Pops De Milk » Mexican

Green Chili…again

Pops De Milk — Fri, 29 Jan 2010 02:09:40 +0000

Ever since the first time I made this Green Chili, I’ve been dreaming about it, plotting and scheming to make it again. At last, I decided it was time and tonight I died and went to pork heaven. Just as before, each piece of slowly cooked pork melted in my mouth and the sweet spice from the green tomato and pepper sauce pricked at my taste buds, making me close my eyes and say, “Mmmm….”

Serve this dish with a side of white rice, beans, and a warm tortilla. A nice white wine also compliments the meal, a chardonnay perhaps.

Recipe here.

Curry and Tortilla Chips

Pops De Milk — Wed, 21 Oct 2009 21:57:56 +0000

When Jay makes dinner he makes one of his three one pot wonders: curry, cream of mushroom-pasta-meat “thing”, and spaghetti with loads of meat sauce. This week, he made a vegetarian curry in which he threw in so many ingredients I lost count. But I could make out chick peas and mixed vegetables and crushed tomatoes in the stew-like dish. It was pretty good with basmati rice.

Now, the thing about Jay’s one pot wonders is that he makes enough to feed a family of eight and not a “family” of two. As a result, we have an obscene amount of leftovers, which means I don’t have to make dinner the following night. Or the night after that.

Yesterday, to make things a tad interesting, instead of rice we ate the leftovers with fresh tortilla chips from La Tortilleria at Bloor and Dufferin. Those chips, by the way, are dangerously addictive. With a dollop of spiced yogurt, this was a winning combination. It was like a curry salsa and chips.

Chili Verde

Pops De Milk — Wed, 05 Aug 2009 13:26:49 +0000

Last night I created something incredibly magnificent. I’ve devoured and enjoyed many fantastic dishes in the past. Dishes that have me tilting my head back as my eyes close in absolute pleasure. A morsel of buttery tender meat, covered in a perfect blend of tang, sweet and spice. The meat is so tender, chewing is almost optional only to further enjoy each bite. I am craving this dish as we speak and I cannot wait for the next time I make this. It would be a crime for me to not share this recipe from my Mexican cookbook.

Chili Verde

Serves 4

1 kg pork, cut into bite size chunks

1 onion, chopped

2 bay leaves

1 whole garlic bulb, cut in half (this confused me for a minute and in the end I peeled an entire bulb and cut each clove in half)

1 bouillon cube (I used chicken)

2 garlic cloves, chopped

450g fresh tomatillos, husks removed, cooked in a small amount of water until just tender, then chopped. Or canned which is what I used

2 large fresh mild green chilies, such as poblano, or a combination of 1 green bell pepper and 2 jalapeño chilies, seeded and chopped (I used green pepper and jalapeño)

3 tbsp vegetable oil

1 cup pork or chicken stock

1/2 tsp mild chili powder, such as ancho or New Mexico

1/2 tsp ground cumin

cilantro

Place the pork in a large pot with the onion, bay leaves and garlic bulb. Add water to cover and the bouillon cube and bring to a boil. Skim off the scum that rises to the surface. Reduce heat to very low and let it simmer gently for 1 1/2 hours or until meat is very tender.

Place the chopped garlic, tomatillos and chilies (and bell pepper if using) in a food processor and puree. Heat the oil in a deep sauce pan and add the tomatillo mixture and cook over medium-high heat for 10 minutes or until thickened. Add the stock, chili powder and cumin.

When meat is tender, remove from pot and add to the sauce. Let it simmer gently for 20 minutes, or until flavours are combined. Garnish with cilantro and serve with flour tortillas and lime wedges.