Subj : Porky Pig's Top 10 - 03
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 18:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: NYT Pork & Green Chile Stew
 Categories: Pork, Chilies, Vegetables
      Yield: 5 Servings
 
  1 1/2 lb Pork butt or shoulder;
           - trimmed, in small strips
           - or chunks
      1 md Onion; rough chopped
           Salt
      1 tb Minced garlic
     14 oz Can diced tomatoes;
           - undrained
      2 c  Rough chopped roasted or
           - broiled green chilies
           Garlic granules; opt
           Warm flour tortillas or rice
           - for serving
 
  Put a large, deep skillet or Dutch oven over medium-high
  heat. When the skillet is hot, add the pork and cook,
  stirring occasionally to keep it from sticking, just
  until the meat juices evaporate, about 8 minutes (you're
  not looking to brown the pork here). Add the onion and a
  sprinkle of salt and cook, stirring occasionally, until
  it softens slightly, 4 to 5 minutes.
  
  Add the garlic, tomatoes and 1 cup water, not quite
  enough to cover the mixture. Bring to a boil, and let it
  boil vigorously for 2 to 3 minutes. Add the chilies, a
  sprinkle of salt and a sprinkle of garlic powder if
  you're using it. Reduce the heat so the mixture bubbles
  gently but steadily, and cover partly. Cook until most
  of the liquid evaporates, 6 to 10 minutes (there should
  be some juices left in the bottom of the pot, but the
  mixture shouldn't be soupy). Taste, add a little more
  salt if necessary and serve with warm flour tortillas or
  over rice.
  
  By Mark Bittman
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I tasted a grapefruit beer once and it terrified me to the core.
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