| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
kg |
Pork butt; trim some of the fat, then cut up in chunks |
| 1 |
lg |
Onion |
| 4 |
|
Cloves garlic |
| 1/2 |
kg |
Green chiles seeded and chopped |
| 1/2 |
c |
Chopped cilantro |
| 1 |
cn |
Tomatillas; (860 ml) |
| 1/2 |
c |
Lime juice |
| 2 |
md |
Sized tomatoes; peeled and chopped |
|
|
Flour |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
MIX TOGETHER
FOR DREDGING
Hi Ole..hope you enjoyed the chicken verde recipe, here is the one I
promised you for my green chile stew:
Render the fat removed from the pork butt, and after dredging the meat
chunks in the flour, salt, pepper mixture, brown the meat in a heavy pot
large enough and heavy enough to go for awhile. You may have to add more
fat, use olive oil..dont let the meat burn. Add in the chiles, chopped
onion, chopped garlic and the chopped tomatoes, then addd half of the
tomatillas, drained..cook for about an hour on simmer then add the cilantro
and the lime juice and the rest of the tomatillas from that tin!Cook until
thickened, uncovered, check for seasoning, and at this point add about 1
tablespoon of oregano and more heat if not hot enough, such as a few finely
chopped habs if you can get them or serranos...make it as hot as you wish,
but check for the flavour as well....this is always much better the next
day, so I make it sometimes two days ahead,and reheat it..hope you like it
Ole, Cheers from Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on May
01, 1998
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