Recipe - Chili Tostados

1 One half (up to)
2 pound Chicken or pork
1 Onion; chopped
1 cn (17oz) tomatillos
1 cn (7oz) minced Ortega chiles
3 Cloves garlic; chopped
One half teaspoon Cumin seed
One half teaspoon Mustard seed
1 teaspoon Dried cilantro
1 teaspoon Dried marjoram
One half teaspoon Ground black pepper
1 (up to)
2 Jalapeno peppers; chopped
3 tablespoon Flour
1 teaspoon Sage
2 tablespoon Cooking oil
2 (up to)
3 cup Rice
Salt to taste
1 cn (17oz) hominy (optional)
1 cn (17oz) chicken broth
(optional)

Date: Fri, 15 Mar 1996 07:34:27 0800

From: "Rund, Sharen" RUNDSAB@alisa1.lockheed.com
This recipe was adapted from the Pork with Tomatillo stew from the Sunset
Magazine Mexican Cookbook. All measurements are approximate You can
substitute chicken for the pork. I usually serve this with refried beans
topped with melred jack cheese and salsa on the side

Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a
deep skillet at medium heat and cook covered untilonion is soft. Stir
occasionally to cook evenly. Cut meat into bite size chunks. Put flour and
sage into the bag and shake the meat until dusted. Add the meat to the
skillet and stir occasionally until the meat is brown(or white for
chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno
peppers, cilantro and marjoram to pan. Simmer covered under low heat for
about an hour or until meat is tender. Turn off heat and let sit covered
until ready to eat or cool enough to put in the refrigerator. If you
prepare this the day before you use it, it will taste better the next day.
Serve with cooked rice.

CHILEHEADS DIGEST V2 #269

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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