Recipe - Karens Green Chile Stew (Chiles Verdes Con Carne)

2 teaspoon Olive oil
One half pound Pork loin; 1/2inch chunks
3 small Garlic cloves; finely minced
1 Red onion; finely chopped
2 tablespoon Flour; masa flour
2 tablespoon Cornstarch
4 tablespoon Water
28 ounce New mexican chiles;
(roasted, peeled, chopped &
seeded)
2 tablespoon Jalapeno pepper; chopped
1 teaspoon Cumin
1/8 teaspoon Salt
1/8 teaspoon White pepper
2 Three fourths cup Chicken broth
2 lg Tomatoes; pureed

1) In skillet, heat olive oil over mediumhigh 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@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998