Pork Carnitas

Original recipe makes 12 servings

1/4 cup vegetable oil
4 pounds pork shoulder, cut into a few large pieces
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3 tablespoons kosher salt
1 onion, chopped
2 cloves garlic, crushed
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
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Preheat your oven to 400 degrees

grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
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Season the pork with salt
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Then place the pork in the pan,
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brown on all sides, (takes about 10-12 minutes)
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Add the onion,
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garlic,
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lime juice,
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chili powder,
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oregano, and cumin.
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Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
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Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
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Transfer the pork shoulder to a large baking sheet, reserving the liquid.
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Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
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Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
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I had Normy stop at Santiago’s on his way home to get some green Chile, to go with our Carnitas. THE BEST Green chili ever!
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I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile
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Recipe

  • Original recipe makes 12 servings
  • 1/4 cup vegetable oil
  • 4 pounds pork shoulder, cut into a few large pieces
  • 3 tablespoons kosher salt
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • The original recipe calls for- 4 (14.5 ounce) cans chicken broth, I just used better than Bouillon.
  • Preheat your oven to 400 degrees
  • grab a large dutch oven and place it on a large burner and heat burner to high heat, and add the veggie oil to the pan.
  • Season the pork with salt
  • Then place the pork in the pan,
  • brown on all sides, (takes about 10-12 minutes)
  • Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
  • Pour in the water for the chicken Bouillon and then add amount of Bouillon it calls for on the jar, and bring to a boil.
  • Lower the heat to medium-low, cover pot with lid, and continue to simmer until pork is very tender, about 2 1/2-3 hours.
  • Transfer the pork shoulder to a large baking sheet, reserving the liquid.
  • Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Place pork back in the oven and bake until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and then shred the meat as it browns.
  • I served my Carnitas with flour tortillas, sour cream, cheese and homemade pico de gallo and green Chile

Raspberry Filled Donut Muffins

Got the recipe from here

¾ cup sugar
1 large egg
3/4 cup all purpose flour
3/4 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg
¼ c vegetable oil
¾ c whipping cream
1 tsp vanilla
1/2 cup raspberry jam
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melted butter
powdered sugar
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Preheat your oven to 350 degrees

Sift together the all purpose flour
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and cake flour, salt,
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and baking powder
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and freshly ground nutmeg.
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Then set aside.

In a mixer, mix together the egg
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and sugar
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until a light yellow color.
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Add the oil
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mix in well, then add the whipping cream until it’s well blended
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then add in the vanilla
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Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not overmix the batter.
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Bake for about 15-18 minutes for large muffins.
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Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
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Let them cool for 10 minutes before removing them from the pan.

When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.

Push the tip into the center of the muffin and fill the cavity with the jam
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When all of your muffins are filled,
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brush the outsides of the muffins with a little melted butter and roll them in powdered sugar
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Recipe

  • ¾ cup sugar
  • 1 large egg
  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground nutmeg
  • ¼ c vegetable oil
  • ¾ c whipping cream
  • 1 tsp vanilla
  • 1/2 cup raspberry jam
  • melted butter
  • powdered sugar
  • Preheat your oven to 350 degrees
  • Sift together the all purpose flour
  • and cake flour, salt,
  • and baking powder
  • and freshly ground nutmeg.
  • Then set aside.
  • In a mixer, mix together the egg
  • and sugar
  • until a light yellow color.
  • Add the oil
  • mix in well, then add the whipping cream until it’s well blended
  • then add in the vanilla
  • Fold in the dry ingredients by hand just until they are incorporated into the batter. Be careful to not over mix the batter.
  • Bake for about 15-18 minutes for large muffins.
  • Check the muffins by sticking a toothpick in the center and making sure it comes out clean. When baked all the way threw, take them out.
  • Let them cool for 10 minutes before removing them from the pan.
  • When the muffins are cooled, fill a piping bag about 1/2 cup raspberry jam. Attach the long tip to fill cupcakes/muffins with to the piping bag.
  • Push the tip into the center of the muffin and fill the cavity with the jam
  • When all of your muffins are filled,

Chinese Cucumber Salad

Got the recipe from here

2 tablespoon soy sauce
1/2 cup rice wine vinegar
2 tablespoon sugar
2 tablespoon vegetable oil
Dash of sesame oil
2 teaspoon red pepper flakes
4 cucumbers, peeled,
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and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
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In a medium bowl,
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mix together the soy sauce,
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vinegar, sugar,
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oils
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and pepper flakes.
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Mix in the cucumbers
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and red bell pepper.
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Chill before serving
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Recipe

  • 2 tablespoon soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tablespoon sugar
  • 2 tablespoon vegetable oil
  • Dash of sesame oil
  • 2 teaspoon red pepper flakes
  • 4 cucumbers, peeled, and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced into strips
  • In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes.
  • Mix in the cucumbers and red bell pepper.
  • Chill before serving

