Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Pork roast, cut into small cubes |
| 1 can | Beer |
| 4 \N | Habaneros, pureed with a little water |
| 1 dash | Garlic powder |
| 4 cans | Large white beans |
| 1 can | Cream of celery soup |
| 4 cans | Rotel Diced tomatos and green chiles |
| 15 larges | Green anaheim chiles, roasted, peeled, and chopped |
| 6 larges | Green anaheim chiles, roasted, peeled, pureed |
| 6 \N | Fresh jalapenos, pureed |
| 6 \N | Fresh habanero, pureed |
| \N \N | Some cumin |
| \N \N | Some cilantro |
| 3 cans | Chicken stock |
| 1 \N | Bag of frozen corn |
REMAINDER
*** All amounts are approximate *** Mix beer, habaneros, and garlic. Add Pork and marinate for at least 6 hours. Brown the pork in a little olive oil. Saute 4-6 onions in the same pan after browning the pork. Mix pork, onions, and the remainder in a large pot. Cook for at least 4 hours. Add water as needed to create the desired amount of liquid in the stew. If the liquid is too thin because of the water added, it can be thickened. I use Tortilla Masa (finely ground cornmeal), but flour or cornstarch should also work.
If you want the "non-nuclear" version, you can try omitting the habaneros.
Posted to CHILE-HEADS DIGEST V3 #195 From: feak@... (Frank E. Eak)
Date: Mon, 23 Dec 1996 11:14:41 -0800