New Mexican Chile Verde

posted by Ann 06-16-98 3:17 PM


10 fresh Poblano chiles (about 2 pounds)
3 thin slices bacon
1/2 cup coarsely chopped onion
2 garlic cloves, minced
1 t Ancho chile molido or chili powder (available in Latin
American markets)
1/2 t salt
2 T masa harina (available in Latin American markets)
2 pounds boneless pork, cut in 1/2-inch cubes
3 cups chicken stock
1/2 t ground cumin (optional)
Salt and pepper

Over gas flame or on barbecue grill roast chiles until charred on all sides. Put in a paper bag for 20 minutes. Peel off blackened skin, remove seeds & membranes, chop in coarse pieces. In a large heavy stew pot heat bacon over high heat & sauté until 3 T fat are rendered. Reserve bacon for another use or discard.

Add onion & garlic, sauté until onion browns. In a large bowl mix ancho chile molido, salt & masa harina. Add pork & toss to coat in spice mix. Push onion to sides of pot, 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, add roasted poblano. Stir well, cover & cook about 2 hours. If using cumin, add 5 minutes before end of cooking.

Taste & season with salt pepper if needed. Serve with warm corn tortillas & garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles. Yield: 6 servings

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