Title: Green Chili
Categories: Regional Soup Pork
Yield: 1 Servings

3	lb	Lean boneless pork stewing
		Meat
8	lg	Green chili peppers
1	lg	White onion, chopped
		Flour, seasoned lightly
		With
		Salt and pepper
		Lard
		Chicken broth
1	tb	Mexican oregano
1	ts	Cumin (or to taste)

Cut the lean boneless pork stewing meat into cubes about 3/4 inch square.

8-10 large green chili peppers (vary the heat level according to your taste and the hotness of the peppers, I generally use Anaheim or Poblano peppers for this dish, and the heat level can range from downright wimpy to blow-your-head-off, depending on their origin). If you're timid, substitute green bell peppers for some of the chiles. The finished dish should have an intense, pepper flavor, but doesn't need to send you rushing to the emergency hospital ;-)

chicken broth (do not use a good strong stock here -- just a regular- strength broth)

Optional: 4-5 medium sized tomatoes (I never put tomatoes in my green chili, but some versions include them)

Place the whole chili peppers on a roasting pan, and place under the broiler, turning frequently, until the exterior is well charred. (A better method is to grill them over charcoal). Remove the peppers, and place them in a sealed plastic bag for about 15 minutes to cool and allow the steam to loosen the skin. Peel the papery skin from the exterior of the peppers. Don't panic is you don't get every last bit - - the world will not end. Remove the seeds from the peppers, and chop the pepper flesh into fairly fine dice.

If using the tomatoes, broil them, too, and scrape off their skins. Seed, and chop.

Melt enough lard in a heavy stewing pot to film the pot to the depth of 1/4 inch. Meanwhile, roll the pork cubes in the seasoned flour. Brown the floured pork in the lard, a few pieces at a time, until the exterior is nice and crisp.

Remove the meat, and set aside. Cook the onion in the lard until it is soft and golden. Stir in enough flour to make a stiff paste, then cook until the flour/onion mixture is golden brown. Do not allow it to burn. Add enough chicken broth to make a thin gravy, then add the pork, peppers, and tomatoes (if used). Season to taste with Mexican Oregano and cumin.

Simmer until the meat is very tender, at least 1 1/2 hours, but longer is better, and if you can arrange to make the dish the night before so the flavors can mellow, that's better yet.

This can be served in a bowl, just like regular chili, or over rice (my favorite), or as a side dish with eggs for breakfast. If you opt for the breakfast, serve with accompaniments of refried beans, some tortillas, so folks can roll their own breakfast tacos. Do try this dish if at all possible. It's quite a bit of work, but it is truly delicious. Very different from the dishes we commonly refer to as chili.

Kathy in Bryan, TX

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