Chile Verde (Green Chili with Pork)

I do not claim to be an expert on authentic Mexican cuisine.  We first had this Green Chili in a restaurant in New Mexico many years ago.  They served it like a soup/stew with a tortilla on the side to sop up the soupy goodness of the dish.  So this is how I have been making it for years.

We are avid "chili growers" in our small garden--the main purpose being to have chiles to make salsa and chili verde. The classic version features big chunks of pork shoulder, but today I had left over shredded pork shoulder, so that is what I used.

Basic ingredients:  Pork shoulder cooked and cubed or shredded, roasted  anaheim chile peppers, green taco sauce (which includes tomatillos), onion, garlic, and chicken stock/broth.

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The close up of the anaheim chiles, from last summer's garden, which were roasted over hot coals, placed in freezer bags and frozen until time to use them.  This method is really slick because the tough skins of the peppers slide right off after they defrost.

After the peppers are peeled and seeded, chop them up -- or you can use canned green chiles.

Warm some mild olive oil in a dutch oven pan.  Add chopped onion, diced garlic, and the chiles.  Saute until the vegetables are tender.

Sprinkle in about 2 tablespoons of flour and stir to combine--this will be the thickener.

Next pour in chicken stock and stir and cook until it is thickened to your liking.

The cooked, shredded pork is added. 

Mix it all up and season with salt, pepper, cumin, cilantro, and a dash of ground cloves. 

(I repeat, a DASH of ground cloves).

Let the chili verde simmer slowly for up to an hour.  Adjust seasonings and add more chicken stock.

Serve with warm flour tortillas and lots of napkins!

Enjoy friends!

Jambalaya

I do not profess to be familiar with Cajun cooking, but this is easy and really good! We like the combination of chicken, smoked sausage, and shrimp.  Other variations add smoked ham in place of the shrimp.  Use the ones you like or have on hand.  Brown rice is not typical for Jambalaya, but it does work.  This recipe is for two hungry people.

Gather up the ingredients and let's get cooking!

1 smoked chicken sausage 1/4" slices

1 skinless boneless chicken breast cubed

4 large shrimp ("shrimps" if you are cajun :)

2 tsp. creole seasoning

1 C chopped onion

1 C chopped green pepper

1 C sliced celery

1 8oz can tomatoes

1/2 C chicken broth

1 C pre-cooked brown rice

Heat a little olive oil in a skillet.  

Add the cubed chicken and cook until the pink disappears.

Add the smoked chicken sausage, stir and cook until the sausage is browned.

Note:  don't add the shrimp until later in the recipe,

otherwise it overcooks--not good.

Now add the onion, green pepper, celery, and creole seasoning.

Stir this up and cook until the veg are almost tender.

Add the chopped tomatoes, mix it all up.

Add the brown rice.

Add the shrimp and 1/2 cup chicken broth, bring to a boil.

Cover, reduce the heat and simmer for 5 minutes.

Time to serve up the Jambalaya!

yum, Yum, and YUM.  

This is a meal on its own, but serve with a slice of crusty baguette if you like.

Enjoy friends!

Orzo with Mushrooms

Orzo is very interesting.  It looks like rice, but it is pasta shaped like rice.  Back in the day when I made Rice A Roni, there was one variety that had orzo in it along with the rice.  I've since discovered how to make orzo as a side dish and not use Rice A Roni.  (No offense Rice A Roni lovers!)

Gather the players:  Orzo, Mushrooms, and Chicken Broth

Put a pat of butter in the saucepan let it melt, then add the mushrooms and saute'. The Brits say a "nub" of butter, but in the US, we say a pat of butter.  Just a bit of trivia!

Add the mushrooms to the saucepan.  I used three button mushrooms for this recipe.

After the mushrooms have cooked a bit and become tender, add in 1/2 cup of orzo.



Get 1 cup of chicken broth or stock ready.

Pour the chicken broth over the orzo and mushrooms in the saucepan.

Simmer uncovered.  Meanwhile slice a few scallions which will be added in. 

Stir occassionally so the orzo won't stick to the bottom of the pan. 

Add in a bit more chicken stock if it looks sticky.

After the orzo simmers for about 9 - 12 minutes, it will be tender.  Taste this along the way so the pasta will be done to your liking -- be careful not to get it overdone or it will be mushy.  Not good for orzo or any pasta!





We had this as a side dish tonight with baked venison and steamed green beans.  What?  Leftovers?  OK, I will have this tomorrow as a snack!