Thursday, April 8, 2010

chile verde

crock pot chile is great for days when it's too warm to cook a lot inside, but gets a little chilly in the evening. this was my first time working with tomatillos - i get so excited when i try a new ingredient.  i wanted to make this recipe this because i *love* salsa verde, and what could be better than big bowl of it for dinner?  typically chile verde is made with pork, so i modified my pork chop recipe and used it in this recipe.  it was a fantastic addition, so don't forgo it!

for the shredded pork:
  • 3/4 cups wheat gluten
  • 1/2 cup veggie broth, divided
  • 1/4 teaspoon celery salt
  • 2 tablespoons low sodium soy
  • 2 tablespoons cup cold water
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
for the chile:
  • 10-12 small-medium tomatillos
  • 1 poblano pepper
  • 1 serano pepper 
  • 2 jalapenos
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 2 cups veggie broth
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/8 small onion, finely minced
to make the shredded pork, mix the dry and wet ingredients (use only 1/4 cup of the veggie broth) in two separate bowls, then mix wet into dry and kneed for a few minutes.  once the gluten starts to form, create a large flattened 'chop' and place in glass baking dish with the 1/4 cup of veggie broth (to prevent sticking).  bake at 375°f for 40 minutes.  pull out and set aside.

peel the paper husk of each tomatillo and rinse thoroughly.  next, drill out the small core of the tomatillo and slice long-wise into thirds.  each slice should be no more than a 1/2 inch thick.  place the slice on a large foil-lined baking on 375°f for 20 minutes.  during this time, they will release a lot of water, so when they are done baking, i pull them out drain as much water off the pan as possible.  then turn on broiler, and broil for about 6 minutes until they start browning in spots.

next, de-seed the poblano, serano and jalapeno peppers and slice each pepper into quarters.  move the tomatillos to a separate dish and lay the other peppers on the baking sheet.  also, place the seitan pork with the peppers and broil for 10 minutes, flipping the pork at the 5 minute mark.   the seitan will start to bubble and crisp on the outside (don't let it burn), which makes for a nice texture in the chili. once the setian pork has cooled, cut it into bite size pieces.

put tomatillos and rest of peppers in a food processor and chop for about 20 seconds - until no peppers left. in a 3 quart sauce pan or small crock pot, add the blended peppers, rest of chili ingredients and cubed pork.  simmer on low for a minimum of 3 hours.

don't be scared off by all the peppers, it was surprisingly mild (with just a little heat).


jessy said...

tomatillos are super fun to cook with, and i too get all excitedfaced about new ingredients to cook with. w00t! i'm thinking we can use tempeh for our pork to make it gluten-free. ooooh, dan is going to love this recipe, miss v.! he sooo super loved salsa verde, and i realy dig it as well. the weather right now is totally perfect for this, you're right - cool nights and warmer days. thanks again for another great recipe (and another awesome photo for me to drool over!)!

VivaciousVegan said...

You are seriously channeling my foodie brain! I was jus wondering of I could make Chile verde or carnita's...great idea!! I think I will cheat and buy my sauce!!!

The Voracious Vegan said...

I've never had chile verde but now I'm going to have to! This looks so spicy and fresh and delicious. Such great flavors going on in here, can't wait to give it a try.

two vegan boys said...

Yum. I love tomatillos.

two vegan boys said...

We missed the Cap 10k because we were at the beach. It has a crazy turnout every year, but is so fun. That is cool you were here.

And yes, jicama is great. I too have been thinking of recipes ever since I tried it.

Hope you have a great weekend.

dreaminitvegan said...

Just stumbled upon your blog and it's fabulous! My husband would love this chile verde. I've been wanting to use tomatillo's but just haven't.