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Pork and Green Chiles |
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Serves: 4
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(Chile Verde)
Category: Pork
Chile verde is popular on both sides of the border and is typical of the green chile dishes that are eaten in northern Mexico, Texas, and New Mexico-the region where Anaheim and New Mexico chiles are grown in abundance on both sides of the border. For the best flavor make the stew ahead and reheat before serving. Look for masa harina (the flour with which tortillas are made) in Mexican or Latin-American markets. A bottle of hot sauce is often served for those who want to spice up the stew. Chile verde is served over rice or wrapped in large flour tortillas to make burritos.
2 tablespoons vegetable oil
1 3/4 pounds boneless pork roast, cut into 1/2-inch pieces
1 medium white onion, chopped
4 cloves garlic (medium), chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
6 fresh Anaheim or poblano chiles, roasted and peeled
1 1/2 tablespoons masa harina, (flour for corn tortillas)
1. In a large saucepan, heat the oil over medium-high heat and brown the meat in batches. Transfer the meat to a bowl.
2. In the same pan, put the onion, garlic, oregano, cumin, and salt, and cook, stirring frequently, until the onion starts to brown, about 4 minutes. Return the meat to the pan and add 1 1/2 cups water. Stir well to combine. Bring to a boil, reduce heat to low, cover and simmer until the meat is tender, about 45 minutes.
3. Meanwhile, prepare the chiles. Then, remove the stem and seeds. Coarsely chop the chiles and add them to the pan.
4. In a small bowl mix the masa with 3 tablespoons of water until smooth and stir the mixture into the stew. Cook, uncovered, until the chile verde thickens. Adjust seasoning. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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