Re: [CH] Apres Ski Pork Carnitas con Chiles
Terry Pogue (tpogue@comcast.net)
Tue, 15 Jul 2008 19:47:10 -0400
I see the Poblano Cream didn't post with the caritas recipe sooo, Here
it is. I love this stuff.
Chile Poblano Cream
Recipe By: Susan McDonald
Ingredients
1 Tomatillos -- skinned, rinsed, and quartered
8 sprigs Cilantro -- Parsley if you hate cilantro
3 Poblano Chiles -- roasted, peeled, seeded
3 ounces Cream Cheese -- light if you like
3 tablespoons Chicken broth -- if needed
2 tablespoons Safflower oil -- slightly warmed
Lime Juice (fresh) -- to taste
1/2 teaspoons Garlic salt -- about 1 small clove of garlic and salt
Instructions
In processor blend tomatillo, and cilantro with chillies until
smooth .
Add cream cheese , in several pieces and blend smooth . You may need
to add chicken broth to aid blending
Heat oil and add it to the blender running to help emulsify the
mixture .
Season with lime juice and garlic salt ( if using fresh garlic add it
with the
tomatillos ) add additional salt , if desired.
Store refrigerated until ready to use . The cream keeps well for 3-4
for days
Reblend before using , if neccessary.
( 1 prefer to add extra stock than safflower oil )
Printed from A Cook's Books -- Recipe management for Macintosh
http://www.terrypogue.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me."
Ruth Reichl
On Jul 15, 2008, at 7:27 PM, Mary-Anne Durkee wrote:
> Terry
>
> This sounds great! I make a Mark Miller Caranitas recipes which
> uses Chiles Caribe, and I cook it in a large copper pot. The pot is
> unlined and is a confectuer pan. Makes the best caranitas as the
> copper gives the pork a great crustiness.
>
> Mary-Anne
>
> On Fri, Jun 27, 2008 at 3:08 PM, Terry Pogue <tpogue@comcast.net>
> wrote:
> this is another good recipe from one of my favorite cooks. I really
> adore Susan's recipes. She's a good friend and is very generous with
> her recipes and entertaining ideas.
> terry
>
>
>
> Apres Ski Pork Carnitas con Chiles
> Recipe By: Susan McDonald
>
> Ingredients
>
> 3 lbs boneless pork cut into 1 inch cubes
> 2 large onions chopped
> 1 large red pepper , seeded and chopped
> 1 large green pepper seeded and chopped ( I use 2 red
> peppers )
> 3 cloves garlic , minced
> 1 fresh jalapeno pepper , seeded and chopped
> 1/4 teaspoon cayenne pepper
> 1/2 teaspoon dried oregano
> 3/4 teaspoon ground cumin
> 5 1/2 teaspoons salt
> 2 tablespoons cornstarch
> 1 tablespoon red wine vinegar
> 1 tabelsppon water
> 1 poblano chili roasted , peeled and chopped
> 1/2 cup fresh cilantro
> 1 recipe Chile Poblano Cream
>
> Instructions
>
> Place all ingredients except the cilantro and poblano chili in
> crock pot ,
> Mixing conrstarch with water and vinegar before adding . Cover and
> cook on
> low 5 hours
> after 5 hours setting can be turned on low and left several hours
> longer
> ( I use to cook it the entrie time on Low )
>
> Just before serving stir in chopped Poblanos and cilantro .
> Serve with flour tortillas . lime , sour cream and avocado slices
> if desired
> ( i would drizzle the poblano cream over each serving or guests
> can help them
> self if it's buffet style . )
>
> Makes a great tostado
>
>
> Recipe Notes
>
> Make sure to serve this with the Poblano cream sauce
>
>
> Exported from A Cook's Books -- Recipe management for Macintosh
>
>
>
>
>
> ----------------Sub Recipe----------------
>
>
> Recipe: Chile Poblano Cream, was not found.
>
>
>
> http://www.terrypogue.com/Terry
> "My idea of pure heaven is to spend a day in the kitchen, peeling,
> chopping, and stirring while the words of a good book fill the air
> around me."
> Ruth Reichl
>
>
>
>
>
> --
> Mary-Anne