Скачать или смотреть Let's make Pork in Pasilla

If I were asked to choose a single flavor that’s emblematic of central Mexican cooking, I could easily make a case for pasilla chile. Its unique flavor–earthy and chocolatey with echoes of dark, dried fruits–is partly due to the fact that as the chile matures on the plant, it doesn’t lose its green chlorophyll as it develops reddish beta carotene. Instead of bright red pasilla chiles hanging on plants in the fall, they are the color of a Hershey’s bar–a hue you get when mixing green and red. Taste-wise, the green flavors dry to ones reminiscent of tobacco and straw, while the cranberry-red shows up as spicy dried plums and chocolate. Pasilla chile is uniquely addictive, by most people’s accounts, which is why you find this pork-pasilla stew in so many tacos de guisados places. Given the richness of flavor offered by the pasillas, the fresh flavor of queso fresco is a welcome garnish, as can be onion and cilantro if those appeal.

Get the recipe here: https://www.rickbayless.com/recipe/pa...