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Full Online Book HomeLearning KitchenMexican And Hispanic - New Mexican Chile Verde
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Mexican And Hispanic - New Mexican Chile Verde Post by :jasonmangrum Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2931

Click below to download : Mexican And Hispanic - New Mexican Chile Verde (Format : PDF)

Mexican And Hispanic - New Mexican Chile Verde

10 fresh Poblano chiles (about 2 pounds)
3 thin slices bacon
1/2 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp. Ancho chile molido or chili powder
1/2 tsp. salt
2 Tbl. masa harina (available in Latin American markets)
2 pounds boneless pork, cut in 1/2-inch cubes
3 cups chicken stock
1/2 tsp. ground cumin (optional)
Salt and pepper


Over gas flame or on barbecue grill roast chiles until charred on all sides. Put in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes, chop in coarse pieces. In a large heavy stew pot heat bacon over high heat and sauté until 3 Tbl. fat are rendered.Reserve bacon for another use or discard. Add onion and garlic, sauté until onion browns.

In a large bowl mix ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot, add seasoned pork cubes, turning several times until well-browned.

Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering, add roasted poblano. Stir well, cover and cook about 2 hours.

If using cumin, add 5 minutes before end of cooking. Taste and season with salt pepper if needed.

Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.
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