Name: Frank's Nuclear Powered Green Chile Stew
Ingredients: 3 lb Pork roast, cut into small cubes; 1 cn Beer; 4 Habaneros, pureed with a little water; 1 ds Garlic powder; 4 cn Large white beans; 1 cn Cream of celery soup; 4 cn Rotel Diced tomatos and green chiles; 15 lg Green anaheim chiles, roasted, peeled, and chopped; 6 lg Green anaheim chiles, roasted, peeled, pureed; 6 Fresh jalapenos, pureed; 6 Fresh habanero, pureed; Some cumin; Some cilantro; 3 cn Chicken stock; 1 Bag of frozen corn

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			1	Servings

INGREDIENTS

3	lb	Pork roast, cut into small cubes
1	cn	Beer
4		Habaneros, pureed with a little water
1	ds	Garlic powder
4	cn	Large white beans
1	cn	Cream of celery soup
4	cn	Rotel Diced tomatos and green chiles
15	lg	Green anaheim chiles, roasted, peeled, and chopped
6	lg	Green anaheim chiles, roasted, peeled, pureed
6		Fresh jalapenos, pureed
6		Fresh habanero, pureed
		Some cumin
		Some cilantro
3	cn	Chicken stock
1		Bag of frozen corn

INSTRUCTIONS

REMAINDER
*** All amounts are approximate ***
Mix beer, habaneros, and garlic. Add Pork and marinate for at least 6
hours. Brown the pork in a little olive oil. Saute 4-6 onions in the same
pan after browning the pork. Mix pork, onions, and the remainder in a large
pot. Cook for at least 4 hours.
Add water as needed to create the desired amount of liquid in the stew. If
the liquid is too thin because of the water added, it can be thickened. I
use Tortilla Masa (finely ground cornmeal), but flour or cornstarch should
also work.
If you want the "non-nuclear" version, you can try omitting the habaneros.
Posted to CHILE-HEADS DIGEST V3 #195
From: [email protected] (Frank E. Eak)
Date: Mon, 23 Dec 1996 11:14:41 -0800

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