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Gary's Chile Verde Recipe

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This recipe for Gary's Chile Verde, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Sears
Added: Wednesday, September 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. pork tenderloin or country style boneless pork ribs - diced into small pieces and seasoned with salt and pepper
4 Tbs. canola or vegetable oil
1/4 cup flour
1/2 tsp. cumin
1/2 tsp. oregano
6 cloves garlic, crushed
1 medium onion, diced
8 fresh roasted Anaheim chili peppers, chopped (if not available, substitute 3 cans Hatch or Ortega diced green chilies)
6 cups water

Directions:
Directions:
Heat oil in a large, heavy pot or dutch oven. Brown seasoned meat over medium/high heat. Reduce heat and add flour. Brown the flour to make a rue - do not burn! Add oil as necessary. Add garlic and onion to rue, sauté until golden brown. Slowly add one cup of water, stirring constantly. Stir in chilies, cumin and oregano (salt and pepper optional). Vigorously stir in last 5 cups of water and bring to a boil for approximately 5 mintues. Reduce to a simmer, cover, and simmer for about 2 hours. Adjust seasonings to taste.

Personal Notes:
Personal Notes:
Serve with flour tortillas and any of the following: shredded cheese, cilantro, fresh chopped onions, tomatoes, sour cream, spanish rice and beans.

Also great with margaritas!

 

 

 

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