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Name: Gourmet Chile Verde
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lg Tomato peeled, seeded; 1 ts Oregano flakes; 2 ts Ground cumin; 1/4 ts Ground allspice; 1 lg Onion chopped; 7 oz diced green chiles; Cornstarch; 7 oz whole green chiles; 4 oz Oyster mushrooms rinsed; Chicken broth; 1 1/4 lb Boneless shoulder of wild boar; 1 1/4 lb Boneless loin of wild boar; 1 tb olive oil; 1/2 ts Salt; 1/2 ts Black Pepper ground; 2 10.5-oz cans Chicken broth

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INGREDIENTS

1 lg Tomato ; peeled, seeded
1 ts Oregano flakes
2 ts Ground cumin
1/4 ts Ground allspice
1 lg Onion ; chopped
7 oz diced green chiles
STEP THREE
Cornstarch
7 oz whole green chiles
4 oz Oyster mushrooms ; rinsed
Chicken broth
STEP ONE
1 1/4 lb Boneless shoulder of wild boar
1 1/4 lb Boneless loin of wild boar
1 tb olive oil
STEP TWO
1/2 ts Salt
1/2 ts Black Pepper ; ground
2 10.5-oz cans Chicken broth

Servings

INSTRUCTIONS

In small batches saute the meat in the olive oil until all the liquid is gone and the meat is lightly browned. Pour off any excess grease. Add the salt, pepper, chicken broth, {reserve some to mix with the cornstarch later} tomato, oregano, cumin, allspice, onion, garlic and diced green chiles. Mix well and cook over low heat until the meat is tender. About 1 hour. If necessary add more chicken broth or water. Mix the corn starch with the reserved chicken broth and thicken the gravy to the consistency of a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix well but gently and cook just long enough to heat them through. Correct the seasonings if needed and serve at once. NOTES : Main Course Recipe by: LeRoy Trnavsky Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998,

NOTES

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Gourmet Chile Verde

1 lg Tomato peeled, seeded
1 ts Oregano flakes
2 ts Ground cumin
1/4 ts Ground allspice
1 lg Onion chopped
7 oz diced green chiles
 STEP THREE
 Cornstarch
7 oz whole green chiles
4 oz Oyster mushrooms rinsed
 Chicken broth
 STEP ONE
1 1/4 lb Boneless shoulder of wild boar
1 1/4 lb Boneless loin of wild boar
1 tb olive oil
 STEP TWO
1/2 ts Salt
1/2 ts Black Pepper ground
2 10.5-oz cans Chicken broth

In small batches saute the meat in the olive oil until all the liquid is  gone and the meat is lightly browned. Pour off any excess grease. Add the  salt, pepper, chicken broth, {reserve some to mix with the cornstarch  later} tomato, oregano, cumin, allspice, onion, garlic and diced green  chiles. Mix well and cook over low heat until the meat is tender. About 1  hour. If necessary add more chicken broth or water. Mix the corn starch  with the reserved chicken broth and thicken the gravy to the consistency of  a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix  well but gently and cook just long enough to heat them through. Correct the  seasonings if needed and serve at once.    NOTES :   Main Course    Recipe by: LeRoy Trnavsky    Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep  8, 1998,

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Nutrition

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Serving Size: 1 Serving (315g)
Recipe Makes: 8

Calories: 211
Calories from Fat: 51 (24%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 225.8mg		8 %
Potassium 385.3mg		10 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 4.3g
Protein 32.3g		46 %
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: 211

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