Chile Verde, Spanish Rice, Corn Pudding

So it turns out that one of my favorite things to do on the weekend is make a bunch of food. Not only does this provide for many options during the rest of the week, utilizing leftovers and maximizing my budget, it also means if we have people over there's plenty to eat.

It also turns out that I love chili verde.

Or really, most Mexican food.

I tried making chili verde a few times before finding this recipe with simple ingredients and great results. I don't suggest using a slow-cooker for this-- I've had mixed results, mostly on the not-so-good-side. I prefer a stove-top simmer.

It's still a bit of a project if you're going to roast peppers and tomatillos and chop onions and jalepenos and such all on your own, but you could always cheat and buy the pre-chopped stuff if so inclined. Otherwise, expect this to take a chunk of your afternoon; make this on a day when you have time to spare. Trying to rush a slow-cooked dish is like trying to shove a square in a circle- it's unlikely to produce the desired result. Besides filling the house with an amazing aroma, it will give you the opportunity to prepare some other side dishes, get cleaned up and set the table.

If I'm going to make a pot of chili verde, I plan a whole week around Mexican food. I tend to make enough rice to last, and given the season and availability of fresh corn & zucchini, I like to make a pan of corn pudding. A couple of Saturdays ago the stars aligned and another Mexican Week was born.

chili verde

tools: knife, garlic press (or supermincingskillz), cutting board, gloves (for jalapenos), a couple of bowls to hold ingredients, a large stock pot, a large skillet, some spoons, a blender or food processor, some tongs and some tinfoil, two cookie sheets & measuring utensils.

ingredients:

1.5 lbs tomatillos a buncha garlic, like 6-8 cloves, unpeeled

2 jalepenos (3 if you're into spice), seeds & ribs removed, chopped

2 Anaheim chiles 1 bunch cilantro, washed

3.5 - 4 lbs pork shoulder, trimmed, 1-in cubes

Salt Ground pepper

Olive oil 2 sweet white onions, chopped

3-5 garlic cloves, peeled & minced, 2 tbsp fresh or 1 tbsp of dried oregano

2 cups chicken stock 1/2 cup light Mexican beer

pinch of cloves

this recipe originally came from simplyrecipes.com

Line 2 cookie sheets with foil. Remove the husks, wash and halve the tomatillos. Place them cut side down on the lined cookie sheets. Toss on the unpeeled garlic cloves. Broil for 5-7 minutes until they look nice and done and then pull 'em out. After rinsing, deposit the Anaheim chiles on the other cookie sheet and broil those, turning once, until the skin is nice and blackened. This takes about 4-6 minutes each side depending on your broiler. Pull it out and let every thing cool off until you can handle it with ease.

While those bad boys cool off, chop up your onions and rinse your cilantro. The original recipe calls for cleaning and stemming it but I figure, why bother? I just rinse mine and cut off the stemiest bottom portion. Put on the gloves (trust me, this part is IMPORTANT) and seed & de-rib your jalepenos. Chuck all of this into your food processor or blender.

By now the tomatillos and garlic should be touchable, so use your tongs and transfer them to the blender. Scrape the blackened skin and seeds from your Anaheims and add that, too. Blend.

If you didn't buy pre-cut pork, and you're trimming your own, now would be a good time. If you did buy chili verde pork (my local FoodMaxx & Lucky both carry pre-packaged, trimmed & cubed pork shoulder) then now would be the time for some liberal salting and peppering. Heat about two tablespoons of olive oil (not extra virgin, people-- you want the real deal here) in your large, heavy-bottomed skillet. When it starts to get that shimmer & slight wisps of smoke, add the pork. Don't crowd it!

Keep on browning in batches until you're finished and you've got a goldeny pile of pig on a plate. I like to transport with tongs, though the original recipe also mentions using a slotted spoon.

Ok, so now it's time for those onions to come into play, and the minced garlic. Drain the excess fat from the pork pan and put the onions to the heat. Add the garlic and cook on medium heat until limp and smelling fabulous. It takes about 5-8 minutes.

Relocate everything to your large stock pot in this order: meat, onion mixture, tomatillo sauce. Add the chicken broth, beer & a pinch of cloves. Adjust the heat and bring to a boil, then reduce to a simmer. Leave uncovered and stir occasionally as it simmers for no less than 2 hours and no more than 3.5.

spanish rice

tools: 10 inch skillet, 3 qt pot, spoon, stirring utensils, knives, cutting boards, can opener, measuring utensils

ingredients:

2 tablespoons olive oil 2 cups long grain white rice

3 cups chicken broth 1 tbsp tomato paste

1 onion, finely chopped 2/3 cup chopped carrots

4 cloves garlic, finely chopped 1 can diced green chiles, mild

1/2 cup sweet white corn

oregano

salt

Chop your onions, garlic and carrots. Olive oil goes into the heavy skillet. Heat it up over medium. Add the rice and brown until it's all toasty-smelling and carmely colored. It works well to use a flat edged wooden spoon to stir and toss the rice. While that's happening you should have your chicken stock (or sub vegetable if so desired) in the pot. Whisk the tomato paste into the chicken stock to remove all the lumps. Bring to a boil. When the rice is good and ready and browned add the onion, garlic & carrot. Stir until softened. Add the sweet white corn. (You can totally use frozen, just make sure to thaw it first.) Stir until warmed. Add the can of diced chile. Stir it up.

Now comes the tricky and occasionally messy part: transfer your rice mixture to the boiling stock. I use a ladle for the beginning until it's more manageable. Let the liquid come back to a simmer, turn to the lowest heat possible and let it go until the liquid is gone, usually between 15-25 minutes. (I always check it after 15 and find it's usually 15-20.) Turn off heat and let stand at least 5 minutes or until ready to serve.

Corn Pudding

I know this isn't the most delectable sounding dish but let me assure you: the mouthfeel of this creamy, buttery, yummy delight will change your mind about puddings forever.

This recipe is from Dona Tomas's cookbook.

tools: 13 x 9 inch shallow pan, knive, two bowls, a bundt pan (trust me), cutting board, knives

ingredients:

Butter for pan
3 cups fresh corn kernels (3 to 4 ears)
1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini)
1/3 cup flour
3 eggs
3 egg yolks
3 cups heavy cream
2 teaspoons kosher salt

Heat the oven to 375 degrees with a rack positioned in the center.

Cut the corn from the cob. The best way to do it is with a bundt pan. See : this guy cutting corn.

Dice your zucchini.

Butter a 13 x 9-inch casserole.
Place the corn and zucchini in a bowl and toss with the flour to evenly cover. Spread into the casserole.

Wipe the bowl clean and combine the eggs and yolks and whisk briefly. Add the cream and salt and whisk until fully incorporated.

Pour over the vegetables.

Bake about 1 hour, until lightly browned on top; it should feel like a firm pillow. Allow to cool 10 to 15 minutes before serving.

And if you have two ovens and time on your hands, you can be a crazy person and make cookies in the midst of it all.

I use the chile verde the rest of the week: burritos, enchiladas and by itself-- all delicous. The rice keeps for about 10 days, refrigerated in a tight container and the corn pudding lasts for about 4 days. It's great for breakfast.

The cookies, of course, go a lot faster.