Sunday, January 17, 2010

Carne de Puerco en Salsa Verde

I was looking for something to do with the last bits of the pig we won at a benefit auction. I really liked that pig, we'll call him Melvin.
Melvin was a fine pig and the 4 shoulder steaks seemed to be crying out for a gentle repose in a tomatillo and chile bath errr sauce. I was happy to oblige these emanations coming from the after world.

The vegetables were roasted in a dry skillet on top of the stove until softened and nicely charred.

The shoulder steaks were seasoned and cooked in the same skillet as the vegetables.

The vegetables hit the food processor with 1 cup of water and then were poured into the empty (and defatted) skillet to fry.

In Mexican cooking, quickly frying the sauce is a common step. It deglazed the skillet nicely.

Melvin and the sauce got acquainted in a non reactive pot and simmered there until everything was tender and delicious.  ( 45 minutes? check with a fork) A more perfect ending for a fine pig cannot be imagined.

Ingredients:
4 pork shoulder steaks or 2 lbs country style ribs
1 tsp salt
1 TBsp. olive oil
8-10 fresh medium tomatillos - husked and rinsed
2-10 jalapenos - depending on how hot you want it
1 small onion
1 banana peppers
4 large garlic cloves
¾ cup packed cilantro leaves
salt and pepper to taste
1 cup water

I forgot to add the cilantro to the sauce, merely using it as a garnish. If you do add it to the sauce you will get a much brighter green color.

Variations - Add a little Crema or Sour Cream when serving. Cotija cheese would be excellent crumbled over the top.

13 comments:

Rev. Biggles said...

Oh yeah baby, you rule! I'm going to save the action and do this myself. Of course, I won't follow exactly, but that's my way. The only thing I could find missing was a dollup of El Salvadorean crema over the chop. I'm So there.

xo, Biggles

Pokeberry Mary said...

mmmmm...

Pokeberry Mary said...

How long do you keep your home made hot sauce in the fridge? Hubby makes his own all the time and we really don't know what the 'rule' should be. He also loves habaneros. This year he's trying to grow jolokia--which is insane. He got his seeds in the mail and ate two of them--then asked if I'd like a kiss.. uh no thanks.

Greg said...

The Good Reverend - I've never been much of a crema/sour cream guy so you won't see me use it.

Sounds like a good variation for those that like it.

I slapped my forehead and thought "I should've added some Cojita cheese over the top".

Mary - Thanks!

Unless the hot sauce seems pickled it should be fine. If it hisses like a carbonated beverage it needs to go.

Greg said...

Mary - Jolokias are insane but I find the heat tapers off faster than habaneros.

Zia said...

This is exactly what I've been craving. I'm going to have to get busy... this looks wonderful!

Chilebrown said...

That is pure poetry.

Greg said...

Zia & Chilebrown - Thanks!

Rev. Biggles said...

I use it seldom, but it just came to me, ya know? Oh, and that's Cotija just in case. And yeah, crumbled on top would be supreme. Cheese and bacon are love.

Biggles

Greg said...

Well hell, I've been misspelling it for a long time.

Rev. Biggles said...

Ah well, at least we cook on cast iron. I did up a whole chicken at 450 in a skillet with a cast iron trivet last night. The power went out and since my stove was made in 1952, didn't need no stinkin' 'tricity. Would have cooked out side, but we're in the middle of days worth of downpour.

Biggles

Troy said...

Do i see unpeeled garlic roasted? Did you peel it before you made the salsa or is it okay to go ahead and process it in the peel?

Greg said...

Troy - You roast it in the peel but remove the cloves from the peel before going into the food processor.

I could have mentioned that but it would detract from the halfassed quality of this blog.