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

     Title: NYT Pork & Green Chile Stew
Categories: Pork, Chilies, Vegetables
     Yield: 4 Servings

 1 1/2 lb Pork butt or shoulder;
          - trimmed, in small strips
          - or chunks
     1 md Onion; rough chopped
          Salt
     1 tb Garlic; minced
    14 oz Can diced tomatoes;
          - undrained
     2 c  Green chiles; roasted or
          - broiled, rough chopped
          Garlic granules (optional)
          Warm flour tortillas or rice;
          - for serving

 Put a large, deep skillet or Dutch oven over medium-high heat. When
 the skillet is hot, add the pork and cook, stirring occasionally to
 keep it from sticking, just until the meat juices evaporate, about
 8 minutes (you're not looking to brown the pork here). Add the
 onion and a sprinkle of salt and cook, stirring occasionally, until
 it softens slightly, 4 to 5 minutes.

 Add the garlic, tomatoes and 1 cup water, not quite enough to cover
 the mixture. Bring to a boil, and let it boil vigorously for 2 to
 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of
 garlic powder if you're using it. Reduce the heat so the mixture
 bubbles gently but steadily, and cover partly. Cook until most of
 the liquid evaporates, 6 to 10 minutes (there should be some juices
 left in the bottom of the pot, but the mixture shouldn't be soupy).
 Taste, add a little more salt if necessary and serve with warm
 flour tortillas or over rice.

 Recipe by Mark Bittman

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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