Hatch chilies are a long, wide-shouldered chili in the New Mexico chili family. Use something similar if you can't find New Mexico or Anaheim chilis. Some recipes assume that the chilis will be roasted and peeled before using. Since this recipe doesn't mention it either way, use your judgment. Personally, I use the already roasted ones. You can roast the ones you buy fresh from the store, use already-roasted and frozen ones, and probably even canned ones.
(I tend to use chile and chili interchangeably; sorry about that to anyone who finds it disconcerting.)
Chili Verde (Green Chili Stew)
3 pounds pork (cubed into 1/2" pieces)
3 onions (chopped)
3 cloves garlic (minced)
1 tbsp Oregano (crumbled)
8 Hatch Green Chilies (seeded and cut into 1/2" strips)
3 tbsp flour
water
salt and pepper
lard or olive oil to saute meat
Cut away excess fat from pork and cut into cubes. Brown pork in lard or olive oil. Remove from pan and sprinkle pork with flour. Brown onions and garlic in frying pan until transparent, but not brown. Add pork, oregano and chilies to onion garlic mixture and add water to cover the other ingredients. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour.
jp
(11/29/06)
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