| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Main dish, Meats, Mexican, Pasta, Pork |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless pork loin |
| 3 |
T |
Safflower oil |
| 2 1/2 |
c |
Green pepper, cored seeded |
|
|
Cut into 1-inch cube |
| 1 |
T |
Garlic, minced |
| 3 |
c |
Canned Mexican green |
|
|
Tomatoes, drained or |
|
|
Ripe tomatoes, seeded |
|
|
Chopped |
| 6 |
oz |
Can green chilies |
|
|
Chopped |
| 2 |
T |
Cumin |
| 1/4 |
t |
Ground cloves |
| 2 |
T |
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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