New Mexico Chili Verde

Entering my 4th year of living in Arizona, I am becoming more familiar to a huge variety of Southwestern New Mexican/Mexican dishes. It does take me a while to learn some basic Spanish named Mexican food and the cooking ingredient!

About two years ago, J received a wonderful Southwest - The Beautiful Cookbook in one of the school parties. We never tried to make any food out of the cookbook before. I was always attracted to the beautifully taken pictures and well-described Southwestern food history from the cookbook. (see picture)

I tried one of its recipes today - New Mexico Chile Verde. In Southwest, you can enjoy a bowl of hearty chile verde with almost anything from warm tortillas to rice! This recipe is a keeper. :)


Ingredient:
3 tablespoons bacon fat or vegetable oil
1 cup chopped onions
2 lb lean pork, cut into cubes
2 tablespoons flour
1/2 tablespoon cumin
2 garlic cloves, minced
10 New Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced
3 cups chicken stock or water
salt and freshly ground pepper to taste

Method:
1) In a large, heavy pot, heat the bacon fat or oil over medium-low heat.
2) Saute onions until soft, about 5 minutes
3) Add the pork cubes and cook, stirring, for another 5 minutes or until the meat loses its pink color
4) Sprinkle the flour over the pork and onions, raise heat slightly and cook until the pork is browned and the onions are golden.
5) Stir in cumin, garlic and chilies, mixing well.
6) Slowly add the boiling stock or water and stir until well incorporated.
7) Add salt and peper.
8) Lower heat and simmer, uncovered, until the meat is tender, about 1 1/2 - 2 hour.
9) Serve with warm tortillas.

Enjoy!