Green Chile Stew

* Exported from MasterCook *

Green Chile Stew

Recipe By : sfisher@megatest.com (Scott Fisher)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 fresh long green chiles
1 medium onion -- chopped fine
5 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon cumin
Juice of 1/2 lime
1 pound lean pork -- cut into 1" cubes
1 cup chicken stock -- or less
Salt
black pepper
hot green chiles to taste -- see note 2
1 tablespoon olive oil

Chilies should be roasted, peeled, seeds removed and cut into coarse
chunks (note 1)
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. Serve with fresh corn tortillas, a
pepper-garlic-onion garnish I'll describe shortly, and lots of cold beer,
horchata, or jamaica. You can also serve this with sour cream, which is
nice. Garnish: -------- I've taken to chopping up fresh chiles to make my
own food hotter, since the kids max out at Anaheim chiles. My base mild
mix is to cut up an ancho or poblano chile (the dark green glossy ones,
triangular and medium-pungent) into 1/4" dice, as well as about a quarter
of an onion and a clove of garlic. Add a little olive oil and some dried
oregano, stir well and salt to taste. Sprinkle this on the chile verde,
roll it up in your tortillas, use it in omelettes or even on Texas-style
chili. Notes: ------ Long green chiles: ------------------ If you can't
find them fresh, you can use canned but the taste will be slightly
different; the canned variety add lots of citric acid as a preservative.
You might want to cut down on the lime in that event. I used fresh
Anaheim chiles from my garden last year, and will do so again this year as

the Anaheim is producing earliest (four chiles!) but I'm anxious for my
New Mexico varieties to get going. The original poster is in the center
of the universe for this stuff, though, and frankly you'd probably get
better recipes asking your co-workers, fellow students, or the janitorial
staff there than the net; if you do, please post it! :-) 2. Hot chiles:
--------------- The Anaheims are pretty mild. Some people like to add
jalapenos to this, but I preferred the serranos when we had the pepper
garden last year. I liked six Anaheims and six serranos when it was just
for me and Kim, but the girls wouldn't touch it, which is why I started
making the garnish. You can also garnish with chopped fresh cilantro or
epazote if you can find it; we're growing that and I love it so far, it's
like a cross between cilantro and sorrel in flavor.







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