JOHN KORMAN / CHUY'S
Step One: Tomatillo Sauce: Yields: 1 qt.
Margarine 2 Tbsp.
Tomatillos, cleaned, roughly chopped 2 lbs (approx. 25)
Cilantro, chopped 4 Tbsp.
Green onions, chopped 2 ½ oz.
Jalapeño slices, with juice 4 Tbsp.
Lime juice, fresh 1 Tsp
Water 3 cups
Vegetable base 1 ½ Tbsp.
Salt, garlic and sugar 1 pinch of each
Cornstarch 5 Tbsp.
1. Clean and wash the vegetables.
2. Heat margarine in a large stock pan
3. Put cilantro, green onions, jalapeños, lime juice and 1/2 pound of roughly chopped tomatillos (approx. 6) in a food processor.
4. Blend at low speed.
5. Add the rest of the tomatillos. Blend until puréed
6. Add tomatillo mixture to margarine. Sauté 10 minutes until it stops foaming.
7. In separate pan, mix cornstarch completely in water.
8. Stir vegetable base, salt, garlic and sugar into cornstarch mixture.
9. Add vegetable stock mixture to tomatillo purée. Bring to a boil, then continue to simmer (low boil) for approx. 10 minutes, stirring constantly until sauce thickens. Season to taste.
Step Two: Green Chile Pork Carnitas: Yields: 8-10 Servings
Pork Stew Meat/Tips 1"x1" cut 5lb
Chicken blend spice 3 Tbsp
Salad oil 2 oz
Water, warm 2 qt
Tomatillo Sauce (from above recipe) 1 qt
Green chiles (roasted/de-seeded-buy from Chuy's) 1 qt
1. Season pork with chicken blend.
2. Heat oil in braising pot, add pork and sear until golden brown, then add 2 QTS water. Let simmer for 25 minutes until pork is tender and stock has been reduced by half.
3. Combine Tomatillo Sauce and green chiles in a large mixing bowl. Use STICK BLENDER to blend until a smooth consistency. Add to simmering pork, let simmer for 25 min. Test pork for tenderness. May need additional time to cook.
4. Separate Carnitas into separate bowls for presentation (approx. 8oz per bowl). Serve with fresh corn tortillas, pico de gallo, cheese, shredded lettuce and sour cream.
Goes great with charro beans and green chile rice.