- chili verde
- tortilla chips
First I diced up some pork (about 1.5 lbs. boneless loin chops, because that's what I had) and browned it. Then I tossed a chopped onion and about 4 cloves of minced garlic in the pan and sweated them out a bit. Then I dumped in enough vegetable broth (canned) to cover the meat and let it simmer.
While the meat was getting tender, I tossed a bunch of tomatillos, a couple of anaheim peppers, and a poblano pepper with a little EVOO and roasted them in the oven for about 20-25 minutes at 400 degrees F. I seeded the peppers and removed the stems and then dumped the whole shebang into the food processor.
Then I added the tomatillo/pepper puree to the simmering meat/onions/broth, along with some oregano, cilantro, cumin, salt and pepper and let it simmer away until it had thickened up a bit.
Then DH came home and informed me that he does not like verde sauce. Uh, okay. So he had leftover shrimp from God knows how long ago instead. The girl had a peanut butter sandwich because GOD FORBID she should ever eat soup that didn't come out of a can.
The boy and I devoured a couple of bowls each of this stuff (no meat for him, sour cream on top for me). It was absolutely delicious.