Recipe#5518

Title: New Mex Green 06

From: klbaldwi@ren.edaco.ingr.com (Karen Baldwin) 
 Newsgroups: rec.food.recipes 
 Subject: Green Chili 
 Date: 20 Aug 1994 13:07:03 -0400 
 Organization: Intergraph Electronics 
 Message-ID: <32u24u$mtc@baggins.edaco.ingr.com> 
 References: <323m5n$c05@news.u.washington.edu> 

(Chiles Verdes Con Carne)
 4 good-sized servings
 2 tsp. olive oil
 1/2 lb. pork loin (cut into 1/2-inch chunks and remove all visible fat)
 3 small garlic cloves, finely minced
 1 red onion, finely chopped (optional)
 2 T flour (preferably masa flour)
 2 T cornstarch
 4 T water
 28 oz. New Mexican chiles (roasted, peeled, seeded, and finely chopped)
 1-2 T. chopped jalapeno pepper (optional and preferably fresh)
 1 tsp. cumin
 1/8 tsp. salt
 1/8 tsp. white pepper
 2-3/4 c. chicken broth**
 2 large fresh tomatoes, pureed (or peeled and chopped) (optional)
 In skillet, heat olive oil over medium-high heat.  Saute pork until
 all pink is gone (about 5 minutes).  Move meat aside and add garlic
 (and onion).  As soon as garlic sizzles, stir together with pork.
 Put into crockpot on high.
 In a small bowl, make thickener by adding water to flour and
 cornstarch.  (Add another tablespoon of cornstarch and a tablespoon
 of water if you prefer a thicker sauce, but wait until later in
 the cooking to decide if the texture is what you want, or you may
 accidentally make it too thick.) Add mixture to crockpot.
 Add chiles, spices, chicken broth to crockpot.  Bring to a low
 boil, then reduce heat and add tomatoes.  (puree the tomatoes if
 you like a very smooth sauce; peel and chop 'em if you like more
 texture).  Simmer on very low heat, covered, for at least 1 hour
 (preferably all day).
 Serve over plain or mexican rice, burritos, chile rellenos,
 chimichangas, etc.  Freezes very well.