MINI CORN CAKES W/CHILI VERDE

MINI CORN CAKES W/CHILI VERDE image

Yield 24 appetizer servings

Number Of Ingredients 23

CORN CAKES
3 Tbsp yellow cornmeal
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
1 egg, beaten
5 Tbsp milk
1 Tbsp melted butter
2/3 cup fresh corn kernels
1 tsp hot sauce
1 Tbsp corn oil
CHILI VERDE
1 lb. lean pork loin, cut into 1" cubes
1 12-oz. can whole tomatillos
1-½ cup chopped onion
2 cloves garlic, minced
2 cloves garlic, minced
½ tsp oregano
1 cup chicken broth
1 4-oz. can diced green chilies
1 tsp cumin
1 tsp hot sauce
2 Tbsp chopped cilantro

Steps:

Corn Cakes: Mix the cornmeal, flour, salt, baking powder, egg, milk and butter to make a smooth batter. Stir in corn kernels and hot sauce. Brush a frying pan with oil. Preheat over medium heat. Drop heaped teaspoonfuls of mixture onto hot surface. Cook until crisp and golden, approximately 2-½ minutes per side. Cook pancakes to room temperature. Chili Verde: Place pork in large saucepan. Drain tomatillos and pour liquid into pan with pork. Cover and bring to boil. Stir, lower heat and simmer, covered, for 30 minutes. Uncover and add onions, garlic and oregano. Cook over high heat until liquid evaporates and meat is browned. Add tomatillos and broth. Cover; simmer over medium heat for 30 minutes, stirring occasionally. Add chilies, cumin, and hot sauce. Cover and simmer over low heat for 45 minutes, stirring occasionally. Remove from heat. Add cilantro and stir. To serve: Top each corn cake with spoonful of the Chili Verde. If desired, top with small amount of fresh salsa.