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
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