| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork meat; cut into 1/4 inch cubes |
| 8 |
lg |
Fresh mild green chiles; peeled, seeded and chopped ** |
| 5 |
|
Green serranos; chopped, (I use canned) |
| 1 |
c |
Salsa verde; (I use La Costena) |
| 1 |
c |
Chicken broth |
| 1 |
lg |
Onion; finely chopped |
| 1 |
|
Tsb ground cumin |
| 1 |
|
Tsb New Mexico chile powder; (medium) |
| 1 |
|
Tsb Mexican oregano |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Brown the meat in the oil. Add the onion and garlic and sauté until the
onion is soft. Add the remaining ingredients (less the sugar) and cook
slowly until meat is tender 1-2 hours. Stir in 2 tbsp sugar, cool the pan
in ice water and place in the refrigerator overnight.
** In Norway, everything that looks like a green (or red) chile pepper is
called green (or red) chile pepper (actually the spelling is Chilli not
Chile), so I don't know the name of the peppers I use in my green chili
stew. They are about 4-5 inches long and about 1 inch wide, and looks like
your New Mexico or Anaheim variants. Probably they are the same. It is not
common to remove the skin on the chiles either.
Posted to CHILE-HEADS DIGEST by "Ole Saether" <ole.saether@eunet.no> on Apr
29, 1998
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