Pork Green Chile – Normy Cooks

Normy loves him some green Chile. We got some hatch green chilies from our friends Allan Karen (thanks guys) so Normy wanted to make some Green Chile. So here you go. Normy cooks…

When Normy cooks and I want (of course) to take pictures and its difficult for me as he has no desire to go slow so that I can get pictures. And when I do ask him to slow down or wait hold it, he gets very impatient. He always tells me Dear god woman, just let me cook here!

So first grab a pot and fill it with water and place it on a burner and turn to high heat, salt the water as well

So grab a yellow onion and chop it up
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then grab 3 tomatoes
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put and x in the bottom of the tomato with a knife, helps for peeling them later
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then grab 10 tomatillos
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peel the outer husk/skin off the tomatillo
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Ha! I taught him that
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then grab a bag of green chilies, I think there are like 8-10 chilies in one bag. Normy of course chose hot, because he loves spicy!

Peel the skin off the chilies
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always a fun job
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once the water is boiling add the tomatoes in
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and add in the tomatillos as well
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get a medium bowl and add cold water and ice to make an ice bath
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boil the tomatoes for about 10-15 minutes or until you see the skin start to peel away
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add the tomatoes to the ice bath to stop them from continuing to cook
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then peel the rest of the skin off the tomatoes
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then add the tomitillos to the ice bath
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Then chop the tomatoes, into medium chunks
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then chop the tomatoillas as well, into medium chunks
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set tomatoes and tomatillos aside
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then grab the green chiles that you cleaned the outer skin off and chop the chiles into medium chunks
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Normy used diced pork for his Chile

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two packages (one package 1.46 and the other 1.47 pounds)
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Grab a big pot and heat to medium high heat and add a little bit of vegetable or canola oil
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while you wait for the pan to get nice and hot and oil is smoking season the pork with salt and pepper
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add a single layer of diced pork to the hot pan
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and brown a little all over, 5-7 minutes
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once the pork is cooked, add it to a bowl
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then cook more pork, in a single layer, don’t overcrowd the pork
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chef Normy
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cook all the pork, in batches, then set aside once its all cooked
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turn the heat down to medium heat and add the chopped onions
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cook onions 7-10 minutes or until translucent, stirring occasionally
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while onions cook, mince up 2-3 garlic cloves
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add the minced garlic to the onions
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saute for about a minute, until you smell the garlic, stir garlic in with onions

then add in the green chilies
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stir everything together
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then add in the tomatoes and tomatillas
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stir together
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Normy added a spice that he got from the farmers market last year with the green chilies for green Chile, I have no idea whats in it, all I know is its got some kick to it and tastes great. So Normy added a tablespoon of that to the pan
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add a teaspoon of cumin
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stir everything together
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and in the pork
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add in some chicken broth (2 cups)
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add more if you need too, Normy did 2 more cups, so a total  of 4
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stir everything together
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simmer Chile for 2 hours or longer, uncovered, stirring occasionally
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serve nice and hot
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serve with sour cream and flour tortillas

Recipe

1 medium yellow onion, chopped
3 tomatoes, put an X in the bottom of each tomato
10 tomatillos, husks removed
1 bag/8-10 Hot green chilies with skins removed
So first grab a pot and fill it with water and place it on a burner and turn burner to high heat
then grab a bag of green chilies,
once the water is boiling add the tomatoes in
add in the tomatillos as well
get a medium bowl and add cold water and ice to make an ice bath
boil the tomatoes for about 10-15 minutes or until you see the skin start to peel away
add the tomatoes to the ice bath to stop them from continuing to cook
then peel the rest of the skin off the tomatoes
then add the tomitillos to the ice bath
Then chop the tomatoes, into medium chunks
then chop the tomatoillas as well, into medium chunks
set tomatoes and tomatillos aside
then grab the green chilies that you cleaned the outer skin off and chop the chilies into medium chunks
Normy used diced pork for his Chile
two packages (one package 1.46 and the other 1.47 pounds)
Grab a big pot and heat to medium high heat and add a little bit of vegetable or canola oil
while you wait for the pan to get nice and hot and oil is smoking season the pork with salt and pepper
add a single layer of diced pork to the hot pan
and brown a little all over, 5-7 minutes
once the pork is cooked, add it to a bowl
then cook more pork, in a single layer, don’t overcrowd the pork
cook all the pork, in batches, then set aside once its all cooked
turn the heat down to medium heat and add the chopped onions
cook onions 7-10 minutes or until translucent, stirring occasionally
while onions cook, mince up 2-3 garlic cloves
add the minced garlic to the onions
saute for about a minute, until you smell the garlic, stir garlic in with onions
then add in the green chilies
stir everything together
then add in the tomatoes and tomatillas
stir together
Normy added a spice that he got from the farmers market last year with the green chilies for green chile, I have no idea whats in it, all I know is its got some kick to it and tastes great. So normy added a tablespoon of that to the pan
add a teaspoon of cumin
stir everything together
and in the pork
add in some chicken broth (2 cups)
add more if you need too, normy did 2 more cups, so a total of 4
stir everything together
simmer Chile for 2 hours or longer, uncovered, stirring occasionally
serve nice and hot
serve with sour cream and flour tortillas
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