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Navajo Green Chile

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CATEGORY CUISINE TAG YIELD
Meats Cuban Meat, Mc 6 Servings

INGREDIENTS

20 Anaheim or Cubanelle chiles or so (can substitute 48 ozs or so of canned green chiles)
3 lb Pork (shoulder works)
1 lg Onion
2 Green or red peppers
1 cn Tomatoes
4 To
5 Dried very hot chiles
2 To
3 Pickled Habenaro's (use 1/2 hab if you're a newbie chile-head)
1 tb Cayenne pepper
Salt and pepper to taste
Lemon juice to taste (about 1 tablespoon)
3 To
4 Cloves garlic
1/2 cn Good beer

INSTRUCTIONS

Based on a recipe from some chile cookbook), makes 6-8 servings? Broil
(blacken) the green chiles until the skin is blistered and loose - remove
skin while warm and discard seeds and stem.  Chop in 1" square pieces and
put in large chile pot or crock pot. Cut off fat from pork and save. Cut
pork into 1/2" squares and set aside. Melt pork fat in frying pan and saute
onions and garlic - add to pot. Substitute veg. oil or skip the sauteing to
minimize fat (and taste). Brown pork in same pan - add vegetable oil if
needed - add to pot.  Cut tomatoes and green peppers into large pieces and
add to pot.  Take out you contacts now if you wear em. Finely chop
habenaros and add the rest of the ingredients. Bring to a boil and then
simmer (uncovered!) as long as you can stand it (adding water or beer as
necessary).  Simmer for 2 hours minimum to even out the heat. Serve with
plenty of warm flour tortillas. Notes: 1. Thought I'd submit my favorite
green chile recipe.  Two caveats:  it takes a while to make but its worth
it, and this recipe has been thoroughly modified from the original so feel
free to experiment yourself. 2. Beware, this "chile" kicks butt and gets
hotter after freezing.  This also makes a great chile-egg burrito the next
morning. "Durnell, David V." <DurneDV1@central.ssd.jhuapl.edu> From Glen
Hosey's Recipe Collection Program, hosey@erols.com
Recipe By     : INTERNET RECIPES FROM CHILE-HEADS DIGEST
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 13:44:29 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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