Pork with Green Chiles
I have now officially been living in Oregon for one year. One whole year!
It's my Oregoniversary.
Ah, Oregon. The times we've had. Remember when I couldn't stop complaining about how rainy it was? For months on end? To anyone who would listen?
Remember how every time I go outside I (still) feel like I'm on a camping trip?
Remember how in the spring all the pale Oregonites rip off their shirts at the first sign of sun, even if it's only 40 degrees?
They're so pale.
I like it here now. Maybe not the rain. Not yet. But mostly I like it.
Pork with Green Chiles (taken from Spicie Foodie)
I've been making a ton of Mexican food lately. Anybody else notice that? What's that about?
14 oz. pork medallions or pork tenderloin, sliced in thin strips
4 green mild chiles, stemmed and seeds removed and sliced into rounds*
1 green cayenne chile or any hot green chile, finely chopped **
4 garlic cloves, minced
1 medium white or yellow onion, finely chopped
1 small tomato, finely chopped
salt to taste
ground black pepper to taste
1 tsp. ground cumin
2 tbsp. olive oil or vegetable oil
white rice, optional
corn tortillas, optional
cilantro to garnish
* You can use banana, wax or Cubanelle chiles, Do not use bell peppers.
** For a milder version remove the seeds and center vein.
1Heat 1 tbsp. of the oil, once warm saute the onion until soft and translucent. Add the round green chiles and hot green chiles to the pan, saute for 2 minutes. Next add the minced garlic, sprinkle some salt and ground black pepper to the vegetables and stir to combine. Saute another 2 minutes, then remove the vegetables from the pan and set aside.
In the same pan heat the remaining 1 tbsp. of oil, add the pork to the pan and sprinkle some salt and ground black pepper to taste. Cover the pan and fry until the pork strips are cooked all the way through, about 10 minutes. Drain any fat or liquid in the pan and add the previously cooked vegetables back to the pan. Next add the ground cumin seed and chopped tomato to the pan. Stir to combine all ingredients well. Cover and continue cooking until the chiles have soften.
Serve with or over white rice or Mexican rice and corn tortillas on the side, if desired.