Gourmet chile verde
8 Servings
Ingredients
| Quantity | 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 |
| Cornstarch | ||
| Chicken broth | ||
| 7 | ounces | Canned whole green chiles; rinsed, and sliced |
| 4 | ounces | Oyster mushrooms; rinsed and sliced |
Directions
STEP ONE
STEP TWO
STEP THREE
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.