Quick Chile Verde

Name: Quick Chile Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters chicken stock; 1 bunches cilantro leaves, cleaned and chopped; 5 garlic cloves, not peeled; 1 pinch Pinch of ground cloves; 567 grams ground pork; 2 jalapenos, seeds and ribs removed, chopped; 2 tablepoons olive oil; 1 Tbsps dried oregano; 1 Anaheim or Poblano chile; 4 servings Salt and pepper; 454 grams tomatillos, husked, rinsed, and halved; 2 yellow onions, chopped

Quick Chile Verde might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 494 calories, 29g of protein, and 33g of fat per serving. This recipe serves 4. Only Head to the store and pick up ground cloves, onions, garlic cloves, and a few other things to make it today. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Under a pre-heated broiler on a small baking sheet, roast the tomatillos skin-side up, 3 of the unpeeled garlic cloves, and the poblano chile, 5-7 minutes total. Turn the poblano chile a few times to blacken all sides.

Ingredients you will need

Whole Garlic Cloves

Poblano Pepper

Tomatillos

Equipment you will use

Baking Sheet

Broiler

Slip the skins off the poblano chile and remove the stem, and slip the garlic skins off the roasted cloves. In a blender, combine poblano, roasted garlic, the tomatillos with their skins, any roasting juices in the pan, as well as the jalapenos, cilantro, and a pinch of salt. Blend on high until pureed.

Ingredients you will need

Roasted Garlic

Poblano Pepper

Tomatillos

Jalapeno Pepper

Cilantro

Clove

Garlic

Salt

Equipment you will use

Blender

Frying Pan

In the meantime, heat the olive oil in a heavy soup pot (such as a cast iron Dutch oven) over medium heat until shimmering.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Dutch Oven

Add the pork and cook until no longer pink, in batches if necessary.

Ingredients you will need

Pork

Remove the pork from the pot with a slotted spoon, leaving behind at least a tablespoon of fat.

Ingredients you will need

Pork

Equipment you will use

Slotted Spoon

Pot

Add the onions and cook until soft and golden, about 5 minutes. While the onions are cooking, mince the remaining garlic cloves and add them to the pot along with the oregano. Cook for a minute longer.

Ingredients you will need

Whole Garlic Cloves

Oregano

Onion

Ground Meat

Equipment you will use

Pot

Return the pork to the pot and add the tomatillo mixture and chicken stock (the stock should just cover the pork).

Ingredients you will need

Stock

Tomatillos

Pork

Equipment you will use

Pot

Add the cloves and bring to a boil. Simmer 30 minutes or longer if time allows. Season with salt and pepper and serve with a garnish of cilantro.

Ingredients you will need

Salt And Pepper

Cilantro

Clove

Equipment

Ingredients

Servings:

473milliliters

chicken stock 1bunches

cilantro leaves, cleaned and chopped 5

garlic cloves, not peeled 1pinch

Pinch of ground cloves 567grams

ground pork 2

jalapenos, seeds and ribs removed, chopped 2

tablepoons olive oil 1Tbsps

dried oregano 1

Anaheim or Poblano chile 4servings

Salt and pepper 454grams

tomatillos, husked, rinsed, and halved 2

yellow onions, chopped

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.