2 lb Pork; 1/4" dice
1/2 c Oil
3 Heads fresh garlic; peeled
6 lg NuMex green chilies; seeded,
- stemmed, diced fine
1/2 ts (ea) salt & white pepper
1 lg Onion; diced medium
3 lg Green tomatoes; diced 1/4"
2 lg Russet potatoes; diced 1/4"
- opt
Cut pork into 1/4" cubes. Heat oil in skillet and cook
pork until pink is gone and browning begins. Separate
bulbs into cloves and peel. Place cloves in skillet
and cook until tender. Add diced potato, if using,
green chilies and onions. Chop and seed the green
tomatoes and add to skillet. Add the remainder of the
seasonings and cook, covered to retain as much juice
as possible.
This is a recipe I use when I cannot get tomatillos. If
you can get tomatillos use them in place of the green
tomatoes - in about the same volume (4 - 6 tomatillos
depending on size).
Uncle Dirty Dave's Kitchen
MMMMM
... If someone else is paying for it, food just tastes a lot better.
--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
