Chile Verde con Carne
This one is from The Fiery Cuisines by Dave DeWitt & Nancy Gerlach
6-8 green chiles, skinned, seeds removed, chopped (or more for heat)
2 pounds stew meat (pork preferred or substitute beef), cut into 1-inch
cubes
2 tablespoons oil
2 large onions, chopped
1 clove garlic, chopped
1 quart water
2 large tomatoes, peeled and chopped
2 large potatoes, chopped (optional)
1/4 teaspoon cumin (optional)
salt to taste
Brown the meat in oil, add the onion and garlic, and saute for 10 minutes.
Put the water and all the other ingredients in a kettle or crock pot, add the
meat, onion and garlic, and cook for 2 or more hours or until the meat is very
tender and starts to fall apart.
[kristin buxton]
[food]