KnotPC

This is a super simple yet delicious Pork Green Chile Sauce. This dish goes well with chips, eggs, hash browns, rice, and just about anything else you can imagine.

Copyright 2010 knotpc

What you need:

2 Tablespoons Vegetable Oil

1 Large Onion Minced

2 Tablespoons Minced Garlic

1 Tablespoon Sea Salt

2 Teaspoons Coarse Pepper

¼ Cup All Purpose Flour

1 Tablespoon Cumin

2 Pork Loin Chops with Fat, chopped into 1/8 inch squares (Yes very small)

1 Large can Hatch Green Chiles, entire can pureed until smooth and foamy.

2 Cups Chicken Broth

1 Tablespoon Lime Juice

Mix together Flour, Salt, Pepper, Cumin and then coat pork with the mixture. Make sure to mix well, and then set aside.

Heat oil in a deep nonstick pan over medium heat, add minced onion and cook until onion turns translucent. Add garlic and continue to cook for another minute. Add pork flour mixture and cook until pork is golden brown. When the pork is browned pour in the pureed green chiles, chicken broth and lime juice.   

Raise heat to medium high and stir until sauce boils. When the sauce begins to boil reduce heat to the lowest setting and cover. Continue to cook for 60 minutes, stirring occasionally.

The pork green chile’s sauce will be mild and goes great on just about everything. If you want to raise the heat simply add in our Orange Habanero Sauce.

     This short essay will take a look at the little orange pepper called the Habanero. Truthfully I love the little bugger, but I realize I do not know a lot about it, other than I like eating it. In this paper, I will try to describe to you why I like it, and what I already know about it. I will also dive deeper and learn some more about it for myself and my reading audience.

     I want to start out by saying I love the Habanero pepper; hell, I am addicted to it. I enjoy its flavor so much I would put it on pancakes, if I could simply find the right combination of sweet ingredients to enhance the sultry latent heat from the Habanero. On a recent hunt for Habanero’s, I dragged my poor wife to four separate stores in search of the small orange pepper known as the Habanero. Every store we visited was out of the pepper. It was like the whole town had found a new elixir and had purchased them all just to spite me. For me, the Habanero is more than just a pepper; it is truly and obsession. A while ago, alone in my kitchen, I devised this white creamy garlic butter sauce that contains, among other things, dark pureed caramelized onions and four Habanero peppers. The sauce has a rich buttery flavor with a slight hint of sea salt and garlic; it finishes with a nice little kick of heat from the Habanero. It’s the kind of heat that keeps everyone coming back for more, not the kind that sends everyone to the head. I am sure it is low in calories. Friends and family call begging for me to make up a batch for them. Zach my son in law wants me to bottle it, so he can sell it at work. My wife just loves eating organic gold tortilla chips dipped in the creamy Habanero sauce. She claims to dream about eating it. All that said, I started thinking about other things I could make with the little devil. I tried making a lotion, but the concoction just turned my wife’s skin red and made her itch…it was just awful. Since I needed a topic for this class I decided I would kill two peppers with one chip and get more intimate with the Habanero. I decided it’s time to find out where it came from, how it got to America and why so many of us love it so much.

     During the next couple of weeks, I hope to learn a lot more about the Habanero pepper. I would like to know where it came from and its history. I would also like to know how hot the little guy is in comparison to other peppers. It would be fun to learn if the pepper comes in different colors as well. It would be interesting to see if the Habanero has any medicinal properties as well or any old wives’ tale linked to it.

     As a wrap up, I would like to reiterate how much I like the Habanero pepper. I am constantly looking for ways to incorporate the pepper into new recipes, some of which have not turned out very well. However, I have had some great successes which I hope to elaborate on during the remainder of this class in future writings. I also hope to learn some new and useful information about the pepper as well as have a chance to improve my writing skills.

Clinton J Wooton

This recipe is sure to be a crowd favorite. It is simple to make taking less than 15 minutes to toss together. The resulting uncooked salsa has a great flavor with a nice little kick at the end, be careful as it is addictive.

1 Tbsp Minced Garlic
1/2 Onion course chopped
3 Serrano peppers, seeds removed and lightly chopped
1 tsp Sea Salt
1/4 tsp black pepper
1 Whole Chipotle Pepper (from can)
1 small bunch fresh Cilantro leaves

Place all in the food processor and pulse until well blended to your liking. I like it to be a little less chunky but not a sauce.

Next place two fresh or canned whole tomatoes into a blender. Then add ONE LARGE Habanero pepper that has its seeds removed. Blend on high until turned to liquid.

Add the contents of the blender into the food processor. Using the pulse feature on the processor mix all together lightly.

Test the salsa with your favorite chips before removing from the food processor, add more salt to taste if needed. Then remove the salsa from the processor and place into a NON METAL bowl with a lid. Place in the fridge until you are ready to consume.