Title: Green Chile Stew #4
Categories: Meat
Yield: 8 Servings

24 Fresh green chiles
2 lb Roast pork (shoulder or
-butt); cubed
1/4 c Flour
2 tb Bacon drippings
2 lg Onions; finely chopped
6 lg Tomatoes; chopped
6 oz Canned tomato paste
2 c Water
2 Cloves garlic; crushed
2 ts Salt

Date: Sat, 16 Mar 1996 22:17:23 -36000

From: Dan Wellner
This is still the best recipe I've found.

1. Flour the pork and brown it in the drippings in a skillet. Remove pork
to a large stewing (or crock) pot, 3- to 5- quart size. Add onions to the
fat remaining in the skillet and cook until onion is translucent.

2. Add onions to the pork. Cut the chiles into 1-inch slices; add to the
meat and onions in the pot.

3. Add remaining ingredients and cook over medium heat for about 1 hour,
until the stew is slightly thickened.

4. If you prefer the all day method, follow the same directions except put
the ingredients in a crock pot. Cook on low for 10-12 hours or high for 5
hours.

NOTE: I like using fresh Jalapenos. Depending on where the chiles are from,
you can have a rather firey brew!!! Make sure you have plenty of flour
tortillas handy...you will not want to miss one tasty drop!!!

CHILE-HEADS DIGEST V2 #270

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.