Monday, December 6, 2010
Chile Verde passes the tender test
Before I got started on this recipe for Green Chile Pork Stew (Chile Verde), I had about as much trepidation as anticipation for the very first step of it, which, essentially, is to boil the meat in 1/3 c. water. Even Bryan passed by while the once-tender chunks of pork butt were boiling away and sarcastically said, "Mmm ... boiled meat."
But at the same time, I so was looking forward to not coating the chunks in flour, then browning them individually in oil, which 1) is time consuming, 2) is messy and gets oil splattered everywhere, including on me, and 3) does meat really need fat added to it?
However, considering that the meat had another hour and 15 minutes to simmer in acidic tomatoes, I was hopeful the pork would again end up tender, juicy and flavorful. I was not disappointed. Aside from running up the stairs a few times to stir the pot, this dish was fairly hands off, especially since I used canned chiles instead of roasing them myself (which is so not worth the work!).