Name: New Mexican Chile Verde
Ingredients: 10 Fresh Poblano chiles -; (abt 2 lbs); 3 sl Bacon -; (thin slices); 1/2 c Coarsely-chopped onion; 2 Garlic cloves; minced; 1 ts Ancho chile molido or chili powder; (available in Latin American markets); 1/2 ts Salt; 2 tb Masa harina; (available in Latin American markets); 2 lb Boneless pork; cut in 1/2" cubes; 3 c Chicken stock; 1/2 ts Ground cumin; (optional); Salt; to taste; Freshly-ground black pepper; to taste

If Stephen saw our Lord before he died (Acts 7:56), and if Paul died and was caught up into paradise (2 Cor. 12:4), it is just possible that other believers might also have such a vision. Reports of seeing Christ or relatives long dead might have some validity. We should not expect such experiences, but they could happen. The problem, of course, is that we cannot accept without scrutiny what people claim to have seen behind the curtain. Near-death experiences may or may not reflect the true conditions of life beyond death. They must be carefully evaluated to see whether they conform to the biblical picture of the hereafter. Also, the prior beliefs of those who report what they have seen and heard are essential in evaluating what was experienced.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Taste1	6	servings

INGREDIENTS

10		Fresh Poblano chiles -; (abt 2 lbs)
3	sl	Bacon -; (thin slices)
1/2	c	Coarsely-chopped onion
2		Garlic cloves; minced
1	ts	Ancho chile molido or chili powder
		(available in Latin American markets)
1/2	ts	Salt
2	tb	Masa harina
		(available in Latin American markets)
2	lb	Boneless pork; cut in 1/2" cubes
3	c	Chicken stock
1/2	ts	Ground cumin; (optional)
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Over gas flame or on barbecue grill roast chiles until charred on all
sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove
seeds and membranes and chop into coarse pieces. In a large, heavy stew pot
heat bacon over high heat and saute until 3 tablespoons of fat are
rendered. Reserve bacon for another use or discard. Add onion and garlic
and saute until onion browns. In a large bowl mix together ancho chile
molido, salt and masa harina. Add pork and toss to coat in spice mix. Push
onion to sides of pot and add seasoned pork cubes, turning several times
until well-browned. Stir together pork and onions, add stock, scraping up
any browned bits from bottom of pan, and bring to a boil. Reduce heat to
simmering and add roasted poblano. Stir well, cover and cook about 2 hours,
or until pork is very tender. If using cumin, add 5 minutes before end of
cooking. Taste and season with salt and pepper if needed. Serve with warm
corn tortillas and garnish as desired with cumin, posole, lime juice,
cilantro, or extra chopped roasted chiles. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4076 broadcast 01-25-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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