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Chile Verde

Recipe by Hanis Cavin, Chef de Cuisine, Kensington Grill.

I work a lot, usually about 75 hours a week. During “Restaurant Week” I broke 100, so I cook very little at home. I don’t get home until ten at night. When I do cook at home, it’s usually when I’ve gotten myself into trouble; it’s a special occasion. I probably have the best-equipped kitchen, but mostly I use a cereal bowl or a knife for my ham-and-cheese sandwich.

I grew up in San Diego, so when I do cook, I cook Mexican food. Every day at the restaurant we take turns cooking lunch for the crew. It was my turn yesterday to make lunch, and I did my signature dish — a chile verde. I use pork (end pieces from the pork served at the restaurant), salsa with tomatillos, jalapeño, onion, and cilantro all simmered together. It was good.

INGREDIENTS

Serves 8

5 pounds pork loin
2 pounds tomatillos
2 jalapeño peppers, trimmed, including seeds
1/2 cup chopped yellow onion
4 red Roma tomatoes
1 bunch of cilantro
juice of 2 limes
1 cup parboiled rice (like Uncle Ben’s)
salt and pepper to taste

HOW TO DO IT

Chop pork in a medium dice (half-inch pieces) and set aside. Chop the tomatillos, jalapenos, onion, and tomatoes into small pieces, all the same size. If less heat is desired, then discard the jalapeño seeds. Then, finely chop the cilantro.

In a large saute pan on high heat, add three tablespoons of olive oil. Add the pork and continually stir to keep from sticking. Continue to cook until the meat is evenly browned on all sides.

While pork is cooking, add the tomatillos, jalapeños, onion, red tomatoes and two cups of water to a medium sauce pot. Bring to a boil, then reduce to a rapid simmer.

Let the tomato-sauce mixture cook for 15 minutes. Do not strain. Add the cilantro and lime juice. Blend all the ingredients together and season with the salt and pepper.

Strain out any excess oil from the pork once it is evenly browned. Add the tomato sauce and rice to the pork. Bring back to a boil, then quickly reduce to a simmer. Cook until rice is soft. (Note: don’t use minute or quick-cooking rice.)

Adjust the seasoning if needed. Enjoy!

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Recipe by Hanis Cavin, Chef de Cuisine, Kensington Grill.

I work a lot, usually about 75 hours a week. During “Restaurant Week” I broke 100, so I cook very little at home. I don’t get home until ten at night. When I do cook at home, it’s usually when I’ve gotten myself into trouble; it’s a special occasion. I probably have the best-equipped kitchen, but mostly I use a cereal bowl or a knife for my ham-and-cheese sandwich.

I grew up in San Diego, so when I do cook, I cook Mexican food. Every day at the restaurant we take turns cooking lunch for the crew. It was my turn yesterday to make lunch, and I did my signature dish — a chile verde. I use pork (end pieces from the pork served at the restaurant), salsa with tomatillos, jalapeño, onion, and cilantro all simmered together. It was good.

INGREDIENTS

Serves 8

5 pounds pork loin
2 pounds tomatillos
2 jalapeño peppers, trimmed, including seeds
1/2 cup chopped yellow onion
4 red Roma tomatoes
1 bunch of cilantro
juice of 2 limes
1 cup parboiled rice (like Uncle Ben’s)
salt and pepper to taste

HOW TO DO IT

Chop pork in a medium dice (half-inch pieces) and set aside. Chop the tomatillos, jalapenos, onion, and tomatoes into small pieces, all the same size. If less heat is desired, then discard the jalapeño seeds. Then, finely chop the cilantro.

In a large saute pan on high heat, add three tablespoons of olive oil. Add the pork and continually stir to keep from sticking. Continue to cook until the meat is evenly browned on all sides.

While pork is cooking, add the tomatillos, jalapeños, onion, red tomatoes and two cups of water to a medium sauce pot. Bring to a boil, then reduce to a rapid simmer.

Let the tomato-sauce mixture cook for 15 minutes. Do not strain. Add the cilantro and lime juice. Blend all the ingredients together and season with the salt and pepper.

Strain out any excess oil from the pork once it is evenly browned. Add the tomato sauce and rice to the pork. Bring back to a boil, then quickly reduce to a simmer. Cook until rice is soft. (Note: don’t use minute or quick-cooking rice.)

Adjust the seasoning if needed. Enjoy!

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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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