INGREDIENTS

INSTRUCTIONS

Lets talk Green Chile, there is no one recipe and everyone has there own
way of doing it, Hey if we all did it alike we might start looking alike,
then we would talk alike, then we could fool the goverment, then we
would'nt have to pay taxes... Ahhh I digress. back to the subject:
I like to try different green sauces and for the most part have liked them
all. This is my favorite its based on the Green Chile I use to get while in
Denver at Las Delicias or El Parral.
Use a 4 or 5 quart stockpot. Heat stockpot on medium high then when hot add
olive oil (1 Tbs) and right after that add pork bones and brown.  Once
brown, add tomatoes and jalapenos cut in in pieces and continue to cook and
stir. Once you've cooked the tomatoes with the bones for about 5 minutes
add water to cover. "Simmer for two hours minimum (Yes..we are creating a
pork stock with a mild tomato base)".
Now the fun part... put the green chiles under the broiler and blacken then
place in a paper bag for 10 minutes while the skin steams itself loose.
Peel skin off then chop without the seeds (Do not rinse chiles at this time
as you will rinse off the flavor).
OK were getting closer... now strain your broth eliminating bones, tomato
pieces and jalapeno.
Now add boneless pork to the empty stockpot you just used with a little bit
of olive oil and brown small chunks of pork (chop into small 1/2 inch
pieces). When complete add stock and green chiles and let simmer for two
hours to infuse Green Chile Flavor.
This dish is extremely rich in flavor, the heat will be noticed but when it
tastes this good even non-chs will come back for more.  My usual way of
eating this is poured over bean burritos with cheese sprinkled over the
top. Also great with eggs over easy.
mas@inetdirect.net (Mario A. Subia)
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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