Difference between revisions of "Green Chile Stew"
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[[Category:Chicken stock and broth Recipes]] | [[Category:Chicken stock and broth Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
[[Category:Tomatillo Recipes]] | [[Category:Tomatillo Recipes]] | ||
Revision as of 12:12, 31 March 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
- Contributed by Catsrecipes Y-Group
Ingredients
- 12 Anaheim green chilies
- 1 tablespoon flour
- 3 tomatillos chopped coarse
- 2½ pounds trimmed pork cubed
- 2 cloves garlic chopped
- 1 teaspoon black peppercorns
- ½ cup chicken broth
- ½ medium white onion chopped
- 1 teaspoon whole cumin
Directions
- Chop chilies coarsely.
- Fry pork until barely browned.
- Grind garlic,cumin and peppercorns into paste in mortar.
- Add all ingredients together in large skillet and simmer 15 minutes.
- Mix chicken broth and cumin mixture then add to meat in pot and simmer until meat is tender and flavors are blended.
- Add water as needed to make gravy and serve over cooked rice.
