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

     Title: Mark Hurt's Chile Verde
Categories: Pork, Poultry, Chilies, Vegetables
     Yield: 8 Servings

 1 1/2 lb Boneless pork (or chicken);
          - diced to 1/4" cubes
     2 c  Chicken broth
     1 c  Green chile sauce (Herdez)
     2 c  Tomatillos; husked, coarse
          - chopped
     2 lg Roasted green chilies; seed,
          - dice (Anaheim or Poblano)
     4 cl Garlic; peeled, diced
     1 md Onion; diced
     1 lg Russet potato; peeled, diced
   1/4 ts Black pepper
   1/2 ts Salt
   1/2 ts Cumin
   1/2 ts Sugar *
     3 tb Fat
     2 c  Drinking water

 A warm, hearty stew that will leave you full and
 satisfied. If fresh roasted chiles aren't available,
 you can use canned.

 * Omit the sugar for a lower-carb version.

 Brown the chicken or pork in a small amount of lard
 or oil, over high heat.

 Place the browned chicken or pork, chile sauce and
 tomatillos into a crock pot set on low, or a large,
 covered pot over low heat. Simmer for 2 hours. Add
 remaining ingredients and simmer for an additional 2
 hours. Check very 30 minutes, add water as necessary.

 Serve hot.

 From: Mark Hurt @ Forsyth Chilli Cook-off

 MM by Dave Drum - 20 January 2008

 Uncle Dirty Dave's Kitchen

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