[CH] Green chile stew
Doug Irvine (dirvin@bc.sympatico.ca)
Fri, 01 May 1998 07:38:29 -0700
Hi Ole..hope you enjoyed the chicken verde recipe, here is the one I
promised you for my green chile stew:
2 kilos of pork butt, trim some of the fat, then cut up in chunks
1 large onion
4 cloves of garlic
1/2 kilo of green chiles seeded and chopped
1/2 cup chopped cilantro
1 can of tomatillas 860 ml
flour, salt and freshly ground pepper, mixed together for dredging
1/2 cup lime juice
2 medium sized tomatoes, peeled and chopped
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