| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Meat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
|
-(up to) |
| 2 |
lb |
Chicken or pork |
| 1 |
|
Onion; chopped |
| 1 |
cn |
(17-oz) tomatillos |
| 1 |
cn |
(7-oz) diced Ortega chiles |
| 3 |
|
Cloves garlic; chopped |
| 1/2 |
ts |
Cumin seed |
| 1/2 |
ts |
Mustard seed |
| 1 |
ts |
Dried cilantro |
| 1 |
ts |
Dried marjoram |
| 1/2 |
ts |
Ground black pepper (up to) |
| 2 |
|
Jalapeno peppers; chopped |
| 3 |
tb |
Flour |
| 1 |
ts |
Sage |
| 2 |
tb |
Cooking oil (up to) |
| 3 |
c |
Rice |
|
|
Salt to taste |
| 1 |
cn |
(17-oz) hominy (optional) |
| 1 |
cn |
(17-oz) chicken broth (optional) |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 07:34:27 -0800
From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com>
This recipe was adapted from the Pork with Tomatillo stew from the Sunset
Magazine Mexican Cookbook. All measurements are approximate You can
substitute chicken for the pork. I usually serve this with refried beans
topped with melred jack cheese and salsa on the side
Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a
deep skillet at medium heat and cook covered untilonion is soft. Stir
occasionally to cook evenly. Cut meat into bite size chunks. Put flour and
sage into the bag and shake the meat until dusted. Add the meat to the
skillet and stir occasionally until the meat is brown(or white for
chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno
peppers, cilantro and marjoram to pan. Simmer covered under low heat for
about an hour or until meat is tender. Turn off heat and let sit covered
until ready to eat or cool enough to put in the refrigerator. If you
prepare this the day before you use it, it will taste better the next day.
Serve with cooked rice.
CHILE-HEADS DIGEST V2 #269
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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