| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 24 |
|
Fresh green chiles |
| 2 |
lb |
Roast pork (shoulder or butt); cubed |
| 1/4 |
c |
Flour |
| 2 |
tb |
Bacon drippings |
| 2 |
lg |
Onions; finely chopped |
| 6 |
lg |
Tomatoes; chopped |
| 6 |
oz |
Canned tomato paste |
| 2 |
c |
Water |
| 2 |
|
Cloves garlic; crushed |
| 2 |
ts |
Salt |
INSTRUCTIONS
Date: Sat, 16 Mar 1996 22:17:23 -36000
From: Dan Wellner <dwellne@Minn.Net>
This is still the best recipe I've found.
1. Flour the pork and brown it in the drippings in a skillet. Remove pork
to a large stewing (or crock) pot, 3- to 5- quart size. Add onions to the
fat remaining in the skillet and cook until onion is translucent.
2. Add onions to the pork. Cut the chiles into 1-inch slices; add to the
meat and onions in the pot.
3. Add remaining ingredients and cook over medium heat for about 1 hour,
until the stew is slightly thickened.
4. If you prefer the all day method, follow the same directions except put
the ingredients in a crock pot. Cook on low for 10-12 hours or high for 5
hours.
NOTE: I like using fresh Jalapenos. Depending on where the chiles are from,
you can have a rather firey brew!!! Make sure you have plenty of flour
tortillas handy...you will not want to miss one tasty drop!!!
CHILE-HEADS DIGEST V2 #270
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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