MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork And Green Chili
Categories: Mexican, Pork
Yield: 1 servings

4 lb Boneless pork; cut into
-about 1" sized pieces
15 Fresh serrano chilis; split
-in half
5 Fresh Anaheim chilis
1 lg Onion
2 cl Garlic; up to 3
10 Tomatillos
1 ts Cumin powder
1 ts Dried marjoram -OR-
2 Fresh marjoram sprigs; up to
-3
Salt & pepper
1 tb Oil; up to 2 tb

Meat:

I used the meat Sandra suggested. It looked almost like the "Country"
style ribs, without the bone. It had a lot of fat on it and she
insisted you need to have the fat to brown the meat properly. I
trimmed off some, but left more than I normally would.

Cut the meat into cubes. I removed the "silver skin" and some of the
fat. Heat a large skillet, add the oil, and fry the meat until it is
well browned and almost crispy on the outside. I did this in batches.
While the meat is browning, clean, de-seed and rough chop the
peppers. Be warned: either wear rubber gloves or be careful about
touching your face.

Peel and rough chop the onion and garlic. Husk tomatillos, wash and
rough chop.

Put peppers, onion, garlic, tomatillos in food processor. Process
until finely chopped. They can all be done together.

After all the meat has been well browned, add the processed veggies,
cumin and dry marjoram. Allow this to continue "frying" with the meat
for about 5 minutes or until the liquid from the veggies has been
absorbed. Stir to prevent burning.

Add about a cup of water, salt & pepper and cook (covered) over low
heat for about 30-40 minutes. If you are using fresh marjoram, add it
now.

Do not cover the meat in water. There should be just enough to keep
things from burning. Sandra was emphatic about not using a lot of
water since this is green chili, not a soup. Stir 2 or 3 times while
cooking.

After 30-40 minutes, stir and taste. Adjust seasoning. Cook uncovered
another 15 minutes. Add more water if needed, so there is some juice.

Heat factor: Sandra wanted me to use only Serrano chilis, and said if
it was too hot, I could add more tomatillos to cut the heat. She
picked out about twice as many Serranos and tomatillos as I ended up
using.

After tasting one of the Serrano chilis, I was a little leery of this
and decided to cut back on the Serranos and added the Anaheim chili
for flavor. I'm glad I did. It has some heat, but you can still taste
the flavor. If you want more heat, add more Serranos.

Recipe by Sandra at local Mexican Supermarket

Recipe FROM: <https://web.archive.org/web/20170328105216/
http://recfoodcooking.org/sigs/Debra%20Fritz/
Pork%20and%20Green%20Chili.html>

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