Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Stew - Green Chile (con Carne)
Famous Authors (View All Authors)
Southwestern - Stew -  Green Chile (con Carne) Post by :wnatc1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2124

Click below to download : Southwestern - Stew - Green Chile (con Carne) (Format : PDF)

Southwestern - Stew - Green Chile (con Carne)

6 fresh long green chiles -- (to 8), roasted, -- peeled, seeds -- removed and cut -- into coarse chunks
1 medium onion -- chopped fine
3 cloves garlic -- (to 5), minced
1 teaspoon oregano and cumin
1/2 lime -- Juice of
1 pound lean pork -- cut into 1" cubes
1 1/2 cups chicken stock -- (up to)
black pepper and hot green chiles, -- to taste
1 tablespoon olive oil

Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles; saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix.

Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now.
If you like this book please share to your friends :

Southwestern - Mexican Style Stew Southwestern - Mexican Style Stew

Southwestern - Mexican Style Stew
3 pounds boneless beef round or chuck cut into 1 inch pieces 2 tablespoons vegetable oil 1/2 teaspoon salt 1 cup thick and chunky salsa (mild or medium hot) 1 cup beef broth 1 cup medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces 1 can (15 ounces) black beans, rinsed and drained 1/2 cup frozen corn 2 tablespoons cornstarch dissolved in 3 tablespoons water Garnishes (see below) Heat oil in Dutch oven over medium high heat. When fat is sizzling, add half of beef and brown evenly; repeat with remaining meat. Pour off drippings

Southwestern - Stew -  Fiery Pork Stew With Tomatillos Southwestern - Stew - Fiery Pork Stew With Tomatillos

Southwestern - Stew -  Fiery Pork Stew With Tomatillos
2 lbs. pork, cut in 1 1/2 inch cubes 8 small red potatoes, diced 1 can black beans 1 can (10 oz.) Rotel tomatoes with green chilies 2 T garlic, chopped 1 lb. tomatillos, husked, cored and sliced 2 medium onions, halved and sliced 1 boullion cube, dissolved in 1 cup water salt and pepper (green peppercorns are good) 2 heaping t ground cumin 1/2 t dried chipotle chilies 1 t dried oregano 2 t dried cilantro 1/2 C masa 1 C warm water Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. 45 minutes before