"cybercat" > wrote in
:

>
> "Mark P. Nelson" > wrote >
>> Chili verde, soup, or risotto.
>>
> Very nice suggestions, thanks Mark. I will look up Chili Verde. I do
> make risotto, or did a long time ago. What sort of soup do you make
> with it?
>
>

Kind of a Scotch broth. Traditionally made with mutton stock, but if I
haven't got any of that, I'll use pig.

Here's my Scottish version of chili verde--probably should call it Chili
MacVerde. I moved to California from Scotland 30 years ago, so it is what
it is.

Mark.

8<--------------------------------
3 lbs. pork shoulder or butt
3 jalapeño peppers
3 anaheim peppers
1 green bell pepper
1 can peeled green chilis
6 cloves garlic
2 onions
1 pint pork or beef stock
1 bottle beer
2 tsp. cumin
1 tsp. salt
1 Tbsp. Worcestershire sauce
1 Tbsp. molasses
1 1"-slice of orange with peel
2 Tbsp. flour

Cut the pork into 3/4" cubes, reserving the bones, and start it browning
in a little oil over medium heat. Dice the onion, mince the garlic,
stem, seed, and chop the peppers, and place these in the pot with the
meat. Add the cumin and cook for 10 minutes.

Add the bones and the rest of the ingredients except the flour and simmer
for 2-3 hours.

Remove the bones and remains of the slice of orange.

Sprinkle the flour through a sieve onto the stew and stir it in and cook
for a final 5 minutes to thicken a bit.

Serve with rice, sour cream, and avocado slices.

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.