Subj : Ethnic Foods Month - 1
To   : All
From : Dave Drum
Date : Mon Sep 18 2023 08:34:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carne De Puerco En Chile Verde (Pork w/Green Chile)
 Categories: Chilies, Stews, Pork, Latino
      Yield: 8 Servings
 
     10    Tomatillos
      4 lb Boneless pork shoulder
      2 tb Olive Oil
           Corn Tortillas
      1 tb Chicken bouillon powder
      3 cl Garlic
    1/2    Onion
      4    Jalapeño chilies, or more *
      3 lg Potatoes
 
  * To make it "zippier" substitute serrano chilies for
  the jalapenos. -- UDD
  
  Another "authentic" Mexican recipe from Ricardo Batista
  
  Remove the wrapper/husk of the tomatillos and wash them.
  
  In a blender, mix together the tomatillos, bouillon,
  garlic cloves, jalapeños and onion. If necessary add
  a dash of water to help the blender.
  
  Cut the pork meat in chunks and discard big pieces
  of fat.
  
  Wash the potatoes and cut them in small pieces.
  
  Cooking: Set tall frying pan in mid-high heat. Add the
  olive oil to frying pan.
  
  Fry the meat slightly until it looks white, mixing it
  constantly to avoid burning.
  
  Now add the sauce, mix it well and let it cook for
  about 1 hour until the meat is very soft, you can add
  the potatoes 20 minutes before you think the dish will
  be ready.
  
  Heat the tortillas and enjoy
  
  Author's Tips: A Pressure Cooker really helps here. If
  you like making dishes like this one often you should
  consider the pressure cooker. It will cut cooking time
  to half hour, but you have to cook the potatoes
  separately..
  
  Heating tortillas on a microwave: To heat tortillas you
  can wrap them in a kitchen towel and put them inside a
  container. Microwave 15 seconds per tortilla
  
  Makes: 8 servings
  
  Meal Master Format by Dave Drum - 17 January 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Hot dogs are America's tacos.
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