Recipe - Green Chile Con Carne

1 pound Lean pork; cut into 1/2"
square cubes
2 tablespoon Olive oil
1 tablespoon Flour
1 Extra large onion; chopped
4 Cloves of garlic; minced,
(up to 6)
1 cn Chicken; vegetable or beef
broth
2 cup Chopped green chile; fresh
or frozen
4 New potatoes; peeled and
cubed, (up to 5)
1 teaspoon Oregano
One half teaspoon Coarse black pepper

Southwestern cooking is not the same in any two border communities. Here is
a Las Cruces recipe for local foods. We do eat many chile dishes, mostly
not terribly hot. Chile is a fine vegetable, especially when fresh and red
when its vitamin C content is highest. Please remember that our air is
polluted and it is unwise to eat chile dishes that have not been cooked
thoroughly. We're told by the USDA that chile must be cooked 20 minutes in
order to be safe to eat.

In a heavy skillet or dutch oven, Cook the meat, onions, and garlic over
medium low heat, in olive oil until the meat has lost its red color. Push
meat aside and add the flour. Slowly add the broth. Add green chile,
potatoes, oregano and black pepper. Either pressure cook for 20 minutes or
cook about 1 hour until the meat is fully cooked and tender.

Since chile is grown in alkaline soil, it usually needs no salt.

Posted to recipeludigest by Eeyore efalt@zianet.com on Feb 15, 1998