Gourmet chile verde

Yield: 8 Servings

Measure Ingredient
1¼ pounds Boneless shoulder of wild boar; cut in 1 inch cubes
1¼ pounds Boneless loin of wild boar; cut in 1 inch cubes
1 tablespoon Olive oil
½ teaspoon Salt
½ teaspoon Ground black pepper
21 ounces Chicken broth; two 10 1/2 oz cans
1 large Tomato; peeled, seeded and chopped
1 teaspoon Oregano flakes
2 teaspoons Ground cumin
¼ teaspoon Ground allspice
1 large Onion; chopped
½ teaspoon Garlic powder-Lawry's coarse gr. w/parsley; or 3 large fresh cloves minced
7 ounces Canned diced green chiles
\N \N Cornstarch
\N \N Chicken broth
7 ounces Canned whole green chiles; rinsed, and sliced
4 ounces Oyster mushrooms; rinsed and sliced




In small batches saute the meat in the olive oil until all the liquid is gone and the meat is lightly browned. Pour off any excess grease. Add the salt, pepper, chicken broth, {reserve some to mix with the cornstarch later} tomato, oregano, cumin, allspice, onion, garlic and diced green chiles. Mix well and cook over low heat until the meat is tender. About 1 hour. If necessary add more chicken broth or water. Mix the corn starch with the reserved chicken broth and thicken the gravy to the consistency of a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix well but gently and cook just long enough to heat them through. Correct the seasonings if needed and serve at once.

NOTES : Main Course

Recipe by: LeRoy Trnavsky

Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.

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