koko wrote:
>
> I made Green Chile tonight with the chiles I bought in Hatch.
> My chiles started to ripen on the trip so my end product is not so
> green but tasty none the less.
>
> These are approximations
> Green chile
>
> 1 1/2 pounds pork, not too lean, finely diced or use ground pork
> 1 medium onion
> 3 cloves garlic
> 1 teaspoon cumin
> 6 to 8 green chiles
> 2 to 2 & 3/4 cups chicken broth
> 1 tablespoon cornstarch
> 1 tablespoon flour
> 2 tablespoons water
> http://i19.tinypic.com/68hk502.jpg
>
> Cook the pork until it is no longer pink.
> http://i15.tinypic.com/52lhu6t.jpg
>
> Scoot the pork off to the side of the pan and add the onion and
> garlic. Cook the onion and garlic for a few minutes then mix into the
> pork.
> http://i19.tinypic.com/4xpi7mr.jpg
>
> Cook for a few more minutes while you are mixing the water with the
> cornstarch and flour. Add the cornstarch, flour mixture to the pan
> along with the chiles and spices.
> http://i18.tinypic.com/62n5z7n.jpg
>
> Mix it up real good then add the broth being sure to scrape any fond
> in the bottom of the pan. Bring it to a boil then lower the heat.
> http://i3.tinypic.com/62p30c2.jpg
>
> Cover and simmer for an hour or until the pork is tender.
> You may also use ground beef in this recipe.
>
> This is used to cover burritos, enchiladas, etc...
>
> This is a starting point. There are as many green chile recipes as
> there are cooks.
>
> If you want to make it a stew add potatoes right before you bring it
> to a boil. Shhhh...don't tell anyone but I sometimes add hominy
> instead of potatoes for a stew.
>
> koko


Nothing wrong with that. It's Posole with green chile instead of red
chile.