| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork cut in cubes (pork shoulder is a good start) |
|
|
Flour |
|
|
Garlic salt |
| 2 |
cn |
Roasted, peeled green chiles |
| 2 |
lb |
Fresh roasted, peeled green chiles, more or less |
| 1 |
lg |
Onion |
| 1 |
cn |
Ground tomatoes |
| 4 |
|
Cloves garlic (or more to taste!) |
| 1/2 |
c |
Lime juice |
| 1/2 |
c |
Chopped cilantro |
|
|
Some tomatillos |
INSTRUCTIONS
Someone asked about green chili. The big difference from red is cubed pork
and no chile powder. All the recipes I've seen are remarkably similar. Here
is one from Garry's page. I've done this using smoked shoulder. I added
some cumin as well.
Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork
fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic.
Cook for hours. Before serving add lime juice, cilantro & tomatillos.
Watch out for the S-T-I-N-G!
Posted to bbq-digest V4 #46
Date: Tue, 19 Nov 1996 15:42:46 -0500
From: Kit Anderson <kit@maine.com>
A Message from our Provider:
“No God, no peace. Know God, know peace.”