Karen's green chile stew (chiles verdes con carne)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ½ | pounds | Pork loin; 1/2-inch chunks |
| 3 | smalls | Garlic cloves; finely minced |
| 1 | Red onion; finely chopped | |
| 2 | tablespoons | Flour; masa flour |
| 2 | tablespoons | Cornstarch |
| 4 | tablespoons | Water |
| 28 | ounces | New mexican chiles; (roasted, peeled, chopped & seeded) |
| 2 | tablespoons | Jalapeno pepper; chopped |
| 1 | teaspoon | Cumin |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 2¾ | cup | Chicken broth |
| 2 | larges | Tomatoes; pureed |
Directions
1) In skillet, heat olive oil over medium-high heat. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic (and onion).
As soon as garlic sizzles, stir together with pork. Put into crockpot on high.
2) In a small bowl, make thickener by adding water to flour and cornstarch.
(Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crockpot.
3) Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).
Serve over plain or Mexican rice, burritos, chile rellenos, chimichangas, etc.
Busted by Christopher E. Eaves <cea260@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998