Known to bring you back to life after a long night of celebrating, this pork delicacy is loaded with large corn cob pieces, Mexican squash chunks, green beans, garbanzo beans and a few epazote leaves. I love to eat my steaming bowl of chilatequile with Mexican rice and corn tortillas. Others prefer it topped with finely chopped onion and a squeeze of lime juice, as you would enjoy a heaping bowl of pozole.
Many think this traditional recipe is complex and time consuming. That’s not the case following the simple steps below. The best flavors are the simplest flavors and this tasty dish proves it. It’s economical and effortless. Not only is pork simple to prepare but it is so versatile. Chilatequile can be served for pretty much any occasion and create Sabrosos Momentos. From late night posadas to big weddings or a casual lunch at home, chilatequile will satisfy like a big warm hug on a cold winter night.
Because pork is so simple to prepare, give other pork recipes a try and check out PorkTeInspira.com. There, you will find an extensive catalog of delicious recipes made with the finest cuts of pork and interesting information on the health attributes of pork and tips on how to cook your favorite cut. For more recipe ideas, you can also visit Pork Te Inspira on Facebook, Twitter and Instagram or follow the hashtag #SabrososMomentos.
Ingredients
- 1.5 pound pork loin, chopped in large pieces
- .5 pound tomatillos, about 5, husked and rinsed
- 5 dried guajillo peppers, seeds and veins removed
- 2 white corn cobs sliced in large rounds
- 1 ½ cups fresh green beans, chopped
- 2 large Mexican squash, chopped in large rounds
- 1 (15-ounce) can garbanzo beans, drained
- 2 garlic cloves
- 4 fresh epazote leaves
- Salt to taste
Instructions
- In a large saucepan place pork meat with enough water to cover and heat over medium heat. Cook for 45 minutes or until meat is completely cooked.
- While the meat cooks, place tomatillos and dried guajillo peppers in a medium saucepan with enough water to cover. Boil over medium heat, reduce to simmer for 15 minutes or until tomatillo skin begins to darken in color. Set aside to cool for 10 minutes.
- Place boiled tomatillos, guajillo peppers, 1 cup of the water they were boiled in and garlic cloves in a blender container. Blend until smooth.
- Add corn cob pieces and green beans to the cooked meat. Cook for 5 minutes. Add squash and garbanzo beans.
- Add sauce to mixture, epazote leaves and salt to taste. Bring to a boil, reduce heat and simmer for 8-10 minutes. Serve with Mexican rice and warm corn tortillas.
