Tailgate Chili epilogue

[King Crimson]

while back on itsanalias' thread i mentioned a Chile Verde Stew recipe a former kitchen compadre had given me from his family--and for a different venture on another board i dug it up: so, enjoy.

i just eyeball the amounts based on teh size of stock pot i use--but these are the original numbers me and Julio came up with one snowy day closed for lunch in the old Trattoria. Key also, is to cut the meat and potatoes the same size. keep some extra stock/water handy warm on the stove in case you need to add a little


JULIAN HERNANDES’ JUAREZ GREEN CHILE STEW

1 LARGE ONION.
1 1/2 LBS OF PORK LOIN OR BEEF SIRLOIN—CUT IN 1/2 TO 1 INCH CUBES.*
3-4 CLOVES GARLIC.
COOKING OIL—VEGETABLE OR OLIVE.
4-6 ANAHEIM PEPPERS—ROASTED, PEELED, AND CHOPPED.**
1 TABLESPOON WHOLE CUMIN.
1/2 CUP WHITE RICE.
2 1/2-3 CUPS SMALL UNPEELED RED POTATOES—CUT IN 1/2 TO 1 INCH CUBES.
2 QUARTS WATER OR LIGHT STOCK.***
1/3-1/2 BUNCH CILANTRO—CHOPPED.
SALT/FRESH GROUND BLACK PEPPER.
1 FRESH LIME.


· HEAT OIL IN STOCK POT.

· ADD CHOPPED ONION, CHOPPED GARLIC, AND PORK/BEEF CUBES AND SAUTE UNTIL MEAT IS EVENLY BROWNED ON THE OUTSIDE.

· ADD CHOPPED PEPPERS, WHOLE CUMIN, AND RICE. SAUTE FOR ANOTHER 2-3 MINUTES.

· STIR IN POTATOES AND COOK FOR ANOTHER 2-3 MINUTES.

· ADD WATER OR STOCK AND REDUCE HEAT TO SIMMER.

· COOK (UNCOVERED) UNTIL THE POTATOES ARE TENDER—HALF HOUR, 45 MINUTES, MAYBE MORE. THE RICE WILL TEND TOWARDS DISINTEGRATION RATHER THAN ‘COOK’ IN THE TRADITIONAL MANNER.

· STIR IN CHOPPED CILANTRO.

· SALT/PEPPER TO TASTE.

· SERVE IN BOWLS/GARNISH WITH SPRIG OF CILANTRO AND A SQUEEZE OF LIME JUICE.

· SERVE WITH WARM TORTILLAS.


* BOTH BEEF AND PORK ARE GOOD. I PREFER PORK BECAUSE THE BEEF TASTE CAN BE OVERLY STRONG.

** SINCE AT MY GROCERY STORE ALL HOT PEPPERS ARE THE SAME PRICE PER POUND, I LIKE TO GET MOSTLY ANAHEIMS BUT ADD MAYBE A COUPLE POBLANOS, JALAPENOS OR WHATEVER VARIETY AND ROAST THEM ALL. A RED BELL PEPPER WOULD ADD NICE COLOR, BUT I HAVENT TRIED IT. SEVERAL CANS OF CANNED CHOPPED CHILES CAN SAVE SOME TIME BUT ROASTING IS THE WAY TO GO. I USUALLY DO A COMBO CAUSE ITS USUALLY GAMEDAY AND I'M LAZY ONCE I GET A BEER IN MY HAND.

*** STOCK IS THE WAY TO GO: AND SPEND THE COIN FOR A GOOD KIND EVEN IF YOU END UP DILUTING IT WITH WATER IT"S OK.....JUST NOT ONE THAT'S 80% SALT.