Recipe#5520

Title: New Mex Green 09

rec.food.recipes archive

6 - 8 fresh long green chiles, roasted, peeled, seeds removed
   and cut into coarse chunks (note 1)
 1 medium onion, chopped fine
 3 to 5 cloves of garlic, minced
 1 teaspoon each oregano and cumin
 Juice of 1/2 lime
 1 lb lean pork, cut into 1" cubes
 Up to 1-1/2 cups chicken stock
 Salt, black pepper, and hot green chiles to taste (see note 2)
 1 tablespoon olive oil
 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.