Clint Eastwood Monkey Attack
Tender and mild and ready in no time, this chilie verde is delicious, mild and rewarding. Eat this with tortillas, cheese, and fresh cilantro as a plate lunch.
Chilie Verde
3 lbs pork loin tied roast
2 tbsp chili powder
1 tsp cumin powder
1/2 tsp turmeric (optional)
1 tsp salt
2 tbsp olive oil
1 medium onion, sliced thinly
10 small to medium sized tomatillos
3 mild chilies
4 cloves garlic
32 oz chicken stock (swanson organic is best)
Unwrap the pork loin and divide into about three pieces lengthwise. Freeze these pieces for about 30 minutes. Remove from freezer and slice the pieces as thinly as possible with a very sharp knife. Season and mix well with the chili powder, turmeric and salt. Set aside for 1/2 hour at room temperature.
While the pork loin is relaxing, heat a cast iron skillet on high heat and put in the unpeeled garlic and unpeeled tomatillos, turning until charred. Begin roasting the peppers over an open burner until charred.
Heat oil in dutch oven over medium high heat. Add 1/4 pork and brown for 2 minutes. Push pork to sides and add another 1/4 of the pork. Brown for 3 minutes. Add the onion and cook for 2 minutes. Stir in the remaining pork along with the chicken stock and reduce heat to medium.
Peel the tomatillos, chop and add to the pot (be careful, they will be very hot inside. You may want to peel them under cold running water.) Squeeze the whole garlic cloves from their peels and add to the pot. Peel the chilies, chop them and add them to the pot.
Cover and cook for at least 45 minutes until pork is tender. Cook up to two hours for even more tender pork. The resulting sauce is on the thin side. Dump in a few tortilla chips to thicken things up if you desire. Add salt if necessary.