NOMquest. Green Chili edition.
Being in Japan, ugh. I don't have access to Mexican stuff. I can get good tomatoes.
So here's what I have found so far...
2 T vegetable or corn oil
1 lb. cubed pork, like boneless country style ribs
2 T flour
2 c chicken broth
1 garlic clove, crushed
1 small onion, chopped
8-10 roasted green chiles, Anaheim or big jim, chopped
1 jalapeno chile, roasted, peeled, chopped-more if you like it hotter
1 large tomato, seeded, peeled, chopped or a small can of chopped tomatoes
pinch of ground cumin (toasted in a hot pan)
pinch of Mexican oregano
salt and pepper
In a heavy pot, heat 1 T oil. Brown pork on all sides, remove from pot and set aside. Add 1 T of oil to pot and heat. Whisk in flour and brown it a little until you've got a light coloured roux-add more oil if necessarily. Slowly whisk in chicken broth until thoroughly mixed. Add onion, garlic, chiles, tomato, cumin, oregano, s&p, and reserved pork. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness-adding water or broth or reducing to correct. Taste for salt and pepper.
I think I can make this...Though sheesh I won't have access to the fresh stuff. Well, fresh MEXICAN stuff. Japan has some local chilis that I might try to use...We shall see.
So here's what I have found so far...
2 T vegetable or corn oil
1 lb. cubed pork, like boneless country style ribs
2 T flour
2 c chicken broth
1 garlic clove, crushed
1 small onion, chopped
8-10 roasted green chiles, Anaheim or big jim, chopped
1 jalapeno chile, roasted, peeled, chopped-more if you like it hotter
1 large tomato, seeded, peeled, chopped or a small can of chopped tomatoes
pinch of ground cumin (toasted in a hot pan)
pinch of Mexican oregano
salt and pepper
In a heavy pot, heat 1 T oil. Brown pork on all sides, remove from pot and set aside. Add 1 T of oil to pot and heat. Whisk in flour and brown it a little until you've got a light coloured roux-add more oil if necessarily. Slowly whisk in chicken broth until thoroughly mixed. Add onion, garlic, chiles, tomato, cumin, oregano, s&p, and reserved pork. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness-adding water or broth or reducing to correct. Taste for salt and pepper.
I think I can make this...Though sheesh I won't have access to the fresh stuff. Well, fresh MEXICAN stuff. Japan has some local chilis that I might try to use...We shall see.