Chile Verde

Chile Verde Roasted Pork Stew

September 18, 2011 by The Partial Ingredients

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.

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Chile Verde Tamales de Pollo

July 15, 2011 by The Partial Ingredients

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.

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Chile Verde

July 14, 2011 by The Partial Ingredients

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.

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