You know when I was a teacher I could flunk those who refused to work. When I was a coach I could bench them. When I managed a large aquatic facility I could fire them. I can’t do any of those things to you. You are all volunteers! So what motivation do I have to get you to serve? Very simple, I have the words of God that I presented to you this morning – His command and the great promises of His grace and your reward. If you are not excited about being directly commissioned, gifted and empowered by the King of the Universe to do His will, there is not much more I can do to get you engaged.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	American		1	servings

INGREDIENTS

3	tb	Vegetable oil
2	lb	Boneless pork butt; well trimmed & cut into 1/2 inch cubes
1	ts	Salt
1		White onion; chopped
4		Garlic cloves; minced
1 1/2	ts	Dried oregano
1/2	ts	Ground cumin
2		Bay leaves
2	cn	(7 ounce) diced green chiles
1	cn	(10 ounce) tomatillos; drained, rinsed & pureed in a blender, could use fresh ones
3/4	c	Chicken broth
1/2	ts	Sugar
2	tb	Chopped cilantro
1/2	c	Sour cream

INSTRUCTIONS

Prep: 30 minutes Cook: 48 minutes Serves: 4
Chile verde, a green chile and pork stew from northern Mexico, is very
popular in the American Southwest. It is commonly served with soft,
warm tortillas. A bowl of Fresh Tomatillo Salsa should be on the
table for those who like it hotter.
1. In a large deep nonreactive skillet or flameproof casserole, heat
2 tbsp oil over medium-high heat. Season pork cubes with salt & cook
in 2 batches, stirring frequently, about five minutes for each batch,
or until lightly browned. With a slotted spoon, remove to a dish.
(bet smoked pork would be delicious!!)
2. In same pan, heat remaining tbsp oil. Add onion & garlic & cook
until softened, about 3 minutes. Return meat and accumulated juices
to pan. Add oregano, cumin, bay leaves, diced chiles, tomatillos,
chicken broth and sugar. Stir to combine. Bring to a boil. Reduce
heat to low, cover, and cook about 35 minutes, or until meat is
tender.
Serve with a sprinkling of cilantro & a dollop of sour cream.
Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on
Jun 26, 1999, converted by MM_Buster v2.0l.

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