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January 2009 Issue
Chile Verde
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

By the time this is published we will be starting the winter season and a new president will be ready to take office. Let's all hope that the new administration will help recover the economy.

Even in times of an economic downturn, we all need to eat, and it helps to eat nutritious food at low cost. I recommend shopping wisely for items that can be used to create gourmet meals at low cost. Gourmet does not have to be expensive. Rather, it should be innovative, and in some cases, traditional.

Pork is one of the cheapest meats in the market lately, approximately half the price of beef and comparable in price to chicken. Basing a meal on pork is therefore more economical than basing a meal on more expensive types of meat. And, pork has a great flavor that can be used in many different styles of cooking (Chinese, Japanese, Mexican, Latin American, etc.).

Winter is a good time for a filling warm dish. Soups and stews make perfect meals during the cold winter months. This recipe comes from my cousin Leo who used to own a Mexican restaurant in Northern California and this dish is simply wonderful. It's warm, filling and flavorful. For those who like pork, this recipe is a winner!

Now, on to the recipe! Be well, and good eating!

 

Chile Verde

Chile Verde means green chile, and that forms the basis of this dish. The type of green chile used is typically the Anaheim variety which are the long green chilies found in a can or fresh in the market. The Ortega brand has a traditional roasted flavor, however fresh is best.

If you purchase fresh chilies, roast them over a flame until blistered and then allow to cool under a towel. Then peel, remove the stem and seeds, and dice them up. The flavor of roasting your own fresh chile is worth the effort and the aroma it produces in the kitchen makes roasting your own even more appealing.

  • 3 lbs. lean boneless pork cut into 1/2 inch pieces
  • 1/4 cup flour
  • 1 large onion, chopped
  • 1 cup diced green chili (Two 7oz. cans or about 1 lb. fresh)
  • 3 Tbsp. bacon grease or oil for the skillet
  • 3 cloves garlic, finely chopped
  • 1 can chicken broth
  • Salt and pepper to taste
  • 1 large can diced tomatoes or 1 lb. fresh diced tomatoes
  • 1/2 tsp. dried Mexican oregano
In a large skillet, heat the oil and simmer the onions on medium high for about 4 minutes and then add the garlic. Stir and cook 1 more minute before adding the pork. Cook for about 5 minutes until the pork is browned on all sides, stirring constantly. Next, Add the tomatoes with liquid, oregano, chili and season with salt and pepper. Dissolve the flour in the chicken broth and add to the skillet and bring to a boil. Stir and reduce the heat to medium low. Simmer, stirring frequently, for about 15 to 20 minutes. Add a little more flour dissolved in water and stir if the sauce isn't thick enough. Serve hot.

This dish can be served as a stew or eaten by hand with warm flour tortillas. It's also suitable for making burritos if you have any leftovers. You can top this dish with a little chopped cilantro as a garnish if you like, or serve it with artisan bread for a filling meal.

Enjoy!

  • Yields: 8 servings
  • Preparation Time: 30 minutes
 



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