Name: Green Chile Stew #3
Ingredients: 2 lb NM green chile; roasted, peeled; chopped; 2 Onions; chopped; 3 tb Oil; 3 tb Flour (up to); 4 Potatoes; peeled, in 3/4" chunks; Salt to taste; Pork tenderloin; roasted and shredded (YMMV see below)

The four views…on the subject of the sacrament: 1. The Romish doctrine, or transubstantiation. This maintains the absolute change of the elements into the actual body and blood of Christ; so that though the elements of bread and wine remain present to the senses, they are no longer what they seem, being changed into the body, blood and divinity of Christ. 2. The Lutheran view, called consubstantiation. This maintains that after consecration the body and blood of Christ are substantially present, but nevertheless that the bread and wine are present, unchanged. 3. The Anglican view – that Christ is present in the sacrament only after the spiritual manner, and that His body and blood are eaten by the faithful after a spiritual, and not after a carnal manner, to the maintenance of their spiritual life and their growth in grace. 4. The Zwinglian, which declares the sacrament to be no channel of grace, but only a commemorative feast, admitting only a figurative presence of Christ’s body and blood.

John Foxe

CATEGORY	CUISINE	TAG	YIELD
Meats	Chicago	Soup	8	Servings

INGREDIENTS

2	lb	NM green chile; roasted, peeled; chopped
2		Onions; chopped
3	tb	Oil
3	tb	Flour (up to)
4		Potatoes; peeled, in 3/4" chunks
		Salt to taste
		Pork tenderloin; roasted and shredded (YMMV see below)

INSTRUCTIONS

Date: Wed, 6 Mar 1996 11:34:02 -0500
From: [email protected] (Margo Hobbs Thompson)
Subject: Chicago Hotluck Recipes, Here's what we brought:
In a good-sized saucepan, saute the onions in oil over medium heat until
translucent, maybe just beginning to brown around the edges. Turn heat to
low, sprinkle in the flour and stir until well incorporated and no longer
raw, about 2 minutes.
Add the chiles and potatoes and salt, add enough water to cover.  Bring to
a boil, turn heat to low, and simmer until potatoes are done to taste. Add
more water if it seems too thick: this should be soupy.
So far, this has been a vegetarian venture, to suit my palate. For the rest
of you: Once the potatoes are done, my husband the carnivore divides out
half the stew and adds the pork tenderloin he has roasted and shredded.
Serve with sour cream and/or shredded cheese. Cornbread or wheat tortillas
a good side.
CHILE-HEADS DIGEST V2 #261
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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