines. Cut into strips 1/4-inch wide. Put in the pot
along with a peeled whole onion and boil until tender, about 15 minutes.
Drain; discard the onion; rinse.
Mix flour, salt and pepper. Dredge meat cubes in the seasoned flour. Heat
the olive oil in a large pot over medium-high heat. Saute the pork cubes,
about one third at a time, in the oil until they are brown on all sides.
Remove them to a large plate as they brown. When all the pork cubes are
cooked, spoon off all but 3 tablespoons of the pan drippings, if necessary.
Add the onions, scallions, garlic, roasted poblano chiles, and jalapenos,
and saute for 3 minutes. Add the tomatoes and saute for an additional
minute.
Return the pork to the pot, and then pour in enough water to just cover.
Bring to a boil, reduce the heat, and simmer the pork, covered, stirring
occasionally, until tender, about 1 hour. Stir in the nopalitos and
cilantro, and simmer the stew for 15 minutes. The sauce should have a thick
gravy consistency. Add more water, if needed, and cook until heated
through. Taste and adjust the seasoning, if necessary. Serve Pork and Chile
Verde with Nopalitos at once, with the accompaniments of your choice.
well to remove finer spines. Cut into strips 1/4-inch wide. Put in the pot
along with a peeled whole onion and boil until tender, about 15 minutes.
Drain; discard the onion; rinse.
Mix flour, salt and pepper. Dredge meat cubes in the seasoned flour. Heat
the olive oil in a large pot over medium-high heat. Saute the pork cubes,
about one third at a time, in the oil until they are brown on all sides.
Remove them to a large plate as they brown. When all the pork cubes are
cooked, spoon off all but 3 tablespoons of the pan drippings, if necessary.
Add the onions, scallions, garlic, roasted poblano chiles, and jalapenos,
and saute for 3 minutes. Add the tomatoes and saute for an additional
minute.
Return the pork to the pot, and then pour in enough water to just cover.
Bring to a boil, reduce the heat, and simmer the pork, covered, stirring
occasionally, until tender, about 1 hour. Stir in the nopalitos and
cilantro, and simmer the stew for 15 minutes. The sauce should have a thick
gravy consistency. Add more water, if needed, and cook until heated
through. Taste and adjust the seasoning, if necessary. Serve Pork and Chile
Verde with Nopalitos at once, with the accompaniments of your choice.
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