Navajo Green Chile

6 Servings

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Navajo Green Chile Ingredients

20 Anaheim or Cubanelle chiles	2 To
3 lb Pork (shoulder works)	1 tb Cayenne pepper
1 lg Onion	Salt and pepper to taste
2 Green or red peppers	Lemon juice to taste (about
1 cn Tomatoes	3 To
4 To	4 Cloves garlic
5 Dried very hot chiles	1/2 cn Good beer

Instructions for Navajo Green Chile

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 Id 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." From Glen Hoseys 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)

Main Ingredient: Cuisine: Uncategorized

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