Focus on food: January 25, 2007

Chile Verde

The following recipe is from our Westport Cooks Archives and the previous class " Simmering Suppers " with Chef Suzy White. You can use this recipe and add your own style as you make your own Chile Verde.

Ingredients:
• 1/4 cup olive oil
• 3 pounds ground pork shoulder
• 2 cups chopped onion
• 6 large garlic cloves chopped
• 1/4 cup (1/2stick) butter
• 1/4 cup all purpose flour
• 1 16-ounce bottle salsa verde
• 1 14.5oz. can diced tomatoes in juice
• 1 cup canned low salt chicken broth
• 4 4-ounce cans diced mild green chilies
• 2 tablespoons minced jalapeno chilies
• 1 ½ tablespoons dried oregano
• 1 teaspoon ground cumin
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro

Method of Preparation:

• Heat olive oil in heavy large pot over medium high heat. Add ground pork and 2 cups onions; sauté until pork is cooked through, breaking up with the back of a spoon, about 12 minutes. Mix garlic. Set aside.

• Melt butter in heavy small saucepan over medium-high heat. Add flour; stir until deep golden brown, about 6 minutes. Stir mixture into pork. Mix in salsa, tomatoes with juices, broth, all chilies, oregano and cumin; bring to a boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. Mix in green chilies and cilantro just before serving. Serve hot.

• Can be made 1 day ahead. Cool slightly then cover and refrigerate.