| 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: feak@logicon.com (Frank E. Eak)
Date: Mon, 23 Dec 1996 11:14:41 -0800
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