Last weekend since it was a long weekend (Labor Day weekend). Yes I know I am about a week behind on posting. So last weekend I made lots of good foods! So if there were 2 of anything I had fun taking Boobie pictures…
I also got a HUGE zucchini from my Mother in law to make zucchini bread, and some huge onions at the Farmer’s market to make green chile with and salsa
I had a hey day with the pictures (as you can tell)
The frosting is made with the cream cheese and dogs love these!
Normy and I also found a chile place where they roasted green chiles and I wanted to get some to make some green chile.
I used a Green chile recipe to go by and then I started adding stuff and made it up on my own as I went…
ok so for part of this Green chile I used this recipe as a guide to start with
2 yellow onions, chopped
1 pound Tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
10 flour tortillas, warmed
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil
and spread on a baking sheet.
Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
This is where I come in and added the green chilis I got and I also added a can of diced tomatoes. I left the skin on the chilis and you know that is a no, no. But I added it for the color, and the chile still tasted good, just the skin of the chiles does not break down and I knew this but still added it for color. (I do NOT recommend doing so) Live and Learn.
I added in 2 bags of mild and one bag hot – (bags meaning the bags they give you at the chile place, think they call it a bushel)
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.