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Posts Tagged ‘Chiles’


I wanted to find out if you would care to join me in the kitchen today for Tasty Tuesday! Today’s recipe is a very tasty stew made with pork and poblano and anaheim chiles. I like to prepare easy dishes and this one fits the bill! The aromas during cooking will have everyone’s stomachs growling as it cooks! Ready to head into the kitchen?

Ingredients

Ingredients

Don't forget the carrots!

Don’t forget the carrots!

Ingredients
1/4 cup vegetable oil
4 1/2#’s boneless pork shoulder
Salt and pepper
10 garlic cloves
4 large carrots
2 poblano chiles
1 anaheim chile
2 limes
2 bay leaves
48 oz. chicken stock
6 Roma tomatoes

First, lets get everything cut up. Start with the pork. Cut the meat into 1″ cubes. Set aside.

Pork cut into cubes

Pork cut into cubes

Now let’s get working on the vegetables. Beginning with the garlic, smash the cloves, remove the skin and trim the bottom. Add to a mixing bowl. Peel the carrots, cut into four sections, then cut into quarters. Add to the bowl. On to the chiles: Cut the cap off the chiles, then cut the chile in half. Remove the seeds and veins. Then cut the chile in the middle horizontally, and slice into thin strips and add to the bowl. Juice the two limes and add the juice to the vegetables. Add in the two bay leaves.  Mix it up!

Colorful mixture of veges

Colorful mixture of veges

On to the tomatoes. Cut the stem end out of the tomatoes, then cut the tomatoes in quarters.

Tomatoes cut into quarters

Tomatoes cut into quarters

Now that every thing is ready, let’s get to cooking! Preheat the oven to 325 degrees. Add the oil to a cast iron dutch oven. Heat over medium heat and when it is hot add half the pork and brown. When done, removed from the pot and set aside. Brown the remaining pork. When this is done, add the first batch back to the pot.

Browned pork

Browned pork

Now add in the vegetables. Mix it up and then add in the broth.

Add the broth

Add the broth

Doesn’t that look good? Now grab your bowl of tomatoes and tuck them in around the meat.

Tomatoes added

Tomatoes added

Bring this to a boil. Now turn the heat off, cover the pot with a snug fitting lid and place this on the second to the lowest rack in the oven for 3 hours. Stir once per hour. Here it is when it is almost done.

Almost done!

Almost done!

Doesn’t that look good? The aromas are making my stomach growl! 🙂

Time’s up! Pull your pot out of the oven. Get out some bowls and serve this baby up!

Dinner is served!

Dinner is served!

You can serve this over rice or, if you prefer, mashers! To kick it up a notch, you can dress this up with a bit of cilantro!

Hey, thanks for dropping by for Tasty Tuesday! Have a great day and be well! ^..^

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While on vacation, I purchased a book by Jane Butel entitled “Chili Madness” because I love chili! The book includes starters, chili, sides, breads, and what to do with leftovers. The book, if you look for it, is $12.95 U.S. All of the chili recipes call for using pure chile powder as opposed to store bought.

“Why?” you ask. Because the chile powder you buy in the store contains other ingredients. These include salt, oregano, cumin and garlic powder. She recommends using pure chile powder because the flavor will of the chile’s will be more intense. The odd thing is that there is no recipe on how to make your own. So I went in search of recipes on the internet.

I found that most of the recipes are for the chile powder with the extra added ingredients. I only found a couple of recipes for pure. Using what I have here at home, I put together this recipe!

Ingredients
3 dried chile de arbol pods
3 dried guajillo chile pods
3 dried pasilla ancho chile pods

The chiles

The chiles

You will also need one pair of rubber gloves, which are essential to making this due to the oils in the chiles. The oils in the chiles can burn your eyes, your nose and your mouth…so be careful!

Donning the rubber gloves, pull the tops off of each chile. Using a very sharp knife, slice the chile down the side. Remove the seeds and the veins.

Seeded, and topped

Seeded, and topped

Discard the seeds and tops.
Discard the seeds and tops

Discard the seeds and tops

Cut larger chile’s into smaller pieces. Now I used my magic bullet to grind these gems up. Feel free to use your spice grinder, or coffee grinder, and make sure to clean it well after you are done!

Start by grinding the chiles for about a minute. Then shake it the grinder without removing the lid. Do this again about 5 more times until there are no skins left. What you will have will be an amazing pure chile powder! When done, let this sit for a bit so that the “dust settles.” If you don’t you could be breathing this in and that would not be any fun!

So, here is what it looks like when it is done!

The finished product

The finished product

Beautiful, isn’t it?

Now can you guess what I will be making for dinner? Chili! I will be making something a bit different and adding a special ingredient! So, stay tuned for my upcoming chili recipe!

Thanks for stopping by, and have a great Monday!

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