New Mexican Chile Verde


10 Fresh Poblano chiles - (abt 2 lbs)
3 slc Bacon - (thin slices)
1/2 cup Coarsely-chopped onion
2 Garlic cloves minced
1 teaspoon Ancho chile molido or chili powder
inch (available Latin American markets)
1/2 teaspoon Salt
2 tablespoons Masa harina
inch (available Latin American markets)
2 pounds Boneless pork cut in ½" cubes
1/2 teaspoon Ground cumin (optional)
Salt to taste
Freshly-ground black pepper to taste


Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
In a large, heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns.
In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very te
This recipe yields 6 servings.




6.0 servings


Thursday, September 30, 2010 - 12:41am



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