I have had one affair in my life. Yes, it's true. But don't think less of me though because it just happened and it was love from the start. It's an affair that has continued to this day and there is no end in sight. My affair has been with Mexican food and it started because my best friend growing up has a mother who is from Mexico and she owned a Mexican restaurant in town. This was no ordinary 'Americanized' Mexican restaurant, this was the real deal. On Saturday mornings while the chorizo, eggs and potatoes were cooking, Rose was making homemade tortillas. As she pulled those awesomely warm tasty delights off of the grill, Nancy and I would smother them with butter and jam, roll them up and revel in the deliciousness. I became best friends with chicken fajitas, carne asada, tacos el pastor, chile verde and chile rellenos. Oh my.
One of my favorite dishes is chile verde. I have simplified the recipe (ok, I've Americanized it) and made it quick and easy to prepare before throwing it in a crockpot to cook so the pork can become fall apart tender. You can serve it in a tortilla with cheese, sour cream, tomatoes or whatever, but I prefer it in a bowl and scooping it up with a tortilla. Delish.
GREEN CHILE PORK
2 lbs. boneless pork roast cut into cubes 1/4 cup flour 1 teaspoon salt (heaping) 1 teaspoon cumin (heaping) 1 teaspoon chile powder (heaping) 1/2 teaspoon black pepper 4 garlic cloves minced 2 tablespoons olive oil 1 large can (28 oz or so) green enchilada sauce 2 Tablespoons corn starch
Put cut up pork in a large bowl. Sprinkle with flour, salt, cumin, chile powder and pepper and stir to coat. In a large skillet heat olive oil. Add garlic and stir for about 30 second. Add pork. Cook in skillet until pork is browned, about 5-7 minutes. Transfer to a crockpot. Add green enchilada sauce and stir well. Cook on low for 6-8 hours.
Before serving, to thicken the sauce, put about 1/2 cup of sauce in a bowl and whisk in 2 tablespoons of cornstarch or flour. Stir back into crockpot and let thicken for a few minutes. Serves 6.
(@ Katdish, this could be 'low carb' without the tortillas.)