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Full Online Book HomeLearning KitchenSouthwestern - Stew - Green Chile (con Carne)
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Southwestern - Stew -  Green Chile (con Carne) Post by :wnatc1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2124

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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)
Salt
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.
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