Guisada de chile verde (green chile stew)

Yield: 300 Servings

Measure Ingredient
125 pounds Boneless pork shoulder
725 ounces Plum tomatoes; canned
17 cups Bacon drippings
Hot water; to cover
100 Whole red potatoes; cooked
100 Cloves garlic; peeled
100 larges Yellow onions; peeled
1 cup Cumin; ground
600 Whole green chiles; roasted
3⅛ cup Oregano
3⅛ cup Salt
Flour tortillas
1 cup Black pepper; ground coarsely

Trim the excess fat from the meat. Cut into 1" cubes. Heat the bacon drippings in a heavy kettle. Sear the meat on all sides. Add hot water to the kettle to cover the meat. Mince the garlic. Slice the onions. Add the garlic and the onions to the kettle. Add additional hot water as needed to cover all the ingredients. Bring to a boil. Reduce heat to a simmer. Skim the surface. Add the cumin, oregano, salt, pepper and tomatoes. Cover.

Simmer for 1½ hours. Cut the potatoes into bite sized chunks. Slice the chiles into thin strips. Add both to the the kettle. Simmer, uncovered, until the liquid has thickened and the potatoes are tender (15-20 minutes).

Serve with flour tortillas

Busted by Christopher E. Eaves <cea260@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

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