*  Exported from  MasterCook  *
 
                              Green Chile Stew
 
 Recipe By     : sfisher@megatest.com (Scott Fisher)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    fresh long green chiles
    1      medium        onion -- chopped fine
    5      cloves        garlic -- minced
    1      teaspoon      oregano
    1      teaspoon      cumin
                         Juice of 1/2 lime
    1      pound         lean pork -- cut into 1 cubes
    1      cup           chicken stock -- or less
                         Salt
                         black pepper
                         hot green chiles to taste -- see note 2
    1      tablespoon    olive oil
 
 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 
 isn't scorching on the bottom.  When the timer goes off, check the 
 consistency and either add more stock if it’s gotten thicker/drier than 
 you like it, or raise the heat and cook uncovered to thicken if it’s too 
 runny.  Add salt and black pepper now. Serve with fresh corn tortillas, a 
 pepper-garlic-onion garnish I'll describe shortly, and lots of cold beer, 
 horchata, or jamaica.  You can also serve this with sour cream, which is 
 nice. Garnish: -------- I've 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: ------ Long green chiles: ------------------ If you can't 
 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 I'm 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 you'd 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 wouldn't 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; we're growing that and I love it so far, it’s 
 like a cross between cilantro and sorrel in flavor.
 
 
                    
 
 
 
 
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 Nutr. Assoc. : 3578 0 0 0 0 0 4545 0 0 0 0 0