Navajo Green Chile

---------- Recipe via Meal-Master (tm) v8.04

Title: Navajo Green Chile
Categories: Meat, Mc
Yield: 6 servings


20 Anaheim or Cubanelle chiles
: or so (can substitute 48
: ozs
: or so of canned green
: chiles)
3 lb pork (shoulder works)
1 lg onion
2 green or red peppers
1 cn tomatoes
4 to
5 dried very hot chiles
2 to
3 pickled Habenaro's (use 1/2
: hab if you're a newbie
: chile-head)
1 TB Cayenne pepper
: salt and pepper to taste
: lemon juice to taste (about
: tablespoon)
3 to
4 cloves garlic
1/2 cn good beer

Based on a recipe from some chile cookbook), makes 6-8
servings? Broil (blacken) the green chiles until the
skin is blistered and loose - remove skin while warm
and discard seeds and stem. Chop in 1" square pieces
and put in large chile pot or crock pot. Cut off fat
from pork and save. Cut pork into 1/2" squares and set
aside. Melt pork fat in frying pan and saute onions
and garlic - add to pot. Substitute veg. oil or skip
the sauteing to minimize fat (and taste). Brown pork
in same pan - add vegetable oil if needed - add to
pot. Cut tomatoes and green peppers into large pieces
and add to pot. Take out you contacts now if you wear
em. Finely chop habenaros and add the rest of the
ingredients. Bring to a boil and then simmer
(uncovered!) as long as you can stand it (adding water
or beer as necessary). Simmer for 2 hours minimum to
even out the heat. Serve with plenty of warm flour
tortillas. Notes: 1. Thought I'd submit my favorite
green chile recipe. Two caveats: it takes a while to
make but its worth it, and this recipe has been
thoroughly modified from the original so feel free to
experiment yourself. 2. Beware, this "chile" kicks
butt and gets hotter after freezing. This also makes
a great chile-egg burrito the next morning. "Durnell,
David V." <DurneDV1@central.ssd.jhuapl.edu> >From Glen
Hosey's Recipe Collection Program, hosey@erols.com

Recipe By : INTERNET RECIPES FROM CHILE-HEADS
DIGEST

From: Kmeade@ids2.Idsonline.Com (The Me

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