INGREDIENTS

INSTRUCTIONS

Recipe By: sfisher@megatest.com (Scott Fisher)
Chilies should be roasted, peeled, seeds removed and cut into coarse chunks
(note 1) Heat Dutch oven or medium saucepan over high.  Saute onion,
garlic, oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add lime
juice and mix. Now add chicken stock, stopping when most of the pork cubes
are covered with liquid. Stir well, reduce the heat to a simmer, cover and
set the timer for 30 minutes. Check occasionally to make sure the stuff
isn't scorching on the bottom. When the timer goes off, check the
consistency and either add more stock if it's gotten thicker/drier than you
like it, or raise the heat and cook uncovered to thicken if it's too runny.
Add salt and black pepper now. Serve with fresh corn tortillas, a
pepper-garlic-onion garnish I'll describe shortly, and lots of cold beer,
horchata, or jamaica.  You can also serve this with sour cream, which is
nice.
Garnish:  I've taken to chopping up fresh chiles to make my own food
hotter, since the kids max out at Anaheim chiles. My base mild mix is to
cut up an ancho or poblano chile (the dark green glossy ones, triangular
and medium-pungent) into 1/4" dice, as well as about a quarter of an onion
and a clove of garlic. Add a little olive oil and some dried oregano, stir
well and salt to taste. Sprinkle this on the chile verde, roll it up in
your tortillas, use it in omelettes or even on Texas-style chili.
Notes:
1.  Long green chiles:  If you can't find them fresh, you can use canned
but the taste will be slightly different; the canned variety add lots of
citric acid as a preservative. You might want to cut down on the lime in
that event. I used fresh Anaheim chiles from my garden last year, and will
do so again this year as the Anaheim is producing earliest (four chiles!)
but I'm anxious for my New Mexico varieties to get going. The original
poster is in the center of the universe for this stuff, though, and frankly
you'd probably get better recipes asking your co-workers, fellow students,
or the janitorial staff there than the net; if you do, please post it!
:-)
2.  Hot chiles:  The Anaheims are pretty mild.  Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was just
for me and Kim, but the girls wouldn't touch it, which is why I started
making the garnish. You can also garnish with chopped fresh cilantro or
epazote if you can find it; we're growing that and I love it so far, it's
like a cross between cilantro and sorrel in flavor.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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