PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Green chile stew
  Back To Index
    Green chile stew

  • 2 kilos of pork butt, trim some of the fat, then cut up in chunks
  • 1 large onion
  • 4 cloves of garlic
  • 1/2 kilo of green chiles seeded and chopped
  • 1/2 cup chopped cilantro
  • 1 can of tomatillas 860 ml
  • flour, salt and freshly ground pepper, mixed together for dredging
  • 1/2 cup lime juice
  • 2 medium sized tomatoes, peeled and chopped
  • Render the fat removed from the pork butt, and after dredging the meat chunks in the flour, salt, pepper mixture, brown the meat in a heavy pot large enough and heavy enough to go for awhile. You may have to add more fat, use olive oil..dont let the meat burn. Add in the chiles, chopped onion, chopped garlic and the chopped tomatoes, then addd half of the tomatillas, drained..cook for about an hour on simmer then add the cilantro and the lime juice and the rest of the tomatillas from that tin! Cook until thickened, uncovered, check for seasoning, and at this point add about 1 tablespoon of oregano and more heat if not hot enough, such as a few finely chopped habs if you can get them or serranos...make it as hot as you wish, but check for the flavour as well....this is always much better the next day, so I make it sometimes two days ahead,and reheat it..hope you like it Ole,
    Cheers from Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Fri, 01 May 1998

    *BACK TO DOUG IRVINE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com