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Gourmet Chile Verde

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CATEGORY CUISINE TAG YIELD
Meats, Grains 8 Servings

INGREDIENTS

1 1/4 lb Boneless shoulder of wild boar; cut in 1 inch cubes
1 1/4 lb Boneless loin of wild boar; cut in 1 inch cubes
1 tb Olive oil
1/2 ts Salt
1/2 ts Ground black pepper
21 oz Chicken broth; two 10 1/2 oz cans
1 lg Tomato; peeled, seeded and chopped
1 ts Oregano flakes
2 ts Ground cumin
1/4 ts Ground allspice
1 lg Onion; chopped
1/2 ts Garlic powder-Lawry's coarse gr. w/parsley; or 3 large fresh cloves minced
7 oz Canned diced green chiles
Cornstarch
Chicken broth
7 oz Canned whole green chiles; rinsed, and sliced
4 oz Oyster mushrooms; rinsed and sliced

INSTRUCTIONS

STEP ONE
STEP TWO
STEP THREE
In small batches saute the meat in the olive oil until all the liquid is
gone and the meat is lightly browned. Pour off any excess grease. Add the
salt, pepper, chicken broth, {reserve some to mix with the cornstarch
later} tomato, oregano, cumin, allspice, onion, garlic and diced green
chiles. Mix well and cook over low heat until the meat is tender. About 1
hour. If necessary add more chicken broth or water. Mix the corn starch
with the reserved chicken broth and thicken the gravy to the consistency of
a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix
well but gently and cook just long enough to heat them through. Correct the
seasonings if needed and serve at once.
NOTES :   Main Course
Recipe by: LeRoy Trnavsky
Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep
8, 1998, converted by MM_Buster v2.0l.

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