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I really like spicy food during the winter months, so this recipe comes from Mexico with some heat. I adapted this recipe from fellow chef, Elizabeth Hernandez, we attended Cordon Bleu Chicago together. Each of us were required to bring in a dish to our menu planning class that we would include on our dream restaurant menu. I just loved this dish and Elizabeth was kind enough to share the recipe. The Tomatillo sauce has some kick, if you want to bring it down a notch, remove the seeds and membrane from the jalapenos.
Pork Rib Tips Served with Spicy Tomatillo Sauce
1 tablespoon olive oil
2 pounds pork rib tips
8 tomatillos (green tomatoes)
2 jalapenos
1 tablespoon Kosher salt
Heat sauce pan over medium high heat, add oil and heat another minute.
Add pork rib tips and brown evenly on all sides.
Add Kosher salt and enough cold water to just cover the rib tips and simmer for about 45 minutes until meat is soft, set aside and reserve cooking liquid.
Bring a pot of water to a boil and add tomatillos and jalapenos, cook for 30 minutes or until soft.
Add tomatillos, jalapenos and ½ cup of meat braising liquid in a blender and blend thoroughly.
Add sauce to pan and place meat in pan to reheat. Season with additional kosher salt to taste.Serve with your favorite tortilla and Mexican toppings.
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3 comments:
how much water should I use for the pork, how much water for the tomatillos and jalapenos? Can I use any type of green tomatoes?
Hi, use enough water on both to cover, as for the green tomato vs. tomatillo, there is much debate over exchanging one for another, tomatillos are less bitter and mealy than standard green tomatoes, but in the spirit of cooking some of the best recipes are made with on-hand substitutions, so if you decide to not use the tomatillos, please let us know how it turns out...
Mexican food is my favorite! I usually end up just making tacos or quesadillas, but this looks easy enough to pull off! Time to shake up my mexican food routine!
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