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
          Monterey Jack; shredded
          Cheese
          Tortilla chips; crumbled
          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.

 Recipe by Anthony Bolton, Bellevue, Nebraska

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

 Uncle Dirty Dave's Archives

MMMMM