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tomatillos and pork

shivani Sep 19, 2008 11:54 AM

I'm looking for a recipe that for a pork shoulder and tomatillos; a friend mentioned a recipe with cilantro and potatoes, and a pork shoulder, but i can't seem to locate anything online. Andy suggestions?

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  1. LindaWhit RE: shivani Sep 19, 2008 12:27 PM

    Is it this Rick Bayless recipe? http://www.msnbc.msn.com/id/4422783/

    3 Replies
    1. re: LindaWhit
      shivani RE: LindaWhit Sep 19, 2008 02:16 PM

      this looks good--thanks. have you made this before? just wondering if you could use a pork shoulder or butt instead, and maybe cook it a longer so the meat is shreddable....

      1. re: shivani
        paulj RE: shivani Sep 19, 2008 06:18 PM

        If using shoulder, butt, or country ribs, I'd cut the meat into large chunks, trimming off the obvious fat. It can browned like the loin in the recipe, etc.

        I'd allow up to 2 hrs of simmering. 1 hour may be enough, but it would be better all more than enough time, rather than less. Also I'd leave out the potatoes or cook them separately.

        1. re: paulj
          jodymaryk RE: paulj Sep 19, 2008 08:47 PM

          I made up a recipe similar to the Rick Bayless and did us potatoes, but added them towards the end of the cooking time, maybe the last 30-45 minutes. I like them to cook and break down, just a little. I love to use anaheim chilies, roasted, peeled and seeded and a few pasillas, also roasted, peeled and seeded for some darker color, plus a few whole jalapenos or serranos for some heat. Serve over rice, beans or just as a stew with tortillas. The last time I did this, I used pork loin, due to lower fat/calorie content. Weight Watcher member!

    2. p
      pepperqueen RE: shivani Sep 19, 2008 11:16 PM

      Look for a recipe for New Mexico green chili. I make a wonderful green chili, but I don't have a recipe--experimented for a long time to duplicate the green chili at Las Delicias in Denver and was finally sucessful. Because I don't measure anything, it would be almost impossible to pass it along. I am laughing at all of the near disasters that came from the experiments (including adding green food coloring because it didn't look right--pork turned green).

      1 Reply
      1. re: pepperqueen
        poster2 RE: pepperqueen Feb 28, 2011 11:28 AM

        I have tried for years, to duplicate that roasted flavor, like the green chili from Las Delicias. What is the secret?

      2. JonParker RE: shivani Sep 20, 2008 04:06 AM

        I think this is what you're looking for. It's very good.


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