Monday, August 23, 2010

Green Pork Chili with Cilantro Lime Rice

As most of you know, Adam is an excellent cook. I am very lucky to be able to eat such flavorful food on a regular basis. I suppose part of the reason I became a runner is to burn off the calories of deliciousness that come out of our kitchen on a weekly basis. The picture above does not do justice to this yummy meal- I guess you'll have to take my word for it! Here's what we had last week:

Green Pork Chili (recipe courtesy of Bobby Flay)

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded, and halved
2 garlic gloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1 inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves

Preheat the oven to 400 degrees F

In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread in a 9x12 cake pan. Roast until soft and starting to brown, about 20-30 minutes, stirring twice during roasting.

Meanwhile, in a large stock pot over medium-heat, add the oil. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and simmer of low heat. Cook until the pork is very tender, about 1.5 hours (oven dependent).

When the pork is done cooking, use a slotted spoon to remove it from the rest of the chili. Place the cilantro in a food processor. Add 2 tablespoons of water and puree. Add the chili vegetables and liquid to the mix and puree as well. Add the pork back to the cilantro-vegetable puree. Season, to taste, with salt and pepper and squeeze in the juice of 2 limes.

Serve over cilantro lime rice.

Cilantro lime rice:

2 cups long grain white rice (Adam emphasizes: NOT minute rice). In a medium stock pan add 3 cups water or broth, add 2 tablespoons butter or margarine. Bring to a boil. Stir it once, cover with lid. Reduce heat to low. Cook for 20 minutes.

Remove from heat. Let sit for 10 minutes. Then, in large bowl, take 1/2 cup of freshly cut cilantro, the juice of 3 limes, and 2 tablespoons of salt and mix rice with them all. Put in bowl. Serve chili over rice.

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