RE: [CH] Green Chili

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> > Anyone got any exceptional recipes for green chili?
> 
   I have made this several times, and it has turned out
quite well.  I cut the cumin by about half, and you can 
experimant a little with the cut of meat and preparation
of it.  It is from G. Caselton's web site archives.

Scott... KCK

Green Chili

6-8 fresh long green chiles, roasted, peeled, seeds removed and cut into
coarse chunks
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 teaspoon each oregano and cumin
Juice of 1/2 lime
1 lb lean pork, cut into 1" cubes
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste
1 tablespoon olive oil

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.

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