I dug into my old files again this week to find something I could share with you without actually cooking it. At the risk of bemoaning my kitchenlessness endlessly, let me just say that this last week involved such indignities as wandering up and down the street at lunchtime looking for someone who could open a can for me (Thanks Barbara, I still haven't located my can opener) and dragging a Papa Murphy's pizza across the street to my friend Denise's house to cook it for dinner in her oven. We ate half, then warmed up the other half the next night in an electric skillet on the bathroom counter. I know, too much information. Just be glad no photo of that event is forthcoming, because I actually did text a picture to various family members for a good laugh.
This lovely pot of
Pork Chile Verde, however, was not cooked in the bathroom, but on a still-intact kitchen counter this past December for my Book Club ladies, who are also lovely. This is a delicious and easy version of the classic dish, and can be eaten as is on tortillas or topped with my
Cilantro Lime Rice and
Southwestern Beans if you want to go all out for a special meal. See all three recipes below. I'm making myself hungry just thinking about this, so I think I'll go find something to eat. Unlike the pioneers, who were the real heroes of cooking without kitchens, I do have a microwave!
NOTE: This is an update on the Five-Minute Enchilada recipe from a couple of weeks ago. It has come to my attention that people had difficulty finding Stagg canned chili in the no-bean variety at our local stores. I didn't realize they may have discontinued this product, because I bought mine about a year ago and still have several cans in my storage. Thanks to one family in our ward who tried the recipe using Hormel no-bean chili, I can report that it tasted just as good using the Hormel. Therefore, if you want to try this and can't find the Stagg, it's safe to say you will enjoy Hormel equally well.
Pork Chile Verde
5 lbs boneless Pork loin chops or roast cut into cubes
1 large jar La Victoria Medium Salsa Verde (Green Salsa)
1 can or 1 home bottled jar of tomatoes, drained
1 small or 1/2 large jar mild Red Salsa (any brand)
5 large cloves garlic, chopped
1 teaspoon cumin
1/3 teaspoon oregano leaves
1/2 teaspoon salt (add more later if needed)
1 large onion, chopped
1 bunch cilantro leaves, chopped
-Cut meat into cubes.
-Sear in a couple of Tablespoons of cooking oil over high heat in a fry pan. (You want to brown it, not cook all the way through). Sprinkle with salt and pepper.
(This is only part-way browned. Needs to be more crispy).
-Put the meat and other ingredients into the slow cooker (except save half the cilantro for later). Add a small amount of water to the bottom of your skillet and scrape off the browned bits while simmering over high heat, then add that to the pot as well to get all the flavor from the meat.
-Cook on high for a couple of hours, then on low the rest of the day for a total of about 8 hours or so. Stir occasionally and taste to adjust seasonings when almost done (it may need more salt at the end).
-Serve as is on warmed tortillas with more chopped cilantro, or if desired you can add things like cheese, sour cream, guacamole, and the Rice and Beans from the recipes below. Serves 10-12.
NOTE: If you decide to make all three recipes, be aware you are going to need 2 or 3 bunches at least of this:
Cilantro Lime Rice
4 cups rice (I prefer using Jasmine, but regular long-grain rice will do)
7 1/2 cups water
7 chicken bouillon cubes dissolved in 1/3 cup hot water (do this in microwave)
6 minced garlic cloves
2 small cans whole green chilies, drained and diced
1 1/2 teaspoons salt
1 1/2 teaspoons cumin
3 Tablespoons butter
1/2 to 1 cup cilantro leaves, chopped and divided
2 cups finely chopped onion
3 Tablespoons fresh lime juice
1 1/2 Tablespoons sugar
Rinse rice in cold water to remove some of the starch (if you are using Jasmine). Drain well then brown rice lightly in butter in a heavy bottomed skillet. When rice is slightly browned, add onion and garlic and cook 2 or 3 minutes more. Put this in a large rice cooker. Add water, bouillon, chilies, salt, cumin, HALF the lime juice and HALF the cilantro. Cook until rice cooker turns off.
(OR if you don't have a rice cooker, bring to a boil in a large pot, turn heat to low, and simmer covered 25 minutes without opening. Let stand 10 minutes, then fluff with a fork).
When rice is done, dissolve the sugar in the rest of the lime juice in a small cup (you can increase the lime juice if desired). Toss into the rice with the remaining cilantro.
Note: You can make this a day ahead and reheat in microwave when ready to use, but be sure to cool it at room temperature, stirring occasionally for about a half hour, then refrigerate, stirring a couple of times to be sure it cools down quickly. It's a big amount of rice, and you want the center to cool quickly for food safety.
Southwestern Beans
(This recipe can be prepared using either black or pinto beans).
3 cans black or pinto beans, rinsed WELL and drained well in colander
2 cups V-8 Juice
4 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon salt
2 Tablespoons oil
1/4 cup minced cilantro leaves
Saute the garlic in oil in a small saucepan very briefly (do not burn the garlic). Add the other ingredients (except cilantro), bring to a boil, then simmer on low heat about 15 minutes. When it's done, add the minced cilantro. Refrigerate until ready to use, then heat up in microwave.
