Text 12992, 92 rader
Skriven 2007-03-13 23:33:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: COOKING via Internet
================================
 -=> On 03-13-07  15:11,  Mark Lewis <=-
 -=> spoke to Dale Shipp about COOKING via Internet <=-

 ML> oooooeeewww... can you email that reg file to me, please? i 
 ML> don't know if that top line will make any difference but an 
 ML> authentic one is better than a glommed together one ;)
 
   You should have it by now.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork-Chili Stew
 Categories: Pork, Stew, Chili, Pitts
      Yield: 1 Recipe
 
      1 ea Bunch of Anaheims OR
           -- Poblano chiles
           Chicken broth
           Onions
           Flour
           Garlic
           Cumin
           Mexican oregano
 
  On the last episode of "Re: nuevo chile", we heard Richard say to
  Kathy:
  
  RD> It would be interesting, chili wars notwithstanding, if some of
  RD> y'all from out west could post up some authentic comparisons for
  us RD> Easterners' gustatory gratifications ....
  
  I don't have a real recipe for New Mexico-style chile, although I do
  make it occasionally when I manage to drag home more fresh Anaheim or
  Poblano chiles than I can dispose of otherwise.  (Kroger's sometimes
  has BIG bags of them for 99 cents a bag ;-)
  
  What I do is first roast the chiles (either in the broiler or --
  better -- over charcoal).  The number of chiles I use depends on the
  size/heat of the chiles, and can range from 2-3 to 10 or more.  If
  the chiles are really hot (it happens sometimes, even with Anaheims),
  I'll also add 3-4 roasted green bell peppers to give the dish the
  required pepper taste without rendering it inedible by anyone without
  an asbestos esophagus.
  
  After the chiles have cooled a bit, I peel and seed them, and cut
  them into coarse dice.  I sometimes (not always) will also roast/peel
  5-6 tomatoes to place in the chiles, but tomatoes are optional in
  this dish, and I usually don't use 'em.
  
  Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes
  used, but isn't as good in this dish, IMHO, and I would imagine lamb
  would be very good here indeed).
  
  Coat the meat in seasoned flour, and brown it in hot lard.  Remove
  from the pan and set aside.  Toss a couple of chopped onions into the
  pot, along with a clove or two of garlic.  When the onions are
  golden, I add enough flour to make a roux, and cook until the roux is
  light brown.
  
  I then add chicken broth to make a fairly thin gravy, the pork,
  chiles, tomatoes (if used), and season the dish with cumin and
  Mexican oregano.
  
  Simmer for a couple of hours, until the pork is tender and the
  flavors have blended.  The end dish should have a pronounced green
  chile/pepper flavor and be the consistancy of a thick stew.  It's
  very good by itself, or as a filling for burritos/soft tacos, and is
  wonderful reheated the next morning and served as a side dish with
  scrambled eggs for breakfast. Wes, for some bizarre reason, likes it
  over rice...
  
  Sorry for the inexact recipe/directions.  I learned to make this dish
  from an ex-neighbor who was or mixed Hispanic/Native American
  ancestry, and never QUITE got around to rendering her directions into
  a real recipe. (She served the dish with fry bread, and a pot of
  white beans on the side -- have no idea whether this was traditional
  or simply the way she liked it.)
  
  From : Kathy Pitts      1:117/130       Mon 05 Jun 95 12:53
  
  From: Teri Chesser                    Date: 06-17-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:36:18, 13 Mar 2007
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