• 8/5 Chile Pepper Day - 1

    From Dave Drum@1:3634/12 to All on Sun Aug 4 15:50:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06
    Title: Mark Hurt's Chile Verde
    Categories: Pork, Poultry, Chilies, Vegetables
    Yield: 8 Servings

    1 1/2 lb Boneless pork (or chicken);
    - diced to 1/4" cubes
    2 c Chicken broth
    1 c Green chile sauce (Herdez)
    2 c Tomatillos; husked, coarse
    - chopped
    2 lg Roasted green chilies; seed,
    - dice (Anaheim or Poblano)
    4 cl Garlic; peeled, diced
    1 md Onion; diced
    1 lg Russet potato; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
    1/2 ts Cumin
    1/2 ts Sugar *
    3 tb Fat
    2 c Drinking water

    A warm, hearty stew that will leave you full and
    satisfied. If fresh roasted chiles aren't available,
    you can use canned.

    * Omit the sugar for a lower-carb version.

    Brown the chicken or pork in a small amount of lard
    or oil, over high heat.

    Place the browned chicken or pork, chile sauce and
    tomatillos into a crock pot set on low, or a large,
    covered pot over low heat. Simmer for 2 hours. Add
    remaining ingredients and simmer for an additional 2
    hours. Check very 30 minutes, add water as necessary.

    Serve hot.

    From: Mark Hurt @ Forsyth Chilli Cook-off

    MM by Dave Drum - 20 January 2008

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Morality is doing right - no matter what you are told.
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