This delicious recipe is provided by Rick Bayless. Source: Martha Stewart Show, Winter 2006. For 4 servings. Ingredients: For the salsa: 3 to 6 dried, dried chipotle chiles, or canned chipotle chiles en adobo, 1/4 to 1/2 ounce each, 3 large garlic cloves, 5 medium (about 8 ounces) tomatillos, husked, rinsed, halved, 2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes, 1 tablespoon olive oil, 1/2 pound boneless lean pork shoulder, cut into 1/2-inch pieces (optional), 1 medium white onion, thinly sliced, 1 1/2 cups sliced Swiss chard, 1 teaspoon coarse salt, 4 cups peeled, seeded, cut into 3/4-inch cubes fresh pumpkin, preferably from a brown or green Mexican pumpkin or 2-pound pie pumpkin cut into 1 1/2-pound wedges. Directions: 1. Make the salsa: If using dried chiles, preheat a large nonstick skillet over medium heat. Add the chiles and toast, turning frequently and pressing down with a flat spatula, until very fragrant, about 30 seconds. Transfer the chiles to a small bowl and cover with hot water. Let sit until the chiles are rehydrated, about 30 minutes, stirring occasionally to ensure even soaking. 2. Put the garlic and tomatillos in the skillet. Toast, turning occasionally, until softened and blackened in spots, about 3 to 4 minutes for the tomatillos, 5 minutes for the garlic. Transfer the garlic, tomatillos, and their juices to a food processor or blender jar. 3. Drain the chiles from the soaking water or canning liquid and discard the liquid. Add the chiles to the tomatillos and process to a finely textured puree. Set aside. 4. If using fresh tomatoes, put them on a baking sheet and place the sheet under the broiler 4 inches from the heat. Broil until one side is blackened, about 6 minutes. Flip the tomatoes over and broil the other side for another 6 minutes. Cool, then peel and roughly chop. Transfer the tomatoes and any juices to a small bowl; set aside
27.04.2023 @ 05:34
This delicious recipe is provided by Rick Bayless. Source: Martha Stewart Show, Winter 2006. For 4 servings. Ingredients: For the salsa: 3 to 6 dried, dried chipotle chiles, or canned chipotle chiles en adobo, 1/4 to 1/2 ounce each, 3 large garlic cloves, 5 medium (about 8 ounces) tomatillos, husked, rinsed, halved, 2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes, 1 tablespoon olive oil, 1/2 pound boneless lean pork shoulder, cut into 1/2-inch pieces (optional), 1 medium white onion, thinly sliced, 1 1/2 cups sliced Swiss chard, 1 teaspoon coarse salt, 4 cups peeled, seeded, cut into 3/4-inch cubes fresh pumpkin, preferably from a brown or green Mexican pumpkin or 2-pound pie pumpkin cut into 1 1/2-pound wedges. Directions: 1. Make the salsa: If using dried chiles, preheat a large nonstick skillet over medium heat. Add the chiles and toast, turning frequently and pressing down with a flat spatula, until very fragrant, about 30 seconds. Transfer the chiles to a small bowl and cover with hot water. Let sit until the chiles are rehydrated, about 30 minutes, stirring occasionally to ensure even soaking. 2. Put the garlic and tomatillos in the skillet. Toast, turning occasionally, until softened and blackened in spots, about 3 to 4 minutes for the tomatillos, 5 minutes for the garlic. Transfer the garlic, tomatillos, and their juices to a food processor or blender jar. 3. Drain the chiles from the soaking water or canning liquid and discard the liquid. Add the chiles to the tomatillos and process to a finely textured puree. Set aside. 4. If using fresh tomatoes, put them on a baking sheet and place the sheet under the broiler 4 inches from the heat. Broil until one side is blackened, about 6 minutes. Flip the tomatoes over and broil the other side for another 6 minutes. Cool, then peel and roughly chop. Transfer the tomatoes and any juices to a small bowl; set aside