Recipes

Jet Quaid’s Green Chili and Pork Stew

This recipe was sent to me from Jet Quaid of Louisiana. Serve this delicious stew over white rice or with flour tortillas. This is an ideal time to make this delicious stew. Local tomatillos are available at farmer’s markets.

Serves 4

10 fresh green tomatillos
1 jalapeno pepper, seeded and chopped
2 Anaheim chilies, seeded and chopped           
1 small cooking onion, chopped
1 garlic clove, crushed
6  sprigs coriander, chopped
1 tsp. (5 ml) oregano
½ tsp. (2 ml) cumin
2 tbsp. (25 ml) oil
1 lb. (500 g) lean pork, cut into bite-sized pieces
2  medium tomatoes, seeded and chopped
salt to taste

1. Peel the husks off the tomatillos and wash.  In a saucepan, boil the tomatillos in as little water as possible until tender (about 15 minutes).
2.  In a blender or food processor, place the tomatillos and remaining ingredients, except oil, pork and tomatoes.  Process until smooth.
3. In a Dutch oven, over high heat, quickly brown the pork in oil.  Add blended green sauce and tomatoes.
4. Cook slowly for 90 minutes until pork is tender.  (If using pork tenderloin, cooking time can be reduced to 20 minutes.)  Season with salt to taste.
5. Serve with flour tortillas on the side.  (Freezes well.)

About Tomatillos
Tomatillos are referred to as Mexican green tomatoes, looking like a green tomato with a thin husk. They are most often used when green.  If left to ripen, they turn a yellow colour.
Tomatillos have a very distinctive, fresh flavour.  Some describe it as apple or lemon-lime.
Some grocery store produce sections will sell them or you can get them at Covent Garden Market.  They can be stored in a paper bag for up to three weeks in the refrigerator.  They are also sold canned.

Variations
If Anaheim chilies are not available, you can substitute with Hungarian hot peppers or poblano peppers