1/16 International Hot and Spicy Food Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jerry's Green Chile
Categories: Stews, Pork, Chilies
Yield: 12 Servings

2 lb Pork; in small cubes
1 c Chopped onion
14 oz Chicken broth
1 1/2 ts Granulated garlic
2 1/2 tb Chicken base
1 ts Celery salt
1 tb Cornstarch
1/2 ts Oregano
1 tb Cumin, ground
1/2 tb Jalapeno; dried, ground
1 tb Dried cilantro
1/2 tb Green (Hatch) chile powder
10 oz Green enchilada sauce
27 oz Can green chilies; chopped
8 oz Can green chilies; pureed
1 ts Salt
Habanero hot sauce to taste*

Brown pork and drain

Add onion & chicken broth (will not cover meat). Simmer
for 1 hour stirring often.

Add spice mix and a little water. Simmer 1 hour stirring
often to avoid sticking.

Add green enchilada sauce. Simmer 1/2 hour.

Add chopped green chilies. Cook for 15 minutes

Add 8 oz Green chilies, pureed 10 minutes later

Adjust with 1/2 ts jalapeno powder, 1 ts salt and a
liberal dose of habanero hot sauce. *

* I use Ralph's Righteous - UDD

Source: Jerry Simmons - ICS World Chile Verde Champion
: 2000 & 2006

MM Format by Dave Drum - 24 August 2005

Uncle Dirty Dave's Kitchen

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... I am NOT a cynic - I just remember last time too well!
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