Saturday, August 1, 2009

Chile Verde and Mexican Rice

I have been craving Chile Verde for days, so tonight I made it. I had chilies and onions and garlic from the CSA box, and tomatoes from a co-worker's garden. I used lean boneless pork loin chops for the chile verde. Got that simmering, then made Mexican rice with more CSA box stuff, and rounded out the meal with CSA green beans. Yummy.

Chile verde:
Remove skin from chilis (brown over flame and remove under running water). Remove skin from tomatoes (boil water, add tomatoes for about a minute, or less, use slotted spoon to move tomato to iced water, pierce skin and then just peel the skin away).
Saute one chopped onion and crushed garlic in olive oil, add pork (sliced into 1/4" slices, then cut about 1/2" long), continue until pork is no longer pink on the outside, add chopped chilis and chopped tomatoes and some thyme, cover pan and simmer on low while everything else cooks. Add water if necessary to keep from burning.
This is very mild.

Mexican Rice:
Chop and Saute 1/2 onion and some minced garlic in olive oil until onion is soft. Add some butter and 2/3 cup of white rice (I would have used brown, but it would take too long to cook) and saute until rice is no longer translucent. Add cut, peeled tomatoes and their juice and enough water to equal about twice as much volume as the rice. Cook on low until done, about 20 minutes.

Green Beans:
Clean and trim ends, cut into bite size lengths, steam or microwave.

Grate some sharp Cheddar cheese to go on top. Also some parsley or cilantro would be good, but I forgot it.


Crispy said...

I've printed off this recipe...sounds so yummy but what is CSA?


ConnieB/CA said...

CSA is community Supported Agriculture. I get a box of fruits and vegies each week, a pre-paid plan. You pay in the fall for the next year's crops, and get whatever they grow. Mine has a chart of what you might expect each month, but it does vary each week.