INGREDIENTS

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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