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Name: Chile Verde
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Beef; (or Venison); 2 lb Pork; 2 Garlic; 1 c Onion chopped; 1/2 ts Salt; 1 cn Beef Bouillon; (10-3/4 oz); 1 ts Black Pepper; ground; 1/4 c Bacon Drippings; (or Cooking; 1/2 ts Parsley; dried; 1 tb Flour; 1 c Green Chiles; (adjust to; 1/2 ts Oregano; dried; 1/4 ts Celery salt; 2 qt Water

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INGREDIENTS

2 lb Beef; (or Venison)
2 lb Pork
2 Garlic
1 c Onion ; chopped
1/2 ts Salt
1 cn Beef Bouillon; (10-3/4 oz)
1 ts Black Pepper; ground
1/4 c Bacon Drippings; (or Cooking
1/2 ts Parsley; dried
1 tb Flour
1 c Green Chiles; (adjust to
1/2 ts Oregano; dried
1/4 ts Celery salt
2 qt Water

Servings

INSTRUCTIONS

This comes from one of Lynn Nusoms fine cookbooks, "The New Mexico Cookbook", published by Golden West Publishers in Phoenix, Arizona: Cut all measts into bite-sized pieces and brown in drippings or oil. Add onion and garlic, and cook until the onion is limp but not brown. Add flour and stir until it is blended in. Add rest of ingredients and cook until meat is tender, about two hours over a low to medium heat. Serves 8 to 10. This is pretty typical New Mexican fare and you should feel free to play with the spices, so long as you remember that this recipe derives its flavor from the green chiles themselves and, if done properly, that flavor should come through nicely, supported by the flavor of the meats. The thickness of this stew comes from the amount of flour you use, so you can vary that to suit your personal taste. Remember that flour (as well as cornstarch and other common thickeners) works because the starch molecules cross-link with one another when they are heated during the cooking process. If the chile looks too thin after about an hour, you can add a little more flour by first disolving it in some cold water to make a white liquid which you can then trickle into the hot broth while stirring. Then be sure to allow enough for it to thicken as the stew "cooks down". While you probably can cook an egg directly in the very hot chile broth, you might be safer poaching the egg in a separte pan filled with simmering salted water, then removing the egg with a slotted spoon and sliding it gently into the bowls of chile just before serving. Posted to CHILE-HEADS DIGEST by The Old Bear on Feb 14, 1998

NOTES

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Chile Verde

2 lb Beef; (or Venison)
2 lb Pork
2 Garlic
1 c Onion chopped
1/2 ts Salt
1 cn Beef Bouillon; (10-3/4 oz)
1 ts Black Pepper; ground
1/4 c Bacon Drippings; (or Cooking
1/2 ts Parsley; dried
1 tb Flour
1 c Green Chiles; (adjust to
1/2 ts Oregano; dried
1/4 ts Celery salt
2 qt Water

This comes from one of Lynn Nusoms fine cookbooks, "The New Mexico  Cookbook", published by Golden West Publishers in Phoenix, Arizona:    Cut all measts into bite-sized pieces and brown in drippings or oil. Add  onion and garlic, and cook until the onion is limp but not brown. Add flour  and stir until it is blended in. Add rest of ingredients and cook until  meat is tender, about two hours over a low to medium heat. Serves 8 to 10.  This is pretty typical New Mexican fare and you should feel free to play  with the spices, so long as you remember that this recipe derives its  flavor from the green chiles themselves and, if done properly, that flavor  should come through nicely, supported by the flavor of the meats.    The thickness of this stew comes from the amount of flour you use, so you  can vary that to suit your personal taste. Remember that flour (as well as  cornstarch and other common thickeners) works because the starch molecules  cross-link with one another when they are heated during the cooking  process. If the chile looks too thin after about an hour, you can add a  little more flour by first disolving it in some cold water to make a white  liquid which you can then trickle into the hot broth while stirring. Then  be sure to allow enough for it to thicken as the stew "cooks down".    While you probably can cook an egg directly in the very hot chile broth,  you might be safer poaching the egg in a separte pan filled with simmering  salted water, then removing the egg with a slotted spoon and sliding it  gently into the bowls of chile just before serving.    Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Feb  14, 1998

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Nutrition

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Serving Size: 1 Serving (3092g)
Recipe Makes: 1 Servings

Calories: 5371
Calories from Fat: 4958 (92%)

Amt Per Serving		% DV

	Total Fat 550.8g	734 %
	Saturated Fat 202g	1010 %
	Monounsaturated Fat 264.1g
	Polyunsanturated Fat 58.7g
Cholesterol 609.3mg		187 %
Sodium 4715.5mg		163 %
Potassium 1514.4mg		40 %
Total Carbohydrate 42.8g		13 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 35.8g
Protein 56.3g		80 %
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Calories per serving: 5371

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