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

Title: Spicy Pork Chile Verde
Categories: Pork, Vegetables, Chilies, Herbs
Yield: 6 servings

6 Poblano peppers
2 tb Butter
1 1/2 lb Pork tenderloin; in 1"
- pieces
2 md Red or yellow bell peppers;
- cored, coarse chopped
1 lg Sweet onion; coarse chopped
1 Jalapeno; seeded, fine
- chopped
2 tb Chilli spice mix
2 cl Garlic; minced
1 ts Salt
1/4 ts Ground nutmeg
2 c Chicken broth

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Sour cream
Shredded Monterey Jack
Cheese
Crumbled tortilla chips
Lime wedges

Place poblano peppers on a foil-lined baking sheet.
Broil 4" from heat until skins blister, about 5 minutes.
With tongs, rotate peppers a quarter turn. Broil and
rotate until all sides are blistered and blackened.
Immediately place peppers in a large bowl; let stand,
covered, 10 minutes.

Peel off and discard charred skin. Remove and discard
stems and seeds. Finely chop peppers.

In a 6 qt. stockpot, heat butter over medium heat. Brown
pork in batches. Remove with a slotted spoon.

In same pan, add bell peppers, onion and jalapeno; cook,
covered, over medium heat until tender, 8-10 minutes,
stirring occasionally. Stir in chilli spice, garlic,
salt and nutmeg. Add broth, roasted peppers and pork;
bring to a boil. Reduce heat; simmer, uncovered, until
pork is tender, 10-15 minutes. Serve with toppings as
desired.

Anthony Bolton, Bellevue, Nebraska

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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