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

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