Title: Guisada De Chile Verde (Green Chile Stew)
Categories: Fixed
Yield: 300 Servings

125 lb Boneless pork shoulder
725 oz Plum tomatoes; canned
17 c Bacon drippings
Hot water; to cover
100 Whole red potatoes; cooked
100 Cloves garlic; peeled
100 lg Yellow onions; peeled
1 c Cumin; ground
600 Whole green chiles; roasted
3 1/8 c Oregano
3 1/8 c Salt
Flour tortillas
1 c Black pepper; ground
-coarsely

Trim the excess fat from the meat. Cut into 1" cubes. Heat the bacon
drippings in a heavy kettle. Sear the meat on all sides. Add hot water to
the kettle to cover the meat. Mince the garlic. Slice the onions. Add the
garlic and the onions to the kettle. Add additional hot water as needed to
cover all the ingredients. Bring to a boil. Reduce heat to a simmer. Skim
the surface. Add the cumin, oregano, salt, pepper and tomatoes. Cover.
Simmer for 1 1/2 hours. Cut the potatoes into bite sized chunks. Slice the
chiles into thin strips. Add both to the the kettle. Simmer, uncovered,
until the liquid has thickened and the potatoes are tender (15-20 minutes).
Serve with flour tortillas

Busted by Christopher E. Eaves
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 15, 1998