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Katie’s Chile Verde
Katie was kind enough to share her favourite chile verde recipe courtesty of simply recipes which takes about 3 hours. By using ground or minced pork, I’ve been able to come up with a 15 minute version. I just love the fresh green flavours of this dish. I’m not normally a green capsicum (pepper) fan, but in this case it really works.
enough for: 2-3
takes: 15 minutes
500g (1lb) minced (ground) pork or chicken
250g (1/2lb) tomatillos or cherry tomatoes
1 green bell pepper (capsicum)
2 jalapeno chillies
1 bunch coriander (cilantro)
4-6 flour tortillas or zucchini tortillas
1. chile Heat a large pot on a high heat.
2. Add a little oil and cook pork, stirring occasionally for a few minutes or until no longer pink.
3. Meanwhile, peel tomatillos of the papery skins and place in a food processor (or just add the cherry tomatoes). Chop the capsicum and add along with the jalapenos (about 8 slices if using from a jar) and the coriander (cilantro).
4. Whizz until you have a smoothish puree. Season and add to the pot.
5. Cover and simmer for 7-8 minutes.
6. tortillas: Meanwhile, heat a large frying pan / skillet on a high heat.
7. Cook the tortillas for about 30 seconds each side on the hot pan until they are warm and a little charred in spots.
8. Wrap tortillas in baking paper and a tea towel to keep warm.
9. chile: Taste and season the chile and serve in bowls with the tortillas and extra jalapenos on the side.
Absolutely. Just reheat the pork and tortillas separately and you’re good to go.
Will keep in the fridge for a week or so.
pantry-friendly – extra canned tomatillos (to replace the green bell pepper) + skip cilantro (coriander).
vegan / vegetarian – replace the pork with crumbled firm tofu, cooked lentils or chickpeas.
chicken – replace the ground pork with ground (minced) chicken.
keto / ultra low carb – serve with zucchini tortillas.
more wintery – replace cherry tomatoes or tomatillos with canned tomatoes.
more veg – serve with avocado and shredded lettuce.
more substantial (carb lovers) – extra tortillas or steamed rice.
more substantial (low carb) – serve with some avocado.
Waste Avoidance Strategy
pork – pop in the freezer.
tomatillos or cherry tomatoes – should keep for another week. But if you don’t think they’ll make it, you can either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little oilve oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods
green bell pepper (capsicum) – will keep in a plastic bag in the fridge for a few weeks. Any longer, pop in the freezer.
jalapeno chillies – will keep in the pantry for ages. Once opened the jar will keep in the fridge for months.
bunch coriander (cilantro) – pop it in the freezer. It will wilt but you’re going to cook it and wilt it anyway. Will still taste lovely and fragrant.
tortillas – unopened packs will keep in the pantry for months. Once opened keep in the fridge for a week or so. Any longer it’s best to freeze in a sealed plastic bag.
Problem Solving Guide
no food processor? – just finely chop the chile ingredients and allow them to simmer for an extra few minutes.
can’t find jalapenos – any green chilli would work here. You’ll need to adjust the amount to match your preferred heat level.
bland – remember to season generously. The extra jalapenos at the table should keep the hot heads happy. A splash of lime juice will help if you find the flavours a little flat. But the acid from the tomatoes should do the job.
too watery – next time simmer with the lid off.
too dry – add a little more water until it looks to be the right consistency
Great with the tortillas on the side to scoop up the lovely chile.
You could also serve with steamed rice to make a more substantial meal.
Yes! Just cook as per the recipe but keep the tortillas separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm chilli in a little oil in a frying pan. Serve with warm tortillas.
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