Green chile stew #4

8 Servings

Ingredients

Quantity Ingredient
24 Fresh green chiles
2 pounds Roast pork (shoulder or butt); cubed
¼ cup Flour
2 tablespoons Bacon drippings
2 larges Onions; finely chopped
6 larges Tomatoes; chopped
6 ounces Canned tomato paste
2 cups Water
2 Cloves garlic; crushed
2 teaspoons Salt

Directions

Date: Sat, 16 Mar 1996 22:17:23 -36000 From: Dan Wellner <dwellne@...> This is still the best recipe I've found.

1. Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing (or crock) pot, 3- to 5- quart size. Add onions to the fat remaining in the skillet and cook until onion is translucent.

2. Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot.

3. Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.

4. If you prefer the all day method, follow the same directions except put the ingredients in a crock pot. Cook on low for 10-12 hours or high for 5 hours.

NOTE: I like using fresh Jalapenos. Depending on where the chiles are from, you can have a rather firey brew!!! Make sure you have plenty of flour tortillas handy...you will not want to miss one tasty drop!!! CHILE-HEADS DIGEST V2 #270

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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