| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 24 | Fresh green chiles | |
| 2 | lb | Roast pork (shoulder or butt); cubed |
| 1/4 | c | Flour |
| 2 | tb | Bacon drippings |
| 2 | lg | Onions; finely chopped |
| 6 | lg | Tomatoes; chopped |
| 6 | oz | Canned tomato paste |
| 2 | c | Water |
| 2 | Cloves garlic; crushed | |
| 2 | ts | Salt |
INSTRUCTIONS
Date: Sat, 16 Mar 1996 22:17:23 -36000 From: Dan Wellner <dwellne@Minn.Net> This is still the best recipe I've found. 1. Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing (or crock) pot, 3- to 5- quart size. Add onions to the fat remaining in the skillet and cook until onion is translucent. 2. Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot. 3. Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened. 4. If you prefer the all day method, follow the same directions except put the ingredients in a crock pot. Cook on low for 10-12 hours or high for 5 hours. NOTE: I like using fresh Jalapenos. Depending on where the chiles are from, you can have a rather firey brew!!! Make sure you have plenty of flour tortillas handy...you will not want to miss one tasty drop!!! CHILE-HEADS DIGEST V2 #270 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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