Not too long ago we shared a pozole recipe from Martín Limas, host of noontime show “La Cocina de Martín” on Spanish-language radio station KNRV 1150-AM. Limas contributes ideas to Viva Colorado, the Post’s Spanish-language weekly. The response was great, and so was the recipe. So here’s another one of his favorites, translated and liberally adapted, for a great stew that makes enough to feed a family.
Green Tinga
To keep this traditional stew even greener, we substituted green chiles for the chipotles. But who we are to argue with Martín? Either way, make this recipe slowly, adding the tomatillos, cilantro and peppers bit-by-bit until the taste works for you.
Ingredients
1 pound skirt steak
1 pound tomatillos
Several stems cilantro
4 canned chipotles en adobo (or to taste) OR 1 small can green chiles
1 clove garlic
1 sliced onion
Vegetable oil
Salt and pepper
Directions
Cook the meat in a pressure cooker or on top of the stove until it is thoroughly done. Shred it finely, reserving the broth. In a blender, liquefy the tomatillos, cilantro, peppers and 1/4 cup water to make a sauce. Strain and reserve it. In a casserole dish, saute the garlic and onion in oil until transparent. Add the meat, sauce, salt and pepper and 1 cup of the broth. Simmer until the sauce is reduced to preferred consistency. Serve with tortillas.
