Green chile, experiment six
In my desire to finally learn the secret of good green chile, I'm returning to a recipe I found at Simply Recipes. Last time I hosed it by overdoing the pepper, and heaven knows messing up what else. Way too many substitutions. This time I stuck to the recipe much more closely, outside of cutting the proportions in half. Among my minor variations, I added two pasillas, and I used the amount of liquid for a full recipe, which was a good call because in a low humidity environment like Tempe, the liquid vanishes quickly while simmering. I even added an extra cup of boiling water an hour before it was done. Here's how the calories add up:
| Tomatillos, 1 lb | 144 |
| Garlic, 8 cloves | 24 |
| Jalapeno, 1 | 4 |
| Pasilla chiles, 2 | 48 |
| Pork shoulder, 1.75 lbs | 1316 |
| Olive oil, 2 tbsp | 240 |
| Onions, yellow 14 oz | 154 |
| Chicken stock, 2.5 cups | 30 |
| Total | 1960 |
Divide that up into four portions and you have 490 calories a serving. Actually, it's hard to say how the meat calories go. I bought pork shoulder, but to which of the dozen "pork shoulder" references at nutritiondata.com does it belong? HeckifIknow.
This was my most successful green chile yet. I'll definitely repeat the recipe.