Recipe#5514

Title: New Mex Green

rec.food.recipes archive

Chop an onion and as many cloves of garlic as you like (6 is good for
 me).  Saute in a smidgen of olive oil.  Cut about a pound of fresh pork
 and about a pound of chicken or turkey breast into a coarse dice.  Add
 and fry until no longer pink.
 Take about 3 pounds or so of long green Hatch chiles, or Anaheims if
 you can't find Hatch chiles.  Roast, peel and seed.  Chop, and add to
 the meat.
 Flavor with about a tablespoon of cumin (or three, if you're like me and
 adore cumin) and about a tablespoon of chile powder (freshly ground, if
 you have dried chiles laying around).  Add a couple fresh tomatoes, peeled
 and choped and about two cups water.  Simmer for a couple hours.
 If it needs thickening, try thickening with mashed pototes, or a little
 bit of flour or cornstarch mixed with water, or a litle bit of masa
 (I like the mashed potatoes).  If this isn't hot enough, or if you've
 gotten mild chiles, you can spice it up with a jalapeno or two or a
 serrano or two.  Don't use canned chiles, only fresh.
 Done.