Chile Chile Bo Bile Banana Fanna Fo Fille ...Name Game Version of Chile Verde

That seemed like a funny title until you see that phonetically "Bill-e" reads as "bile". Like the green stuff. And speaking of green, we are proud to bring you Pork Chile Verde with Chile Cheese cornbread and salad to remain nameless until I get to its paragraph. Just don't think about the bile.

Mangia!

Slow Cooker Pork Chile Verde*

1 1/2 pounds tomatillos

1 1/2 pounds boneless pork shoulder (Left over from chiles en nogada!), trimmed of excess fat and cut into 2 to 3 inch cubes

Salt

Freshly ground black pepper

Olive oil

1 large yellow onions, chopped

3 garlic cloves, peeled and finely chopped

2 jalapenos, seeds and ribs removed, chopped

1 Poblano chile, seeds and ribs removed, chopped

1 bunch cilantro leaves, cleaned and chopped

1 Tbsp of dried oregano

1 Tbsp cumin

2 1/2 cups chicken stock

Pinch of ground cloves

Garnishes:

Chopped green onions

Chopped cilantro

Sour cream (I use plain Greek yogurt)

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. Add the chiles and the spices and saute for a minute or two to release flavors. 

Transfer the vegetables to the bottom of the slow cooker and place the pork cubes on top. Pour the tomatillos and released juices into the cooker. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves and cilantro and stir to combine.

Cook on low for 7 or 8 hours. Adjust the seasoning to taste with salt and pepper. Serve with warmed corn tortillas.

* To do this without a slow cooker, do all the saute work in a heavy dutch oven or large stockpot, and load everything into it after the saute step. Bring to boil, reduce to simmer and cook uncovered for about 2 to 3 hours.

Chile Cheese Cornbread

1 cup butter, melted

1/2 cup white sugar

3/4 (7 ounce) can chopped green chile peppers, drained

1/4 cup shredded Monterey Jack cheese

1/4 cup shredded Cheddar cheese

1/4 cup chopped green onions

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 tbsp chile powder

1/4 teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in chiles, onions, Monterey Jack and Cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder, chile powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Nameless Pseudo-Mexican Salad with Jicama, Avocado and Tomatoes

6 cups mixed salad greens
3/4 cup peeled chopped jicama (1/2" dice or just whatever)
1 cup yellow and 1 cup red grape tomatoes, sliced in half
1/2 cucumber diced (1/2")
1 bunch green onions chopped
1/2 bunch cilantro leaves chopped
2 avocados, diced (yes, 1/2")
Handful of pomegranate seeds

Garlic Cumin Lime Dressing

Juice of 2 limes
4 tbsp. olive oil
1 garlic clove minced and mashed (remember the Two Hot Tamales lesson?)
1/2 tsp cumin
1 tsp honey
S and P to taste

Toss veggies with dressing. You could top with some crumbled queso fresco.