| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork; cut into 1/2" square cubes |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Flour |
| 1 |
|
Extra large onion; chopped |
| 4 |
|
Cloves of garlic; minced, (up to 6) |
| 1 |
cn |
Chicken; vegetable or beef broth |
| 2 |
c |
Chopped green chile; fresh or frozen |
| 4 |
|
New potatoes; peeled and cubed, (up to 5) |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Coarse black pepper |
INSTRUCTIONS
Southwestern cooking is not the same in any two border communities. Here is
a Las Cruces recipe for local foods. We do eat many chile dishes, mostly
not terribly hot. Chile is a fine vegetable, especially when fresh and red
when its vitamin C content is highest. Please remember that our air is
polluted and it is unwise to eat chile dishes that have not been cooked
thoroughly. We're told by the USDA that chile must be cooked 20 minutes in
order to be safe to eat.
In a heavy skillet or dutch oven, Cook the meat, onions, and garlic over
medium low heat, in olive oil until the meat has lost its red color. Push
meat aside and add the flour. Slowly add the broth. Add green chile,
potatoes, oregano and black pepper. Either pressure cook for 20 minutes or
cook about 1 hour until the meat is fully cooked and tender.
Since chile is grown in alkaline soil, it usually needs no salt.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 15, 1998
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