[CH] Green chile stew
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 08 Feb 1999 10:37:43 +0000
Well, here it is...a combination of several recipes that I have had for
many years, plus my own twist on them. And, as I could not get good
poblanos the other day, I used canned Anaheims...not quite the same, but
it is winter here in Canada, even in BC
2 lbs pork loin or leg, fat removed, and reserved, then cut the meat
into cubes
1 lb lean ground chuck
1 large onion, chopped fairly fine
6 garlic cloves, peeled and chopped fine
2 cups chicken stock
1 cup chopped poblano peppers, or anaheim peppers, stemmed and
seeded, if desired
2 large jalapeno peppers, chopped
2 serrano peppers, green ones chopped fine
1 7oz can of La Costnena green Mexican Salsa
1 28 oz can of La Costena tomatillas, drained and chopped up
2 tsp mexican oregano
2 tsp Calvin's chile powder OR Jim's smoked hab powder to taste
2-3 tbls flour, mixed in 1/2 cup cold water
1 cup chopped cilantro, add last ten minutes
Put the reserved pork fat in a heavy pan, about 5-6 US qts or litres,
and render it down, do not let it smoke, add more oil, olive or peanut
or corn, if not sufficient fat to brown the pork cubes...after they are
browned, remove to plate, and cook the onion and garlic, slowly, until
transparent, add the chopped peppers, and the ground chuck, and cook
until the meat is no longer pink, then add the stock, and the reserved
browned pork.Bring this to simmer, add the can of Green Mexican Salsa,
and half of the tomatillas, and let this all simmer slowly for about an
hour, then taste for seasoning, note that there has been no salt added,
add a little, and check also for heat, then add the oregano and
Calvin's...let this simmer for another half hour, taste again, add more
heat if desired, and the rest of the tomatillas, and thicken with the
flour and water mix, let cook down, and taste again for salt, sugar, and
heat...tomatillas add a flavor that requires a little sweetness, but do
this sparingly, and lastly add the chopped cilantro...a cup is not too
much, more if desired.
As the way I cook, is often different every time, I have tried to get
this as close as possible to the last one I did...hope every one enjoys
it. Cheers, Doug in BC