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| Green Chile Stew |
6 - 8 fresh long green chiles, roasted, peeled, seeds removed
and cut into coarse chunks (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1" cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste (see note
2)
1 tblsp olive oil
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.
Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll
describe shortly, and lots of cold beer, horchata, or jamaica. You can
also serve this with sour cream, which is nice.
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