Green Tomato Chile Verde
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
6 medium-size green tomatoes, divided
4 poblano peppers, seeded and divided
1 1/2 cups chopped fresh cilantro
5 garlic cloves
1/2 cup chopped sweet onion
1/2 cup hot water
1 (5-lb.) boneless pork shoulder roast (Boston butt)
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup olive oil
Corn tortillas, warmed
Green Tomato Salsa (see below)
1. Chop 3 tomatoes and 1 poblano pepper, and place in a large bowl. Stir in cilantro and next 3 ingredients. Process mixture, in 2 batches, in a blender or food processor until smooth.
2. Coarsely chop remaining tomatoes and peppers, and place in a 6-qt. slow cooker.
3. Trim and discard fat from pork. Cut pork into 2-inch cubes. Combine pork and next 3 ingredients in a large bowl, and toss to coat. Sprinkle with flour, and toss to coat.
4. Cook pork, in batches, in hot oil in a large skillet over medium-high heat, turning occasionally, 10 to 12 minutes or until golden brown. Place pork over tomato mixture in slow cooker. Pour pureed tomato mixture over pork.
5. Cover and cook on LOW 6 to 7 hours or until pork is tender. Season with salt and pepper. Serve chile verde with tortillas and Green Tomato Salsa.
For the Green Tomato Salsa:
2 medium-size green tomatoes, finely chopped
1/2 small onion, finely chopped
1 jalapeño pepper, seeded and minced
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
Combine tomatoes, onion, jalapeño pepper, cilantro, lime juice, and salt in a bowl. Cover and chill until ready to serve.