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