This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Ruth Brown and Bethany Layton have been pining for the chile verde recipe from La Frontera or La Puente restaurants. While the restaurants won't give out their recipes, today we're printing a recipe that we think comes close. Give it a taste, and tell us what you think.
Requests • Kathy Wright of Lehi is looking for a recipe for halibut fish and chips with a soft, not crunchy, coating like what used to be served at Scott's Drive-in on 3500 South 3400 West.
Robin Fehlau is looking for a recipe for the eggplant in garlic sauce from the Long Life Vegi House.
Kirsha Buttars would like the recipe for Paradise Bakery's lemon zester cookie.
Wendy Haupt is looking for the house salad dressing recipe from Tiburon restaurant.
Jana Johnson would like a Mexican rice recipe like that served at La Frontera restaurants.
Natalie Hart wants to replicate the sun tacos from Wild Oats. The dish used blue corn tortillas with a mystery spread, and a tangy dressing that came on the side. Hart also wants the Wild Oats recipe for vegetarian szechuan chicken.
E-mail requests or responses to food@sltrib.com. —
Chile verde
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapeños, seeds and ribs removed, chopped
2 Anaheim or poblano chiles, roasted and skins removed, optional*
1 bunch cilantro leaves, chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes
Salt and freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for 5-7 minutes to lightly blacken the skin. Remove from oven, and let rest until cool enough to handle.
Place tomatillos, skins included, into blender. Remove the now-roasted garlic cloves from their skins and add them to the blender. Add chopped jalapeño, other chiles (if using) and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
Season pork cubes generously with salt and pepper. In a heavy-bottomed frying pan over medium-high heat, warm olive oil. Working in batches, brown pork chunks well on all sides. Using a slotted spoon or tongs, lift pork out of pan and place in bowl; set aside.
Pour off excess fat, anything beyond a tablespoon, and place onions and garlic in same frying pan and cook, stirring occasionally until limp, about 5 minutes. If your frying pan is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it.
Add oregano and tomatillo chile verde sauce to the pork and onions. Add chicken stock (enough to cover the meat). Add ground cloves and salt and pepper. (Not too much, as the chile verde will continue to cook down and concentrate a bit.)
Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours, uncovered, or until the pork is fork tender.
Taste and adjust the seasonings. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
* Roast over a gas flame or under the broiler until skin is blackened all around. Cool in a bag; remove the skin, seeds and stem.
Makes • 8 servings
Source • simplyrecipes.com