Name: Karen's Green Chile Stew (Chiles Verdes Con Carne)
Ingredients: 2 ts Olive oil; 1/2 lb Pork loin; 1/2-inch chunks; 3 sm Garlic cloves; finely minced; 1 Red onion; finely chopped; 2 tb Flour; masa flour; 2 tb Cornstarch; 4 tb Water; 28 oz New mexican chiles; (roasted, peeled, chopped & seeded); 2 tb Jalapeno pepper; chopped; 1 ts Cumin; 1/8 ts Salt; 1/8 ts White pepper; 2 3/4 c Chicken broth; 2 lg Tomatoes; pureed

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Fixed	1	Servings

INGREDIENTS

2	ts	Olive oil
1/2	lb	Pork loin; 1/2-inch chunks
3	sm	Garlic cloves; finely minced
1		Red onion; finely chopped
2	tb	Flour; masa flour
2	tb	Cornstarch
4	tb	Water
28	oz	New mexican chiles; (roasted, peeled, chopped & seeded)
2	tb	Jalapeno pepper; chopped
1	ts	Cumin
1/8	ts	Salt
1/8	ts	White pepper
2 3/4	c	Chicken broth
2	lg	Tomatoes; pureed

INSTRUCTIONS

1) In skillet, heat olive oil over medium-high heat. Saute pork until all
pink is gone (about 5 minutes). Move meat aside and add garlic (and onion).
As soon as garlic sizzles, stir together with pork. Put into crockpot on
high.
2) In a small bowl, make thickener by adding water to flour and cornstarch.
(Add another tablespoon of cornstarch and a tablespoon of water if you
prefer a thicker sauce, but wait until later in the cooking to decide if
the texture is what you want, or you may accidentally make it too thick.)
Add mixture to crockpot.
3) Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then
reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth
sauce; peel and chop 'em if you like more texture). Simmer on very low
heat, covered, for at least 1 hour (preferably all day).
Serve over plain or Mexican rice, burritos, chile rellenos, chimichangas,
etc.
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998

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