Today is Cinco de Mayo. Also, with all of this talk about swine flu and the irrational fear some people have for pork. It only seemed appropriate to make a pork dish today.
First, we, humans, can't catch the flu from pork. More importantly, the flu virus is destroyed when it's heated above 160F. Well, I for one don't eat raw pork nor do I plan to lick my hands when handling the meat.
To start... The secret ingredient for today is....
Tomatillos are also known as husk tomatoes. Tomatillos have a tart, bright flavor to them and are typically used when green.
Prep work is simple... peel the husk and cut.
The internal structure seems more like a fig than a tomato. There doesn't seem to be multiple chambers for the seeds.
Slow Cooker Chili Verde
1 lb Tomatillos, coarsely chopped
21/2 lb Pork Shoulder, cut into 1" cubes
1 4oz can Roasted Green Chiles
1 C Onion, chopped
2 Cloves Garlic, minced
1 C Green Salsa (Medium heat)
1/2 C Jalapeno Salsa
1 cube Chicken Bouillon
1. (Optional) Brown the meat... add the onion and garlic. I did this step bring the food up to temperature for the crock pot. With two beagles and me going to work, I didn't want to give the boys a chance to sample the food while I was gone.
2. Add all the ingredients to a slow cooker. Turn on to low and wait 8 hours.
The results after 12 hours. A long day at work.
I made a simple salsa to accompany the chile verde. I wasn't up for making rice and beans. Also, the avocado and the tomato were ripe and ready to go, plus I wanted dinner to be on the light side.
Quick Avocado Salsa
2 Tomatoes, chopped
2 T Onions, chopped fine
1 T Cilantro, chiffonade
1/2 Avocado, diced
2 pinches salt
1 pinch Oregano, rubbed
1 T lemon juice
Add all the ingredients to a bowl and mix gently.
The finished dish...
Salad topped with the avocado salsa, corn tortillas and the chile verde.
Chile verde is one of those dishes you really can't go wrong. I enjoy the slight heat from the green chiles and the tartness from the tomatillos.