Sean Dennis wrote to Shawn Highfield <=-
I have everything including blocks of wood to carve if bored in my bag.
<insert off-color joke here>
I already beat you to that one. Bv)=
Since today is the first day of autumn...
Sorry, Charlie. Sunday (22 September 2024) is the Atumnal Equinox. Today
21 September) is my brother's natal anniversary. Happy Birthday, Phil!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Philip's Pork Chile Verde
Categories: Pork, Vegetables, Chilies, Herbs, Beans
Yield: 8 servings
2 lb Pork diced
1 c Onion diced
14 oz Can chicken broth
1 1/2 ts Garlic powder
2 1/2 tb Chicken stock
1 ts Celery salt
1 tb Cornstarch
1/2 ts Oregano
1 tb Cumin
1/2 tb Jalapeno
4 tb Chopped cilantro
1/2 tb Chilli spice mix; to taste
1 tb Green Tabasco sauce
10 oz Can green enchilada sauce
27 oz Can chopped green chilies
8 oz Can green chilies pureed
32 oz (2 cans) white beans;
- drained, rinsed (optional)
1/2 ts Salt
Brown pork and drain.
Add onion and chicken broth (will not cover meat
entirely).
Simmer 1 hour, stirring often.
Combine garlic powder, chicken stock, celery salt,
cornstarch, oregano, cumin, jalapeno, cilantro, chili
powder, and green Tabasco sauce.
Simmer 1 hour, stirring often to avoid sticking.
Add green enchilada sauce and stir. Simmer for 30
minutes.
Add chopped green chilies and cook for 15 minutes.
Add pureed green chilies, white beans and salt to taste.
Serve with cheese, sour cream, chips and/or flour
tortillas.
SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute
onion and add to slow cooker with meat. Add chicken
broth and cook on low heat for 3 hours. Add remaining
ingredients and cook additional 2 hours on low heat.
RECIPE FROM:
https://www.favfamilyrecipes.com
Uncle Dirty Dave's Archives
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