Chile Verde ala Peggy
|2 tablespoonsVegetable oil|
|2 poundsPork (lean); - diced|
|1 largeOnion; - chopped|
|6 clovesGarlic; - crushed|
|28 ouncesTomatoes; 1 large can, whole-peeled|
|11 ouncesTomatillos; (Green Tomatos)|
|3/4 cupFresh green chiles; - Hatches - chopped (to taste)|
|30 ouncesPinto beans, canned; - 2 med cans|
|1 teaspoonSalt; (to taste)|
|2 teaspoonCumin seeds; toasted then ground|
|3 tablespoonsMexican oregano; crushed|
|1/2 teaspoonChile piquin; crushed|
|1/2 cupSalsa; med or hot (to taste)|
Chile Verde ala Peggy Preparation
Heat the oil in a large, heavy pot or dutch oven. Add the pork in batches until it is all lightly browned. Add the onion and brown it lightly, followed by the garlic.
Crush the tomatos and add them (with the juice). Similarly add the tomatillos and chopped green chiles.
Rinse the pinto beans to remove the packing juice then add them into the pot.
Season with salt, oregano, and cumin. You can tweak up the heat a bit with some red pepper or an additional jalapeno pepper it you wish.
The trick with serving chile is to make it flavorful but not blazing hot. Then put some serious "heat" in a small bowl for those who desire it. That way everyone is happy.
As with many slow cooked dishes, this is often better the next day.
Makes 16 (1 cup) servings.
Beans aren't traditional in Chile Verde but they let us cut the meat back and still have a high protein level.
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