| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Pork, Meats, Mexican, Pasta, Main dish |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless pork loin |
| 3 |
tb |
Safflower oil |
| 2 1/2 |
c |
Green pepper; cored, seeded |
|
|
Cut into 1-inch cube |
| 1 |
tb |
Garlic — minced |
| 3 |
c |
Canned Mexican green — |
|
|
Tomatoes; drained or |
|
|
Ripe tomatoes; seeded — |
|
|
Chopped |
| 6 |
oz |
Can green chilies — |
|
|
Chopped |
| 2 |
tb |
Cumin |
| 1/4 |
ts |
Ground cloves |
| 2 |
tb |
Fresh coriander — chopped |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
Cut the meat into 1 1/2-inch cubes. Heat the oil in a pressure cooker.
When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring,
until nicely browned. Using a slotted spoon, transfer the cubes to a
platter. Add another third of the meat cubes and brown them. Transfer them
to the platter. Brown the remaining meat cubes and transfer them to the
platter. Add the green peppers to the fat remaining in the cooker and cook
until wilted. Add the garlic and cook about 5 second, stirring. Return the
meat cubes to the cooker. Add the remaining ingredients and mix well. Cover
with the lid and add the pressure regulator. Cook 20 minutes. Remove the
lid according to the manufacturer's
instructions. Cook down, uncovered, about 10 minutes or until the sauce is
reduced slightly. Serve with cumin rice. This dish is also called Chili
Verde. Recipe formatted by Mary Wilson, BWVB02B.
Recipe By :
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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