Denver Green Chili Recipe of the
Week - 9/23
Denver Green Chili Recipe of the
Week - 9/23
Skillet Green Chile Fajitas
(Quick & easy )
This is a quick, tasty, and very forgiving recipe. To add “heat”, add diced
medium hot or hot green chiles to taste (not strips as it will not blend).
I made this with no accompaniments except the Anaheim Chili Verde Salsa, which
added a nice accent. I used Lawry’s Tequila Lime marinade for the citrus vinaigrette.
This is a bit different from traditional fajitas in that it has a sauce on
it.
.
Ingredients:
1 1/4 pounds boneless pork loin
1 tablespoon chili powder
2/3 cup bottled citrus vinaigrette
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
4-6 mild roasted green chiles, cut into wide strips
1 large onion, cut into 1/4- to 1/2-inch slices (about 2 cups)
salt
Optional accompaniments: shredded lettuce, guacamole, black beans, refried
beans, pico de gallo, sour cream, Anaheim Chili Verde Salsa (see below), shredded
cheddar or Monterey jack cheese.
4-8 flour tortillas
Preparation:
Cut the pork loin into thin, narrow strips and place in shallow dish. Sprinkle
pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over
pork and mix to coat. Let marinate 10 minutes.
Put pork mixture in a large skillet and sauté on medium high heat until
pork begins to brown, and then add vegetables. Cover and cook until vegetables
are tender, stirring occasionally, about 8-10 minutes total.
Serve family-style with steamed tortillas and your choice of accompaniments.
Serves 4
Preparation time: 30 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Anaheim Chile Verde Salsa
This is a tart, tangy salsa with a distinct cilantro taste. It was very good
with the fajitas and works well with burritos, tacos, and many
other dishes.
Ingredients:
1 ½ cups green Anaheim chiles, roasted, peeled and seeded
2 cups coarsely chopped tomatillos
1 cup chicken broth
2 garlic cloves
1 cup packed fresh cilantro sprigs
salt to taste
Preparation:
Remove husks from fresh tomatillos and rinse tomatillos under warm water to
remove stickiness, then chop coarsely. In a saucepan simmer tomatillos, broth,
and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos
and about 5 minutes if using canned. Add chiles to tomatillo mixture. Cool
salsa slightly and in a blender pulse until coarsely chopped (use caution when
blending hot liquids). Salsa may be made up to this point 2 days ahead and
cooled, uncovered, before being chilled, covered. Bring salsa to room temperature
or reheat before proceeding.
Just before serving, in blender pulse salsa with cilantro until cilantro is
finely chopped (use caution when blending if salsa is heated) and season with
salt.
Makes about 3 cups.
Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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