Puerco en Salsa Verde (Pork in a Green Sauce)

Hello there! It is been a while since my last post, but I have been very busy.

Today I am sharing with you a delicious recipe made with pork belly, tomatillos, jalapeños and lots of love! Puerco en Salsa Verde is one of my absolute favourite dishes ever, especially if you add some sort of greens, in this occasion, I added some spinach, which gives the dish a more satisfying flavour and you’ll feel good to see the green bits in it.

The salsa is made with tomatillos, if you can’t find fresh tomatillos in London, do not hesitate to buy tin ones, the flavour will just change slightly, but they will taste good. I cooked my pork in advance as I wanted the pieces to be very tender and then I added the sauce. I served mine pork in green sauce with some tomato rice and refried beans, but if you want to you can serve them in tacos and add some fresh raw veggies to eat them.

So I hope you are all ok and you haven’t miss as much as I did. Please do not forget to leave a comment, they mean a lot to me!

Love,

Karla

Puerco en Salsa Verde

Serves 4

Ingredients

  • 500 gr pork belly cut in chunks
  • 1 peeled white onion
  • 3 peeled garlic cloves
  • 5 fresh tomatillos roughly chopped
  • 2 fresh jalapeños, stem off and chopped
  • A bunch of fresh spinach chopped
  • Salt to taste
  • Pinch of ground black pepper
  • Pinch of dried oregano
  • One tbsp of vegetable oil

Method

  1. Heat the oil in a casserole dish (dutch oven) and sealed the pieces of pork, making sure to not over crowd the pan while sealing the pork.
  2. Then add a pint of water, salt to taste, ground black pepper, oregano, half an onion & a garlic clove. Bring it to a boil and then low the heat down, put the lid on and cook the pork slowly until tender (around an hour)
  3. Once the pork is ready, blend tomatillos together with the rest of the onion, garlic and add one jalapeño chopped. Blend until smooth.
  4. Once you have the salsa, add it to the cooked pork and let it cook for 15 min.

When the salsa is cooked add the spinach and stir for a minute or two. Serve with some Mexican rice and refried beans or shred the pieces of pork and serve it as a taco garnish them with chopped onion and fresh coriander.*Note: If you want to make it spicier, just add more jalapeños. You can add other type of greens if you do not have spinach.Listo!Provecho!

Enchiladas Suizas (Swiss Enchiladas)

This is one of those recipes that I have very near to my heart because these lovely enchiladas were my dad’s favourite enchiladas. Every time he used to make them, we kind of used to lick the plate, I used to have around five!

I have been cooking these enchiladas for years, but I have never been able to recreate the flavour of my dad’s enchiladas, he used to have a special touch for food and he used to be able to make the simplest dish to taste amazing. Do you have a family recipe close to your heart as well? Let me know which one! I would love to know.

The story of these delicious enchiladas is quite interesting, apparently there was this guy that used to cook for Maximilian I, the only emperor that Mexico has ever had, and once the Mexican revolution started the guy went back to his home town Coahuila (a place in Mexico), taking with him some of the recipes that he used to cook for the emperor. Once back in Coahuila, he opened a restaurant where he mixed some of the recipes he learned at the palace with some traditional Mexican dishes and this is how these enchiladas were born, because the story says that they represent the Swiss Alps.

What a great story, right? I love the way recipes change according to necessities or time. Well, here is my recipe, probably a bit different from the original recipe, but in my family they are a whole success!

Enchiladas Suizas (Swiss Enchiladas)

Yield: 4

Enchiladas Suizas (Swiss Enchiladas)

Ingredients

  • 2 chicken breasts
  • 12 corn tortillas
  • 1 large fresh poblano pepper or a green pepper
  • 3 fresh tomatillos (if can’t find them, do not worry)
  • 1 medium onion
  • Small bunch of fresh coriander (cilantro)
  • 4 tbsp cream cheese
  • 1 cup double cream
  • 1/2 cup chicken stock
  • Salt to taste
  • 1 cup grated Monterey jack or cheddar cheese
  • 1 cup vegetable oil
  • You will need
  • An oven ceramic dish

Instructions

  1. Put the two chicken breasts in a saucepan in water, add salt. Once cooked. Let it cool and shred. Chop 1/2 an onion and some coriander and mix it with the chicken. Set aside.
  2. While the chicken is cooking, make the salsa. Charr the poblano directly over the hob burner. Once is blacken all around, wrap it in a plastic bag and leave aside for 10 min. Cut roughly the tomatillos. Then remove the poblano from the bag and take the skin, stem & seeds off.
  3. Add the flesh of the poblano pepper into a blender together with some fresh coriander, tomatillos and some of the stock where you cooked the chicken. Blend until smooth. Add salt to taste. Once ready set aside.
  4. Preheat the oven to 200 degrees F.
  5. Heat the oil on a frying pan and fry each tortilla individually. Stuff each tortilla as soon as you fry it with the shredded chicken, onion & coriander mix. Roll it and place it on the baking dish. Repeat the same method until you finish.
  6. Pour the creamy poblano sauce over the rolled tortillas and scatter the cheese. Place the enchiladas in the oven for 10 min or until the cheese has melted.
  7. Serve with some chopped coriander on top & sliced onion. Enjoy with some tomato rice and a nice agua fresca. Enjoy!
  8. Listo!
  9. Provecho!
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http://mexicanfoodmemories.co.uk/2018/03/15/enchiladas-suizas-swiss-enchiladas/

 

 

Crema de Rajas (Poblano Rajas Cream Soup)

There are days that all I fancy doing is nothing and today is one of those days, but at the end I ended up working a lot, where do time goes??? As I am writing this recipe is almost time to pick up my little ones from school and I still haven’t finish my work, uff! I could do with a bit more time for myself to do all the things I need to do. Continue reading “Crema de Rajas (Poblano Rajas Cream Soup)”