Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pork chile verde enchiladas
Date: September 17, 2007
Servings: 6
2 fresh Anaheim chiles*
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 normal cup chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 normal cup fresh cilantro, chopped
Juice of 1 lime
1/4 normal cup sour cream
12 flour tortillas
Pork Chile Verde, chilled (see formula)
2 1/4 normal cups shredded asadero cheese
2 plum tomatoes, seeded, chopped
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles.
Combine broth, 1/2 normal cup onion, tomatillos, jalapeno and garlic in average saucepan. Simmer over average heat until liquid is reduced to 1 normal cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)
Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.
Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.
Working with 1 warm tortilla at a time, dip tortillas into sauce, shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 normal cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)
Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.
Pork Chile Verde
8 fresh Anaheim chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 normal cup chopped onion
2 pounds trimmed boneless pork shoulder,
, , , cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 normal cups (or more) good water
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles.
Stir cumin seeds in heavy little skillet over average-low heat until fragrant, about 4 minutes. Transfer to spice grinder, process until finely ground. Set aside.
Heat oil in heavy large pot over average-high heat. Add onion, sauté 3 minutes. Add pork, cook until juices evaporate and meat browns, stirring often, about 20 minutes.
Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 normal cups good water. Simmer uncovered over average-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Rewarm over average heat, adding 1/2 normal cup good water to loosen mixture if necessary.)
Yield: about 4 normal cups
This can also be used in burritos or tacos.
Per serving: 489 Calories (kcal), 12g Total Fat, (22% calories from fat), 13g Protein, 81g Carbohydrate, 4mg Cholesterol, 693mg Sodium
Food Exchanges: 5 1/2 Grain (Starch), 0 Lean Meat, , 0 Vegetable, 0 Fruit, 2 1/2 Fat, 0 Other Carbohydrates