OK. Time to get this thread re-energized since I noticed it seems to have languished a bit since our dearly departed Veer G went to whatever the Sikh version of Valhalla is. (Oh shit, did I just leave a dangling participle? He would point that out.)
At any rate, I may have posted this before but here's my green chile recipe for what I dubbed "Black eyed pig".
Ingredients:
2-3 lbs lean pork loin (smoked for an hour or so but not necessary)
16 bag black eyed peas
2 good sized poblano peppers, diced
one jar of green chile sauce ( I prefer the chile verde stuff from Trader Joe's)
One good sized onion, diced
4-5 tomatillos, blended
one bottle of dark beer like, Negra Modelo
Corn meal
Oil, I use olive
1 or two cans chicken broth
2 dried chipotle peppers made into a tea of about 2 cups water
Molasses (will explain later)
Kitchen Bouquet browning sauce
Water as needed
Spices to taste:
Cumin
Chile powder
Cracked black pepper
Red pepper flakes
Prep and cook:
Rinse the black eyed peas and put in a big pot with enough water to cover an inch or so and bring to boil for a minute or so, remove from heat, cover and let stand one hour. Set aside.
Microwave the dried chipotles and let sit until a tea brews.
Cut up the pork into small cubes about the size of the tip of your thumb (if you need a template for this, just cut of the tip of your thumb, save it and when you get back from the ER you will have your reference point)
Dredge the cut up pork in a mixture of corn meal and black pepper until liberally coated.
Heat oil over and kitchen bouquet on med/high heat in a large cast iron dutch oven and Add the pork and stir until brown for a few minutes, then add the onion and poblano and stir until they are slightly cooked.
Deglaze the pot with about a cup of chicken broth, scraping up all the good stuff.
Add the rest of the chicken broth.
Blend the tomatillos and the chipotle tea in a blender and add them to the pot along with the jar of green sauce.
Drain the peas and add them.
Add spices to your liking.
Add the beer and maybe some water. Cover and simmer for at least two hours stirring and tasting occasionally. You may have to add a bit of water or more beer, depending on how thick you like it. Also, this where the molasses comes in, Green sauce and tomatillos tend to be a little bitter for my taste so I'll usually add a couple TBs. of molasses. Go easy cause you don't want to take too much edge of the spiciness.
