Title: Navajo Green Chile
Categories: Spice Pork Chili
Yield: 1 Servings

20		Anaheim or Cubanelle Chiles
3	lb	Pork (shoulder works)
1		Very large onion
2		Green or red peppers
1		16 oz can tomatoes
4		Dried very hot chiles
2		Pickled habenaros
1	tb	Cayenne pepper
		Salt and pepper to taste
1	tb	Lemon juice to taste
3		Or 4 cloves garlic
1/2	cn	Good beer

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:

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.

Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning.

"Durnell, David V."

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

previous

next