The chile verde recipe I use is a decades old recipe handed down by my friend Angie's family. It is time intensive but worth every ingredient. Get a piece of paper or be sure and print out this page. You won't want to miss it. Basically, it goes like this:
Get a hunk of pork. (I use the pork roast from Costco)
Put it in the crock pot.
Dump in a jar of Trader Joe's Salsa Verde.
Cook on low for 8 hours.
hahahaha!!! I crack myself up. But seriously, it's so good and so easy and pretty much guilt-free.
Now, the green rice is also one I got from Angie. It actually does have a few more steps but it is super good and easy and also guilt-free.
Yield: 4 servings (serving size: 1 cup)
Ingredients
4 cups plus 2 tablespoons water, divided
1 cup basmati rice
1 cup chopped fresh cilantro
2 poblano chiles, seeded and coarsely chopped
1 1/2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 garlic clove, minced
1/2 teaspoon salt
Preparation
Combine 2 cups water and rice; let stand 30 minutes. Drain well.
Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth.
Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
Nutritional Information
Calories:243 (9% from fat)
Fat:2.5g (sat 0.3g,mono 1.3g,poly 0.6g)
Protein:4.5g
Carbohydrate:55.1g
Fiber:4.7g
Cholesterol:0.0mg
Iron:2.8mg
Sodium:311mg
Calcium:28mg
Arundathi Krishna, Cooking Light, OCTOBER 2004
And in case you're wondering what a poblano chile is - here's an image. They're large and not very spicy.
I like to serve the rice and pork with my refrieds and some comal-warmed corn tortillas stored in a tortilla warmer. And, because I have an addiction to them, I also like to serve it with La Morena brand sliced, pickled jalapeños. (The ones I buy have a lady's face on them... in case you're confused) And trust me - they're so awesomely awesome and not extremely spicy. Bite of jalapeño, bite of rice, bite of jalapeño, bite of pork, bite of jalapeño, bite of beans. You get it.
5 comments:
Cutzi, It isn't fair to us folk that live in Mexico to throw out a recipe that is very much Mexican and includes "Trader Joe's Salsa Verde". Now, I would assume that I could make my own version of Salsa Verde that I got from a Rick Bayless cook book.
But, just letting you know...
:)
Oh, and basmati rice? Nope, not here. Just your plain old long and extra long grain rice. Nothing fancy such as basmati.
You folks in the USA are mighty lucky to have such a wide variety of ingredients!
I NEED TO MAKE THIS. The whole thing. Especially the rice.
I'm just sayin'.
Thank you for posting this!!! You're my favorite Mexican in the whole wide world!!! Yummmmmm.....
Sorry Val. :-( But - fyi - I only had long grain white rice last time and it worked fine. And I would totally use the Rick Bayless recipe. I'm sure it would the same and be even more delish!
I can attest to the deliciousness-is this a real word?- of the green rice..mmmmmm!! and the pork...Yeeessss!!!! Cutzi this is one of my fav recipe's from you:-) Thanks for sharing -again- maybe I will make it for Cinco de Mayo ;-)
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