Name: Puerco Con Chile
Ingredients: 2 lb Boneless pork shoulder; cut in 2"x1/2" strips; 3/4" thick; 1 tb Ground hot red chile or pequin quebrado; 1/4 c Unsalted butter; 3 Cloves garlic; minced; 3 Green onions; thinly sliced; 6 Fresh hot green chiles; parched; peeled, seeded, cut in strips; 1 1/2 lb Red-ripe tomatoes; peeled, cut in 1/2-inch wedges; Additional caribe (crushed New Mexico red chile) or pequin cebrado; if desired

Wisdom and power are the ground of the respect we give to men; they being both infinite in God, are the foundation of a solemn honor to be returned to Him by His creatures. If a man make a curious engine, we honor him for his skill; if another vanquish a vigorous enemy, we admire him for his strength; and shall not the efficacy of God's power in creation, government, redemption, inflame us with a sense of the honor of His name and perfections! We admire those princes that have vast empires, numerous armies, that have a power to conquer their enemies, and preserve their own people in peace; how much more ground have we to pay a mighty reverence to God, who, without trouble and weariness, made and manages this vast empire of the world by a word and beck! What sensible thoughts have we of the noise of thunder, the power of the sun, the storms of the sea! These things, that have no understanding, have struck men with such a reverence that many have adored them as gods. What reverence and adoration does this mighty power, joined with an infinite wisdom in God, demand at our hands.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	4	Servings

INGREDIENTS

2	lb	Boneless pork shoulder; cut in 2"x1/2" strips; 3/4" thick
1	tb	Ground hot red chile or pequin quebrado
1/4	c	Unsalted butter
3		Cloves garlic; minced
3		Green onions; thinly sliced
6		Fresh hot green chiles; parched; peeled, seeded, cut in strips
1 1/2	lb	Red-ripe tomatoes; peeled, cut in 1/2-inch wedges
		Additional caribe (crushed New Mexico red chile) or pequin cebrado; if desired

INSTRUCTIONS

Dredge pork strips in ground chile, caribe or pequin. Melt butter in heavy
skillet; add garlic and green onions and cook until lightly browned. Push
to 1 side; add chile-dredged pork strips and cook until crisp and brown.
Add green-chile strips; cook, stirring, a few minutes until chiles are
warm. Add tomatoes, cook 5-10 minutes or until tomato juice begins to cook
down. Serve immediately. Tuck inside a burrito, soft taco, omelet or crepe
as a snack or over rice as a main dish. Accompany with additional caribe or
pequin if desired. Makes about 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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