Kaz got me to thinking about making this - it has been a while. Don't know why a little smoke on the pork couldn't improve it, but decided to stick with the original
Guisado Verde.
This I make in a crock pot, not authentic technique, but tasty and carefree.
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped - I usually use more maybe 8 to 12 - don't worry, this gets cooked at least hours
2 (12 ounce) cans tomatillos, drained and chopped
2 (7 ounce) cans diced green chile peppers
2 fresh jalapeno peppers, sliced
1/2 cup fresh chopped cilantro
1 teaspoon dried oregano
Dash of Cumino - actually use more than a dash - teaspoon I guess - cumino taste diminishes with heat so don't worry much
salt and pepper to taste
1 quart water -or chicken broth (I used some chicken base in water)
1 cup shredded Monterey Jack cheese
1/4 cup sour cream
Sprigs fresh cilantro, for garnish
Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, cumino, salt, and pepper. Pour in 1 quart water or broth, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
This time I couldn't find canned tomatillos, so I used 8 fresh. I also added a little coffee (1/4 cup maybe) for depth of flavor and some apple cider vinegar (maybe 2 tablespoons) for brightness.
(http://i94.photobucket.com/albums/l95/43something/_MD70367.jpg)
Most of the ingredients - I did not use the green pepper this time
(http://i94.photobucket.com/albums/l95/43something/_MD70368.jpg)
Pork shoulder getting some of the carmelizing love
(http://i94.photobucket.com/albums/l95/43something/_MD70369.jpg)
Adding the secret sauce. I often use coffee for a greater depth of flavor or just to get that elusive "what is that flavor?" effect.
(http://i94.photobucket.com/albums/l95/43something/_MD70370.jpg)
Jalapenos ready to go in
(http://i94.photobucket.com/albums/l95/43something/_MD70371.jpg)
Fresh tomatillos diced and ready to go in
(http://i94.photobucket.com/albums/l95/43something/_MD70375.jpg)
A few of my favorite white nuggets thrown in for good measure and ready for the lid
(http://i94.photobucket.com/albums/l95/43something/_MD70378.jpg)
Doneness
(http://i94.photobucket.com/albums/l95/43something/_MD70377.jpg)
Plopped a little cheese on top, did not bother with the sour cream or cilantro garnish
Delicious and moist - crying out for some fried corn tortilla strips for garnish.
That looks GREAT!
Question
What are those three green things between the garlic and the pork?
Cant say I'v ever seen those before.
Also, what is Cumino?
Have never herd of that eather.
Quote from: OU812 on May 22, 2009, 08:55:02 AM
What are those three green things between the garlic and the pork?
Cant say I'v ever seen those before.
Those are the fresh tomatillos - sorta like a green tomato in a husk. You can find them in cans if you can't find fresh!
Quote from: OU812 on May 22, 2009, 08:55:02 AMAlso, what is Cumino?
Have never herd of that eather.
Cumino is ground cumin seeds. Usually in the mexican food section of the store.
Thanks for clearing that up, now is gruond cumin the same as Cumino?
Same
Cumino is plural for cumin - I guess when you grind cumin seeds you get lots of little ones!
Learn something new every day.
I'm going to try this. I have everything but the tortillas, green chili peppers and fresh cilantro.
Looks kinda like a pork stew to me and I love stew.
Quote from: OU812 on May 22, 2009, 09:31:25 AM...Looks kinda like a pork stew to me ...
It should - guisado is Spanish for "stew" (and verde means "green").
I gotta try this.
Don't know how soon but I'm savin the recipe.
Quote from: Ka Honu on May 22, 2009, 09:41:22 AM
Quote from: OU812 on May 22, 2009, 09:31:25 AM...Looks kinda like a pork stew to me ...
It should - guisado is Spanish for "stew" (and verde means "green").
I new it must of ment something like that
Quote from: OU812 on May 22, 2009, 09:31:25 AM
Learn something new every day.
I'm going to try this. I have everything but the tortillas, green chili peppers and fresh cilantro.
Looks kinda like a pork stew to me and I love stew.
I ment tomatillios not tortillas, got carried away
Guisado Verde es verdadero bueno también
nepas
Si!
CaneyRiverMan:
I'm REALLY glad I asked for a GOOD, no make that GREAT, Guisado Recipe ........ making it tomorrow.
Your photo summary helps a bunch. Like all cooks ya gotta follow the original recipe the first time, open an adult beverage, taste it --------- serve it ------- listen to the comments -------- then say I'm adding XXX or YYYYY or a few drops of ZZZZZZ to make it MY recipe.
Every previous attempt at Guisado came up lame, bland, and boring.
Yours makes COMPLETE sense.
Thank you, my friend.
And Cheers to you and yours on a memorable and important holiday.