Since I had several pounds of shredded pork, I decided to make a stew out of the leftovers. This stew is an interpretation of a chile verde pork stew but with an addition of red chili flavors. Chile verde with pork is usually green and looks a lot like salsa verde. This stew has the flavors of a green chili with the addition of red chili flavors like paprika, chili powder, and ancho chilis. It turned out really well and I enjoyed all the layers of flavor this stew had. The recipe isn’t too difficult to throw together and it is a great way to use leftover pork roast. I recommend saving the bone from the pork shoulder and throwing it in this stew for added flavor.
I am lucky to live in an area with such a wide availability of ingredients used in tex-mex recipes. My local grocery store, for example, has a 4 ft deep box full of tomatillos, tomatoes, and every pepper both fresh and dried on display. Ever since I tried salsa verde I have been a huge fan of its sweet and sour flavor and how good it tastes on pork, chicken, fish, etc. Because of its versatility I can enjoy it on a lot of different Mexican dishes. My favorite cut of meat lately has been pork shoulder, which cooks so nicely on low heat over a few hours. I buy a larger weight and double my salsa verde recipe so I can have lots of leftovers too! The quesadillas were super tasty and not too difficult to throw together.
Tamales are a Mexican food made of masa (corn flour) and stuffed with any number of fillings. Tamales are an old food, meaning that it was probably eaten by Aztecs and Mayans as early as 8000 BC. Making them is a pretty involved process and it requires some time to get everything prepared and cooked–about 3-4 hours. I had a lot of fun making these, and when I was forming the dough into the corn husk I could picture someone from a different time and background doing this very same activity (which was pretty cool). The tamales turned out really well. The dough had a nice fluffy texture and the filling had a spicy, savory flavor. The filling was a tex-mex style shredded chicken and sweet corn. I seasoned the dough with cumin, paprika, and cinnamon. The chile verde was tasty and pretty simple to make too. I topped the tamales with a little monterey jack cheese and sour cream.
Chile Verde is a sweet, spicy salsa that is made most commonly with tomatillos and a number of different green chiles. This salsa goes well with chicken, pork and fish, and can be used as a topping for burritos, tacos, tamales, etc. The tomatillos provide a great sweet and sour flavor that I like a lot. Depending on how smooth you wish to puree the sauce, you could create a thicker version that would be great as a salsa dip as well.
I had a 3 lb. pork butt roast in the freezer and thought it would be put to good use as Carnitas. Carnitas, or “Little Meat,” is a kind of roasted pork used in Mexican food as a filling for burritos, tacos, and tamales. A great dish is all about the contrasting flavors and textures and I was very happy with how this recipe turned out. The pork was tender, yet crispy since it roasted in the oven. The sour salsa and the savory pork was a great contrast of flavors too. I filled the tacos with a little monterey jack cheese, sour cream, pico de gallo, and guacamole. Luckily, I have a lot of leftovers so I look forward to having this again!
I picked up some tomatillos for a mole sauce a few days ago and since I had a bunch left over I decided to make a salsa verde. This salsa tastes great with meat, especially pork, because of its sour and spicy flavor. It has a really bold taste so throwing it in some tacos was a great way to use this salsa. This recipe is pretty spicy so feel free to take out a few of the peppers for a milder sauce. The sauce can be easily frozen and stored too.