MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: NYT Pork & Green Chile Stew
Categories: Pork, Chilies, Vegetables
Yield: 5 Servings
1 1/2 lb Pork butt or shoulder;
- trimmed, in small strips
- or chunks
1 md Onion; rough chopped
Salt
1 tb Minced garlic
14 oz Can diced tomatoes;
- undrained
2 c Rough chopped roasted or
- broiled green chilies
Garlic granules; opt
Warm flour tortillas or rice
- for serving
Put a large, deep skillet or Dutch oven over medium-high
heat. When the skillet is hot, add the pork and cook,
stirring occasionally to keep it from sticking, just
until the meat juices evaporate, about 8 minutes (you're
not looking to brown the pork here). Add the onion and a
sprinkle of salt and cook, stirring occasionally, until
it softens slightly, 4 to 5 minutes.
Add the garlic, tomatoes and 1 cup water, not quite
enough to cover the mixture. Bring to a boil, and let it
boil vigorously for 2 to 3 minutes. Add the chilies, a
sprinkle of salt and a sprinkle of garlic powder if
you're using it. Reduce the heat so the mixture bubbles
gently but steadily, and cover partly. Cook until most
of the liquid evaporates, 6 to 10 minutes (there should
be some juices left in the bottom of the pot, but the
mixture shouldn't be soupy). Taste, add a little more
salt if necessary and serve with warm flour tortillas or
over rice.
By Mark Bittman
Yield: 4 to 6 servings
RECIPE FROM: https://cooking.nytimes.com
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