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| Green Chile Stew #4 Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 8
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Ingredients
24 fresh green chiles
2 lb roast pork (shoulder or butt); cubed
1/4 cup flour
2 tablespoon bacon drippings
2 large onions; finely chopped
6 large tomatoes; chopped
6 oz canned tomato paste
2 cup water
2 cloves garlic; crushed
2 teaspoon salt
Cooking Directions:
Date: Sat, 16 Mar 1996 22:17:23 -36000
From: Dan Wellner 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, http://www.erols.com/hosey.
meats
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