| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Ethnic, Mexican, Pork & ham |
4 |
Servings |
INGREDIENTS
| 4 |
|
Anaheim chili pepper, roasted, peeled, chopped |
| 3 |
|
Jalapeno peppers, roasted (to taste), peeled, chopped |
| 1 1/2 |
lb |
Lean pork, cubed |
| 1/2 |
lg |
Onion, chopped |
| 2 |
lg |
Cloves garlic, minced |
| 3 |
cn |
Chicken broth |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Chili powder |
| 1 |
ds |
Cayenne pepper (to taste) |
| 4 |
tb |
Flour |
|
|
Salt and pepper to taste |
|
|
Oil |
INSTRUCTIONS
Roast, peel and chop peppers. Cube lean pork. Saute pork in oil. Remove.
Saute onion. Remove. Add flour to oil and make a gravy by adding the
chicken broth. Add all ingredients in gravy, Cover and simmer for 2 hours
until meat is tender. The green chili can be put in a crock pot and simmer
for 4 to 6 hours.
Serving Ideas : Serve with tortillas.
NOTES : Fresh roasted chilies is a must in this recipe. The green chili is
great poured over homemade tamales.
Recipe by: Iris Dunaway
Posted to MC-Recipe Digest V1 #386 by hister@juno.com (Iris E. Dunaway) on
Jan 24, 1997.
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