Tejas Green Chilie Chill with Pork Loin, Queso Fresco and Cilantro Rice

By akselden

Queso fresco is available at El Rey Mexican Foods, 178 Concord Street, South St Paul.

Ingredients

• 6 tbsp corn oil, divided
• 1 large onion, peeled and chopped
• 2 lb tomatillos, peeled and chopped
• 1 bunch cilantro, stems removed
• 3 tbsp cumin
• 4 cloves garlic
• 8 serrano peppers, chopped
• 1 qt homemade or canned chicken stock
• 3 lb pork loin, trimmed of afat, 1/2 inch dice
• 1/4 c lime juice
• 1 tbsp, salt
• 2 tsp black pepper
• 2 poblano peppers, roasted, peeled and julienned
• 1/2 lb queso fresco (cheese) crumbled
• Cilantro Rice (recipe follows)

Details

Servings 6

Preparation

Step 1

Heat 4 tablespoons of the corn oil in a 2 gallon saucepan. Add onion, cook until translucent. Add tomatillos, cilantro, cumin, garlic and serranos, cook until tomatillos begin to stew. Add chicken stock, simmer 20 minutes. Remove from heat and blend, in batches, until smooth. Return to low heat.
In a cast iron skillet, heat remaining 2 tablespoons, corn oil, brown pork in small batches. Stir pork with tomatillo mixtures, simmer until pork is render, about 20 minutes. Add lime juice, salt, pepper. Keep chili hot until ready to serve. While chili is simmering, prepare rice.

To serve place a rind of rice on each plate, then spoon chili into the center of each ring. Divide poblanos and queso fresco evenly over each plate.