|Name:||Green Garlic Chilli||Contributor:||Martin Golding|
|Description:||Green Garlic Chilli||Posted:||1994-08-17|
|Key words:||pork, chili||Category:||Main Dishes|
|Ingredients:||1 lb pork (I used tenderloin)
black pepper and chili powder
1/2 c garlic oil
1 medium onion, halved, peeled and sliced
3 ancho-style (medium sized, green, pointy, mildly hot) peppers
1 can (16 oz? the large can) tomatillos and liquid
1/2 c roast garlic puree (Roasted Garlic Alioli?)
|Preparation:||Cut pork in 1" cubes. Half, peel and slice the onion. Seed and slice the peppers and jalapeno. Chop, pulverise or blend tomatillos without draining.
Sprinkle the pork with black pepper and chili powder to taste, let sit for a bit for the flavors to meld.
Heat up the oil in a wide, deep saucepan or wok. Brown the tenderloin (I cut mine too small (1/2 ") and cooked it too brown, it got tough. Tasty, but tough) in small batches. Remove with a slotted spoon, and set aside.
Saute the onion and peppers until tender. Add the pork, the tomatillos, and the garlic puree. Simmer until thick enough (none=soup, about an hour=pudding).
It makes great dipping and sopping stuff, so serve it with good bread.
The peppers could probably be any reasonable equivalent, eg, three bell peppers with a habanero for enthusiasm.
|Notes:||Eat garlic and amuse your friends.|