Yield: 8 Servings
Measure | Ingredient |
---|---|
24 \N | Fresh green chiles |
2 pounds | Roast pork (shoulder or butt); cubed |
¼ cup | Flour |
2 tablespoons | Bacon drippings |
2 larges | Onions; finely chopped |
6 larges | Tomatoes; chopped |
6 ounces | Canned tomato paste |
2 cups | Water |
2 \N | Cloves garlic; crushed |
2 teaspoons | Salt |
Date: Sat, 16 Mar 1996 22:17:23 -36000 From: Dan Wellner <dwellne@...> This is still the best recipe I've found.
1. Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing (or crock) pot, 3- to 5- quart size. Add onions to the fat remaining in the skillet and cook until onion is translucent.
2. Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot.
3. Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.
4. If you prefer the all day method, follow the same directions except put the ingredients in a crock pot. Cook on low for 10-12 hours or high for 5 hours.
NOTE: I like using fresh Jalapenos. Depending on where the chiles are from, you can have a rather firey brew!!! Make sure you have plenty of flour tortillas handy...you will not want to miss one tasty drop!!! CHILE-HEADS DIGEST V2 #270
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .