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| Pork Chili Verde, Black Beans, Cilantro Rice |
Pork Chili Verde
- 2+ lb pork roast (buy a little more than 2 lb; trim all the fat; cut into bite size pieces
- olive oil - in a heavy bottom pot brown pork in batches; sprinkle with a little salt and pepper; set aside; pour off excess fat; reuse pot
- kosher salt
- pepper
- 1 medium onion - small dice; sweat onion with a little more olive oil and salt
- kosher salt
- ~ 1/2 tbs cracked cumin - add to onions; depending on your taste use a little more or less
- return pork to pot; turn up heat
- ~ 3+ cups chicken stock - add to pot; and a little more if needed
- 3 4oz cans whole green chili (Ortega) - chop; add to pot (buy whole NOT chopped! chopped usually have all kinds of seeds and stems in them)
- chopped cilantro - add
- chopped jalapeños - if you like it hot
- gently simmer for about 90 mins until pork it tender; add more stock if needed
- kosher salt - adjust seasoning
Black Beans
- 1/2 onion - small dice; in a heavy bottom sauce pan sweat with a little kosher salt
- olive oil
- kosher salt
- 2 16oz cans black beans - rinse beans; add to onions
- 1 medium tomato - diced; add to beans
- water - add enough to barely cover beans
- cilantro - chop; add to beans
- kosher salt
- gently simmer until tender
Cilantro Rice
- add chopped cilantro to rice and cook (water, kosher salt) as per package instructions
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