This is one of my favourite meals.
It can be served in a bowl like regular chili with a side of flour tortillas. But, I prefer it served over cheese filled homemade flour tortillas.
One morning last week, before leaving for work, I put both the pork and a pot of black beans on to simmer. I set my timer to remind Moe to check on both and to remove them from the heat when both were tender.
The beans took longer to cook than the pork.
Since most of dinner was already prepared, all I had to do when I got home from work was make the flour tortillas, a salsa and the guacamole.
Leftovers became Moe's Breakfast.
Black Beans, Chili Verde topped with scrambled eggs, cheese and salsa.
And I had enough dough left to make a few more flour tortillas.
Pork Chile Verde
1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.
Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..
Flour Tortillas2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)
Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.
Divide dough into 10 or 12 pieces and shape into balls. Keep covered.
Roll each ball out into a 7 to 9 inch circle. Dough should be thin.
Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
teatowel to keep warm as you cook the other tortillas.
(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)