Green Chile & Spinach Pork
Tangy tomatillos bursting with tiny seeds blend beautifully as the base for this green chile sauce. Spinach gives the sauce a bright color and a nutritional punch – and your kids won’t even be able to taste it.
This green chile sauce is a type of guisado, or Mexican stew. Traditionally, a guisado is served with rice, beans and toasted corn tortillas. You can do the same – place the pork green chile, Mexican rice, and black beans onto each person’s plate. Then in the middle of the dinner table offer a plate of toasted corn tortillas. Your kids can make their own tacos or tear the tortillas into pieces to use as a “fork” to eat the stew.
We use these leftovers to make either nachos or quesadillas on day #2. If you don’t like pork, try chicken. Another tip: To make the sauce spicier add the cayenne pepper. Ease up on the heat by nixing the green chiles altogether.
2 cups fresh spinach
1 cup fresh cilantro
1 28-ounce can tomatillos (available in the Mexican section of many grocers)
1 4-ounce can chopped green chiles (same section as above)
1/3 cup chopped white onions
1 clove garlic, peeled
2 lbs. pork loin chopped into bite-sized pieces
1 1/2 tbsp. olive oil
1/4 tsp. cayenne powder (opt.)
Salt and pepper to taste
- In a blender place the onions, garlic, green chiles, drained tomatillos, spinach, and the juice from the lime.
- In a large skillet bring the olive oil to medium-high heat. Place the pork pieces into the pan and cook until heated through and lightly crisped on the outside. Sprinkle with salt and pepper to taste. Add cayenne powder, if using.
- Turn the heat down in the pan and then gradually add in the green sauce. Heat until it just comes to a simmer and cook for ten minutes.
- I sprinkle the green chile pork with queso fresco, if I have it – or in a pinch feta cheese makes a decent substitute.