Easy Pressure Cooker Pork Chile Verde

Easy Pressure Cooker Pork Chile Verde

Wednesday, November 15, 2017

Ingredients

• 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
• 3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
• 2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
• 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
• 2 serrano or jalapeño chilies, roughly chopped, stems discarded (see note)
• 8 ounces white onion (about 1 medium; 225g), roughly chopped
• 6 medium cloves garlic, peeled
• 1 tablespoon (15g) whole cumin seed, toasted and ground
• Kosher salt
• 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
• 1 tablespoon (15ml) Asian fish sauce
• Fresh corn tortillas and lime wedges, for serving

Directions

In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.

Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.

Note: If you'd like, you can use other fresh green chilies in place of Anaheims, Poblanos, and serranos. Using 100% Hatch chilies is a good way to go. You can also replace the fresh chilies with frozen or jarred roasted green chilies, using the same amount by weight.

Why It Works

• Adding all the ingredients to the pressure cooker, with no extra liquid, makes for an intensely flavored stew that cooks in its own juices.
• Fish sauce adds umami depth to the dish once it's cooked.

Original Recipe @http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html

Buckwheat Galette Tips

Buckwheat Galette Tips

Sunday, November 5, 2017

David, if I can make good galettes, you can too. The galette recipe I was given by my Bretonne mother-in-law contains an egg (!) and a bit of salt. It came with two rules: one, that you absolutely must let the batter rest at least three hours, preferably overnight, and two, that you never reverse direction when using the rateau.

Pour pimper vos galettes… If they’re are a total disaster, I have a galette cookbook that suggests you mix the remaining batter with an egg, a bit of sugar, a squeeze of lemon and a grated apple. Cook it in a frying pan, flipping very carefully with the aid of a dinner plate. You’ll get a thick, dense pancake which you can serve in slices, maybe with some honey or jam – a bit like a sweet paillaisson de pomme de terre. Delicious!

Chicken Enchilada Recipes

Chicken Enchilada Recipes

Chicken Enchilada Recipes

Ingredients:

• 1 whole chicken (makes 15 – 18 enchiladas) or
• 5-6 thighs (9 – 12 enchiladas)
• Corn tortillas
• vegetable oil
• 12 oz. of mild cheddar cheese, grated
• 1/2 cup yellow onion, finely chopped
• enchilada sauce
• sour cream optional
• guacamole optional

Directions:

Preheat oven to 400 degrees F.

Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice is yours.

Rinse your chickens in cold water and place them in a pot and fill with water. You are going to boil the chicken for 1/2 hour.

Always test your chicken to make sure it is done. You don’t want to see any red juices coming out of the chicken.

When done, remove the chicken to a dish to cool off.

When the chicken is cool enough to touch, you will debone the chicken. Discard the skin, bones, grisle, and any other parts you don’t want to eat!

Try not to leave your chicken out at room temperature too long. You don’t want to encourage bacterial growth.

Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. If you have ever considered buying one good knife for your kitchen, here is one I have been happy with. I use it all the time and love it. It’s razor sharp and lightweight.

At this point you can start assembling your chicken enchiladas. If you want to keep your chicken warm just put it in a pot on the stove in the liquid it was cooked in.

Heat the vegetable oil on medium high heat in a frying pan big enough to fit the tortillas in.

Assembly Time

1. When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don’t, your oil is not hot enough.
2. Lift and dip the tortillas in and out of the oil 3 times fairly quickly.
3. The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long,the tortillas get stiff and are hard to roll. Toss those aside and try again. If you make these chicken enchilada recipes enough times, you will get good at it.
4. Now dip the tortillas in hot enchilada sauce to coat them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.
5. You might want to wait 1 minute to let the tortillas cool.
6. Now add a large spoonful of chicken on top of the coated tortilla. Lay it right down the middle from end to end.
7. Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that the opening is now on the bottom.
8. Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn’t fall out.
9. After a little practice you’ll realize that making these chicken enchilada recipes is a breeze.
10. After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.
11. Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. Use a much or as little as you desire.
12. Then sprinkle finely chopped yellow onions on top or not.
13. Place the enchiladas in the oven. You don’t need to cover them with foil.
14. Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes.
15. When you see that the cheese has completely melted and the sauce is bubbling around the edges, you know it’s hot enough.
16. Take the chicken enchiladas out of the oven and serve immediately.

Try our easy chicken enchilada recipe. It will get you out of the kitchen sooner and your family will love it.

Would you like to try Mamasita’s chicken enchiladas recipe sumbitted by one our our website viewers? This one is delicious, easy and a great way to use up your left over chicken.