Recipe - Guisada De Chile Verde (Green Chile Stew)

125 pound Boneless pork shoulder
725 ounce Plum tomatoes; canned
17 cup Bacon drippings
Hot water; to cover
100 Whole red potatoes; cooked
100 Cloves garlic; peeled
100 lg Yellow onions; peeled
1 cup Cumin; ground
600 Whole green chiles; roasted
3 1/8 cup Oregano
3 1/8 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 1 One half 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 (1520 minutes).
Serve with flour tortillas

Busted by Christopher E. Eaves cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998