Hi Ole..hope you enjoyed the chicken verde recipe, here is the one I promised you for my green chile stew: Render the fat removed from the pork butt, and after dredging the meat chunks in the flour, salt, pepper mixture, brown the meat in a heavy pot large enough and heavy enough to go for awhile. You may have to add more fat, use olive oil..dont let the meat burn. Add in the chiles, chopped onion, chopped garlic and the chopped tomatoes, then addd half of the tomatillas, drained..cook for about an hour on simmer then add the cilantro and the lime juice and the rest of the tomatillas from that tin!Cook until thickened, uncovered, check for seasoning, and at this point add about 1 tablespoon of oregano and more heat if not hot enough, such as a few finely chopped habs if you can get them or serranos...make it as hot as you wish, but check for the flavour as well....this is always much better the next day, so I make it sometimes two days ahead,and reheat it..hope you like it Ole, Cheers from Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine
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|Serving Size: 1 Serving (2826g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 399.8mg||11 %|
|Total Carbohydrate 100g||29 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 97.1g|
|Protein 2.7g||4 %|
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Calories per serving: 385
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