Recipe

Chile Verde Recipe

	Mbeards2 / All my dishes 10 months ago I just made this tonight and it filled the house with aroma! The recipe comes from "Just North of the Border: A Cookbook of Southwestern Cuisines". Prep:40m Cook:120m Servings:6	Mbeards2
	green chile stew pork

Does this look good? Yeah! / Nope

Fans

quaziefly

maywest

tazoncaffe

juels

Ingredients

2 cups green New Mexico or Anaheim chiles which have been roasted, peeled, stems and seed removed, chopped fine

2 pounds pork stew meat, cut into 1 1/2-inch cubes

1 large onion, chopped

1 teaspoon chopped garlic

2 large tomatoes, peeled and chopped

1/2 teaspoon ground cumin

4 cups of water

salt to taste

Directions

Brown the pork in some oil, add the onions and garlic and saute until the onions are soft.

Remove from the pan and pour in one cup of water to deglaze it.

Combine all the ingredients in a large pot or crock pot, bring it to a boil, reduce heat and simmer for 2 hours or until the meat is very tender and starts to fall apart.

NOTES:Since it's still winter and good, fresh tomatoes are hard to find, I used a 1 pint jar of tomatoes that I canned last summer. Same for the chiles, I used chiles that I canned from last summer. Frozen ones would work too.

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Comments

juels 10 months ago said:
Oh, yum! Lovely recipe with all those chiles, cumin and tomatoes...mmmmmm.

maywest 9 months, 3 weeks ago said:
I have some chiles i got from the farmers market right here i cant wait this sounds so incredibly yummy. been on a green chile kick lately. you say i can freeze those would i do it like i do my green peppers. sounds silly to ask but really never thought about it. or do you roast them first.

mbeards2 9 months, 3 weeks ago said:
The trick to freezing green chiles is to roast them first. If you have a barbeque grill, you roast them that way. You can use your broiler too. You roast them until the skin begins to blister, don't let them get charred. Turn them so they are evenly roasted. Then put the roasted chiles in a plastic bag or other container so that they steam a little. The skins slip right off. If you plan on freezing them, leave the skins on. They maintain their flavor better that way.

tazoncaffeine 5 months, 3 weeks ago said:
Excellent!

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