2 New Recipes

Mark has re-worked both of these recipes to be GFCF and to the heat and spicing prefrences of our family.  On the General Tso's recipe we just liked the addition of the peas and carrots, it was never in the original recipe. 

Chile Verde Con Cerdo (Green Chili With Pork - Gluten Free)

 

By Karen From Colorado on February 24, 2002

Prep Time: 1 hrs  Total Time: 9 hrs  Servings: 15

Ingredients

• 2 -3 lbs pork roast, cubed
• 2 tablespoons cooking oil or 2 tablespoons bacon grease
• 1 large chopped onions
• 4-6 cloves minced garlic
• 3-4 tablespoons corn starch
• 1 (15 ounce) cans tomatoes, drained and chopped
• 2 cups diced mild green chilies
• 3 large tomatillos, husks removed and coarsely chopped (optional)
• 2 -4 teaspoons jalapenos or 1 hot chili finely chopped (optional)
• 5 cups chicken broth or water (broth is not traditional, but I like the flavor better)
• 1 tablespoons ground cumin
• 1 teaspoon ground chili powder (or to taste) (optional)
• 1 teaspoon salt

Directions

1.  Process 1/2 of the green chilies until smooth.
2.  Heat oil or bacon drippings in the pot and brown the cubed pork.  Remove and set aside.

3.  Add onion and garlic to pot and sauté till tender but not brown.

4.  Add 4 ½ cups of the broth or water.

5.  Stir together the remaining ½ cup of broth or water with the cornstarch and to the pot.

6.  Add cubed meat, drained tomatoes, chopped tomatillos, chopped green chilies, processed green chilies and jalapeños or hot chilies.

7.  Bring to a boil and stir till slightly thickened
8.  Reduce heat, cover and simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.

Serving Options
1.  If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.  
2.  Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
3.  Leave pork out for a vegetarian green chili sauce.

Nutrition Facts

Serving Size: 1 (214 g)

Servings Per Recipe: 15
Calories 122.1; Calories from Fat 39;  Total Fat 4.3g; Saturated Fat 0.9g; Cholesterol 41.7mg; Sugars 1.3 g; Sodium 408.7mg;  Total Carbohydrate 6.1g; Dietary Fiber 0.8g; Sugars 1.3 g; Protein 14.4g

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General Tso’s Chicken  -  with snow peas and carrots

1 pound boneless, skinless chicken thighs or breast, sliced into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups sugar snap peas
1 cup thinly sliced carrots
vegetable oil for stir-frying

Optional: 1 teaspoon white sesame seeds or Scallions, green parts thinly sliced, for garnish
Served over white or brown rice

Sauce:

½  cup chicken broth

1 ½ tablespoons tomato paste
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoon Hoisin sauce
2 teaspoons roasted chili paste
1 teaspoon Sriracha
2 teaspoons sesame oil
½  teaspoon garlic powder
¼  teaspoon ground ginger
2 Tablespoons sugar
2 teaspoons peanut butter
2 teaspoons cornstarch

Directions:

1.  Prepare the sauce: In a small bowl, combine the chicken broth, tomato paste, soy sauce, rice vinegar, Hoisin sauce, chili paste, sriracha, sesame oil, garlic powder, ground ginger, sugar, peanut butter and the cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

3. Sprinkle the chicken with salt and pepper.

4. Add 2 tablespoons oil to a preheated pan, then add the cubed chicken and sauté till lightly browned.  Remove chicken from pan and set aside.

5. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Sauté snap peas and carrots till tender crisp. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

6. Return the chicken to the pan and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions if desired. Serve over rice.