Title: New Mexican Chile Verde
Categories: Entree Chili Meat
Yield: 6 Servings

10		Fresh Poblano chiles -; (abt 2 lbs)
3	sl	Bacon -; (thin slices)
1/2	c	Coarsely-chopped onion
2		Garlic cloves; minced
1	ts	Ancho chile molido or chili powder
		(available in Latin American markets)
1/2	ts	Salt
2	tb	Masa harina
		(available in Latin American markets)
2	lb	Boneless pork; cut in 1/2" cubes
3	c	Chicken stock
1/2	ts	Ground cumin; (optional)
		Salt; to taste
		Freshly-ground black pepper; to taste

Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces. In a large, heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles. This recipe yields 6 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4076 broadcast 01-25-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

03-30-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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