It’s 47 degrees outside, football is in full swing and it’s high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.
I told you it was real deal.
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It’s a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine’s Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.
Here is how you make it.
2.5 pounds of pork shoulder, cut into 1.5″ cubes
1 pound tomatillos(husks removed)
3-4 cloves of garlic
3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
1/2 cup of cilantro, rinsed and divided
2 cans of Cannellini beans, drained and rinsed
1 tablespoon Worcestershire sauce
1 teaspoon of salt + more to taste
sugar to taste
Dutch Oven/ Enameled Cast Iron oven
Blender or Immersion Blender
15 minutes of prep, cooking time 3.5 hours(3 hours inactive)
I don’t always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?
A couple years ago I found myself at a street fair and the aroma of grilled kabobs from a Vietnamese food stand caught my attention. Meaty, juicy and flavorful, I asked the vendor what cut of meat he used. The answer was what I suspected but still surprised me: pork shoulder. I walked away determined to figure out how to make this at home.
Let’s face it, we have been cooking a lot. So much so, that coming up with my Top 3 Quarantine Cooking Hacks was pretty much a no brainer. These are a few of many, but certainly reflect on some of my fav hacks for recipes that have become weekly staples at Casa Khan.
So in no particular order, let’s get into it . . .
It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.
Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it’s as easy as making salsa