Turkey Lettuce Wraps

Got the recipe from here 

Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

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For the filling: Brown the turkey in the oil
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in a large saute pan
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over medium-high heat until no longer pink.
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Add the mushrooms,
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scallions,
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garlic
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and water chestnuts,
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and cook until the mushrooms soften.
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In a small bowl, mix the soy sauce, brown sugar
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and vinegar,
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pour over the turkey mixture
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and cook 1 minute.
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Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce,
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vinegar,
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honey, mustard,
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Sriracha,
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sesame oil
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and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.
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Recipe

  • Filling:
  • 12 ounces ground turkey
  • 2 teaspoons vegetable oil
  • 8 ounces white mushrooms, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • One 6-ounce can water chestnuts, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • Drizzling Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard or spicy mustard
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon sesame oil
  • 8 to 12 large iceberg lettuce leaves, cleaned and dry
  • Shredded carrots, for serving
  • Bean sprouts, for serving
  • Chopped fresh cilantro, for serving
  • For the filling: Brown the turkey in the oil in a large saute pan
  • over medium-high heat until no longer pink.
  • Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
  • In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
  • Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Cinnamon Crispas

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1 Cup sugar
3 Tablespoons ground cinnamon
2 cups vegetable oil
6 Medium flour tortillas, each cut into 4 wedges
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Heat oil in a large deep, pot over medium-high heat until shimmering but not smoking 10 minutes.
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Then line a plate with paper towels and set aside.

Once oil is hot, add 2-3 tortilla wedges,
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fry until golden brown, about 1 to 2 minutes per side.
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Remove chips to the plate lined with paper towels and let cool for a minute
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Combine sugar and cinnamon in a freezer bag
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seal the bag and mix the cinnamon and sugar really well

then drop a 1-2 tortilla wedges in the bag at a time,
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seal the bag again and coat the tortillas with the cinnamon and sugar, being careful to not break them.
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I also recommend doing this over the kitchen sink, in case any of the cinnamon sugar leaks out
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Repeat with remaining tortillas.

Place in a bowl and serve.
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Recipe

  • 1 Cup sugar
  • 3 Tablespoons ground cinnamon
  • 2 cups vegetable oil
  • 6 Medium flour tortillas, each cut into 4 wedges
  • Heat oil in a large deep, pot over medium-high heat until shimmering but not smoking 10 minutes.
  • Then line a plate with paper towels and set aside.
  • Once oil is hot, add 2-3 tortilla wedges,
  • fry until golden brown, about 1 to 2 minutes per side.
  • Remove chips to the plate lined with paper towels and let cool for a minute
  • Combine sugar and cinnamon in a freezer bag
  • seal the bag and mix the cinnamon and sugar really well
  • then drop a 1-2 tortilla wedges in the bag at a time,
  • seal the bag again and coat the tortillas with the cinnamon and sugar, being careful to not break them.
  • I also recommend doing this over the kitchen sink, in case any of the cinnamon sugar leaks out
  • Repeat with remaining tortillas.
  • Place in a bowl and serve.

Tostones (Fried Plantains)

I have never had plantains in my life. So when my hubby made these I was a little unsure. But they are really yummy. He fries them not once, but twice and then you dip them in ketchup, weird I know. But they are really good. Don’t knock it till you try it!

You will need 4 green plantains
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cut the ends off, each plantain
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and then peel the outer skin off the plantain
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heat a medium skillet to medium high heat and add about 1/2 inch of vegetable oil
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while the oil heats up

cut the plantains into 1-1 1/2 inch thick slices
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once the oil is nice and hot add the sliced plantains to the oil
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Normy did 8-10 at a time
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fry for one to two minutes on each side until they are golden in color,
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grab a plate covered with a few layers of paper towels and remove the cooked plantains onto the plate and let the plantains hangout on the paper towels to drain excess oil, while you finish cooking the rest. Drain all plantains on paper towel lined plate.

once they are all cooked and drained, smoosh them flat with a tostonera, or any kitchen utensil that has a large enough flat surface (two plates work)
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add the plantains back to the oil fry them a 2nd time until they are crisp and golden brown, on both sides.
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once they are cooked, remove them from pan
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and place on a paper towel lined plate and sprinkle salt over the plantains and drain.
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serve hot and dip in ketchup
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Recipe

 4 green plantains, cut the ends off, each plantains
and then peel the outer skin off the plantain
heat a medium skillet to medium high heat and add about 1/2 inch of vegetable oil
while the oil heats up
cut the plantains into 1-1 1/2 inch thick slices
once the oil is nice and hot add the sliced plantains to the oil
Normy did 8-10 at a time
fry for one to two minutes on each side until they are golden in color,
grab a plate covered with a few layers of paper towels and remove the cooked plantains onto the plate and let the plantains hangout on the paper towels to drain excess oil, while you finish cooking the rest. Drain all plantains on paper towel lined plate.
once they are all cooked and drained, smoosh them flat with a tostonera, or any kitchen utensil that has a large enough flat surface (two plates work)
add the plantains back to the oil fry them a 2nd time until they are crisp and golden brown, on both sides.
once they are cooked, remove them from pan
and place on a paper towel lined plate and sprinkle salt over the plantains and drain.
serve hot and dip in ketchup

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