Green Chile Stew #1

Green Chile Stew #1 Ingredients

8 Fresh long green chiles	1 lb Lean pork; cut into 1" cubes
1 md Onion; chopped fine	1 c Chicken stock; or less
5 Cloves garlic; minced	Salt
1 ts Oregano	Black pepper
1 ts Cumin	Hot green chiles to taste;
1/2 Lime; juice of	1 tb Olive oil

Instructions for Green Chile Stew #1

Recipe By: sfisher@megatest.com (Scott Fisher) Chilies should be roasted, peeled, seeds removed and cut into coarse chunks (note 1) Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix. Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isnt scorching on the bottom. When the timer goes off, check the consistency and either add more stock if its gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if its too runny. Add salt and black pepper now. Serve with fresh corn tortillas, a pepper-garlic-onion garnish Ill describe shortly, and lots of cold beer, horchata, or jamaica. You can also serve this with sour cream, which is nice. Garnish: Ive taken to chopping up fresh chiles to make my own food hotter, since the kids max out at Anaheim chiles. My base mild mix is to cut up an ancho or poblano chile (the dark green glossy ones, triangular and medium-pungent) into 1/4" dice, as well as about a quarter of an onion and a clove of garlic. Add a little olive oil and some dried oregano, stir well and salt to taste. Sprinkle this on the chile verde, roll it up in your tortillas, use it in omelettes or even on Texas-style chili. Notes: 1. Long green chiles: If you cant find them fresh, you can use canned but the taste will be slightly different; the canned variety add lots of citric acid as a preservative. You might want to cut down on the lime in that event. I used fresh Anaheim chiles from my garden last year, and will do so again this year as the Anaheim is producing earliest (four chiles!) but Im anxious for my New Mexico varieties to get going. The original poster is in the center of the universe for this stuff, though, and frankly youd probably get better recipes asking your co-workers, fellow students, or the janitorial staff there than the net; if you do, please post it! :-) 2. Hot chiles: The Anaheims are pretty mild. Some people like to add jalapenos to this, but I preferred the serranos when we had the pepper garden last year. I liked six Anaheims and six serranos when it was just for me and Kim, but the girls wouldnt touch it, which is why I started making the garnish. You can also garnish with chopped fresh cilantro or epazote if you can find it; were growing that and I love it so far, its like a cross between cilantro and sorrel in flavor. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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