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Name: Chile Verde
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 ts Ground cumin; 4 tb Vegetable oil; 2 md Onions, chopped; 3 Russet potatoes cut into; 1 ts Ground sage; 1 Bunch, carrots, peeled and; 1 Can beer, 12 oz; 6 To 8 cloves, garlic, minced; 1/2 ts Ground pepper; 10 Green chiles, Anaheim or; New Mexican variety; Chunks; 1 qt Chicken broth; 2 Bay Leaves; 2 To 8 fresh jalapenos, seeds; 3 1/2 lb Pork roast or pork loin; And stems removed, minced; Cut into 2 inch chunks; 1/2 ts Cayenne; 1 tb Mexican oregano

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INGREDIENTS

2 ts Ground cumin
4 tb Vegetable oil
2 md Onions, chopped
3 Russet potatoes cut into
1 ts Ground sage
1 Bunch, carrots, peeled and
1 Can beer, 12 oz
THE REST
6 To 8 cloves, garlic, minced
1/2 ts Ground pepper
10 Green chiles, Anaheim or
New Mexican variety
Chunks
1 qt Chicken broth
2 Bay Leaves
2 To 8 fresh jalapenos, seeds
3 1/2 lb Pork roast or pork loin
And stems removed, minced
Cut into 2 inch chunks
SPICE BLEND
1/2 ts Cayenne
1 tb Mexican oregano

Family

INSTRUCTIONS

Cut meat into 2 inch pieces and rub thoroughly with spice blend. Brown the meat in 3 batches, using 2 T of oil at a time and adding more when necessary. When meat is browned, set aside and saute onion, adding the garlic at the end. Drain any excess oil from the pan. Return the meat to the pan with the onion and garlic. Pour in the beer. Simmer briskly, then add the broth and bay leaves. Cook for 30 minutes. Char, peel, seed and stem the green chiles. Chop them and the jalapenos you wish to use and stir all of the chiles into the simmering meat. Cook for 45 minutes and add the potatoes and carrots. Simmer until the vegetables are tender but not mushy, about 25 minutes. Salt to taste Posted to MM-Recipes Digest V3 #249 Date: Wed, 11 Sep 1996 21:20:09 -0700 From: jessann doe

NOTES

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Chile Verde

2 ts Ground cumin
4 tb Vegetable oil
2 md Onions, chopped
3 Russet potatoes cut into
1 ts Ground sage
1 Bunch, carrots, peeled and
1 Can beer, 12 oz
 THE REST
6 To 8 cloves, garlic, minced
1/2 ts Ground pepper
10 Green chiles, Anaheim or
 New Mexican variety
 Chunks
1 qt Chicken broth
2 Bay Leaves
2 To 8 fresh jalapenos, seeds
3 1/2 lb Pork roast or pork loin
 And stems removed, minced
 Cut into 2 inch chunks
 SPICE BLEND
1/2 ts Cayenne
1 tb Mexican oregano

Cut meat into 2 inch pieces and rub thoroughly with spice blend.  Brown the meat in 3 batches, using 2 T of oil at a time and adding  more when necessary.    When meat is browned, set aside and saute onion, adding the garlic at  the end.  Drain any excess oil from the pan.    Return the meat to the pan with the onion and garlic.  Pour in the  beer. Simmer briskly, then add the broth and bay leaves.  Cook for 30  minutes.    Char, peel, seed and stem the green chiles.  Chop them and the  jalapenos you wish to use and stir all of the chiles into the  simmering meat.  Cook for 45 minutes and add the potatoes and  carrots.  Simmer until the vegetables are tender but not mushy, about       25    minutes.  Salt to taste  Posted to MM-Recipes Digest V3 #249    Date: Wed, 11 Sep 1996 21:20:09 -0700    From: jessann doe <jessann@texas.net>

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Nutrition

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Serving Size: 1 Family (2672g)
Recipe Makes: 1 Family

Calories: 527
Calories from Fat: 418 (79%)

Amt Per Serving		% DV

	Total Fat 46.5g	62 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 27.4g
	Polyunsanturated Fat 12.7g
Cholesterol 0mg		0 %
Sodium 3736.4mg		129 %
Potassium 807.4mg		21 %
Total Carbohydrate 26.7g		8 %
	Dietary Fiber 8g	32 %
	Sugars, other 18.7g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 527

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