| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
|
1 |
servings |
INGREDIENTS
| 6 |
|
Fresh long green chiles; roasted, peeled, seeds removed and cut into coarse chunks, up to 8 |
| 1 |
md |
Onion; chopped fine |
| 3 |
|
Cloves of garlic; minced, (up to 5) |
| 1 |
ts |
Oregano |
| 1 |
ts |
Cumin |
| 1/2 |
|
Lime ; Juice of |
| 1 |
lb |
Lean pork; cut into 1" cubes |
| 1 1/2 |
c |
Chicken stock; Up to |
|
|
Salt; black pepper, and hot green chiles to taste |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
(original from G. Caselton's recipe page)
* I substituted boneless country-style pork ribs for the lean pork. Apply
dry rub the night before, cover, refidgerate. ( I made a simple dry rub of
ancho powder, paprika, salt, pepper, garlic powder, just a dash of cayenne
powder and half a dash of cumin. ) Then I smoked the pork over pecan wood
for approx. 2 hours. I also cut the meat into 1/2 inch cubes instead of 1
inch. *
* * I cut the amount of cumin in half * *
* * * I omitted the hot green chiles to keep it on the mild side. * * *
Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano
and cumin until onion is clear. Add green chiles, saute and stir. Add pork
cubes and stir to seize all sides of the pork; add lime juice and mix.
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the consistency and
either add more stock if it's gotten thicker/drier than you like it, or
raise the heat and cook uncovered to thicken if it's too runny. Add salt
and black pepper now.
Posted to CHILE-HEADS DIGEST by "Parkhurst, Scott Contractor"
<PARKHURS@LEAV-EMH1.ARMY.MIL> on Aug 26, 1999, converted by MM_Buster
v2.0l.
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