09 January, 2014

Sémola y huevos con chile verde

Sémola y huevos con chile verde (grits and eggs with green chile)

Happy 2014 everyone!  I hope y'all are staying warm in these crazy arctic-ish temperatures!  Lately, when deciding on suppers, all I want to do is make soup!  Last night was the second time this week I made soup for supper.  It's just kind of a necessity here in Minnesota I think.  Everyone's just trying to make it home.  Going from their cars to the warmth of the indoors in as little time as possible.  Race ya! No, I'd better not.  This girl forgot how to walk on the ice/snow after 14+ years in the south.  Ha!

Green chile or green pork chile is something I will always order at a Mexican restaurant. If they've got good chile, hopefully the rest of their offerings will be yummy too.

I haven't made green chile in quite a while.  This chile recipe is delicious.  It did call for a lot of cumin and chile powder in it. I prefer less so I will probably go much lighter on those next time I make it, but it was still terrific. That's why I wrote the measurements for the spices "to taste". What's better for breakfast or brunch than grits and eggs with green chile!

2 lbs. pork (i used boneless chops and a pork loin diced)
1 T. veg. oil
2 T. bacon fat 
1 large onion, chopped
6 cloves garlic, minced
4-5 T flour
4-5 c. reduced sodium chicken broth

15 oz can tomatoes, drained
6 cans green chiles3 large tomatillos, husks removed and cut in chunks
2-5 whole jalapenos (depends how hot you like it)
chili powder to taste (optional)
cumin to taste
salt to taste
Heat a large pot up good and hot and add your vegetable oil.  Add cubed pork and let sit in pot undisturbed for awhile so that it gets very brown. Add your diced onion and garlic on top of it. Stir and continue browning it all.  When it's good and brown remove from pot into another bowl. 
In a food processor or blender put the green chiles, tomatillos, and jalapenos. Process until smooth.  Test hotness to see how many jalapenos you want to add.

In the same pot you browned the meat in put your 2 T. bacon fat.  Begin to add your 4 T. of flour to the fat and let it brown a bit and get toasty.  Now add your chicken broth slowly and let it come to a low  boil until it thickens.  Now add your chile/tomatillo/jalapeno mixture.  Now stirr in the pork.  Add your cumin, chili powder, and salt to the taste you like.  Let it come back to a low boil and thicken more adjusting seasoning to you liking.  Let simmer..the longer the better but at least an hour.  Serve with tortillas as a main course, over burritos, or on a bed of grits and fried eggs.  Enjoy!