Navajo Green Chile |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | |||||
| INGREDIENTS: | ||
| 20 Anaheim or Cubanelle chiles or so (can substitute 48 ozs or so of canned greenchiles) | 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 | 1 tb cayenne pepper | salt and pepper to taste |
| lemon juice to taste (about 1 tablespoon) | 3 to 4 cloves garlic | 1/2 cn good beer |
| 1 | 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. Finely chop habenaros and add the rest of the ingredients. |
| 2 | Bring to a boil and then simmer (uncovered) adding water or beer as necessary. Simmer for 2 hours minimum to even out the heat. Serve with plently of warm flour tortillas. |