Green chili

6 servings

Ingredients

Quantity Ingredient
2 3 lbs. pork, lean boneless;* green chiles; roasted* flour
1 large Onion; coarsely chopped
2 3 cloves garlic; chopped flour chicken stock Cumin; to taste Mexican oregano; to taste green peppers, sweet; roasted*** Olive oil

Directions

* cut into 1-inch cubes ** as many as your taste buds will allow *** optional

Roast the chiles over the flame of a gas stove, or under the broiler, until charred. Remove, allow to cool in a paper bag, and peel and seed. Chop coarsely or cut into strips. If the peppers are extremely hot, or if you are faint-hearted, add enough roasted and peeled sweet peppers to make a total of at least a cup of roasted peppers.

Roll the pork cubes in flour, and brown in the hot olive oil. Remove from the pan and set aside. Add the chopped onion and garlic to the pan, and cook until the onions are transparent, but not browned. Add enough flour to the pan to absorb all of the remaining fat, and cook until the flour is golden brown. Return the pork to this mixture, and stir in the chicken stock (you'll want enough stock to cover the meat).

Add the roasted chiles, cumin and oregano to taste, and simmer until the pork is tender.

Personally, I like the undisguised flavor of the peppers and pork in this dish too much to add tomatoes, but if you want tomatoes, add them as part of the liquid in the dish. For best flavor, roast the tomatoes along with the chiles, and peel before adding to the stew.

Submitted By KARL LEMBKE On 05-05-95

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