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 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.

This is a great cold day soup. It goes perfect with grilled cheese on garlic toast.

Saute, over medium heat:

1 tsp olive oil
2 small scallion
10 baby carrots diced

Saute until onion is slightly browned. Then pour into medium stock pan and then add the following:

2 cans organic dice tomatoes, I use the ones from Costco.
1/2 can tomato paste
1 tablespoon olive oil
2 cups organic chicken broth
2 dried bay leaf
1/4 tsp thyme
dash salt and pepper
2 tsp fresh crushed garlic
1 cup heavy whipping cream

Cook all of the above over low to medium heat for 2 hours. Then remove from heat, cool 15 minutes, remove bay leaves and discard. Add soup to blender and puree until smooth. Then place back on low heat for 15 minutes, cook grilled cheese sandwich while waiting for soup to reheat. Serve soup hot topped with dollop of sour cream and chopped cilantro.