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Green Chili
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    Green Chili

  • 6 fresh long green chiles, roasted, peeled, -- (6 to 8) seeds removed and cut into coarse chunks
  • 1 medium onion, chopped fine
  • 3 cloves garlic, minced -- (3 to 5)
  • 1 teaspoon oregano and cumin
  • Juice of 1/2 lime
  • 1 lb lean pork, cut into 1" cubes
  • Up to 1-1/2 cups chicken stock
  • Salt
  • Black pepper
  • Hot green chiles to taste
  • 1 tablespoon olive oil
  • * I substituted boneless country-style pork ribs for the lean pork. Apply dry rub the night before, cover, refidgerate. ( I made a simple dry rub of ancho powder, paprika, salt, pepper, garlic powder, just a dash of cayenne powder and half a dash of cumin. ) Then I smoked the pork over pecan wood for approx. 2 hours. I also cut the meat into 1/2 inch cubes instead of 1 inch. *

    * * I cut the amount of cumin in half * *

    * * * I omitted the hot green chiles to keep it on the mild side. * * *

    Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix.

    Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now.

    From:   Parkhurst, Scott Contractor
    Posted By:   Parkhurst, Scott
    Post Date:  

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