*  Exported from  MasterCook  *
 
                   New Mexican Pork And Green Chili Stew
 
 Recipe By     : Gourmet magazine December 1992
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        onions -- chopped
    8                    garlic cloves
    3      tablespoons   vegetable oil
    4 1/2  pounds        boneless pork shoulder -- trimmed of excess
                         -- fat and cut into,
                         -- 1-inch pieces
    5      pounds        frozen roasted new mexican green chilies* -- thawed,
                         peeled if
                         -- necessary, seeded,,
                         -- and chopped
    7      cups          water
    2      teaspoons     salt
    1 1/2  pounds        boiling potatoes
 
 In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in 
 the oil over moderate heat, stirring, until the onions are softened, add the po
 rk, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad
 ding more water if necessary to keep the pork barely covered, for 1 1/2 hours.
 
 Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are c
 overed by the cooking liquid, and simmer the mixture, stirring occasionally, fo
 r 30 minutes, or until the pork and the potatoes are tender.  Stir in the remai
 ning 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minut
 es.  The stew may be frozen or made 3 days in advance, cooled, uncovered, and k
 ept covered and chilled.
 
 Notes: Can be prepared in 45 minutes or less.
 
 Makes about 14 cups.
 
  MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/1/98
 
 By “Barbara E. Price” <abprice@wf.net> on Jul 5, 1998.
 
 
 
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