Text 18368, 106 rader
Skriven 2011-11-28 08:25:58 av Dave Drum (1:261/38)
  Kommentar till text 18338 av Jim Weller (1:123/140)
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-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Mexican Mev

 DD> What dis is daddy????

 JW> I have no idea. I did google the word before posting but all the
 JW> hits referred me back to more copies of the same recipe.

I hate it when that happens.   Bv)=

 DD> BTW: You can make my chilli with just a little effort at
 DD> getting the right chilli spice.

 DD> Baron's 5240
 DD> Worcestershire powder

 JW> I make a fair one (no recipe, I just wing it, with quite of bit of
 JW> variation from batch to batch) with the available chili powders but
 JW> I must confess I never put wooster sauce in it nor come across
 JW> wooster powder.

Well, now you have a source for the W powder. It works well in rubs, etc. as
well as in my chilli recipe. It seems expensive at nearly U$6/4 oz. packet.
But, my 4 oz supply has lasted me nearly three years. A little goes a long way.
In Googling for Canadian suppliers I found this one from Hamilton, ON
http://www.malabarsuperspice.com/i_mspecialty.htm

They also sell sausage maker's supplies. Looks like a company (family owned)
with which I would do business. And for you, there is the no fussing with
customs, translating money, foreign shipping factor, too.

 JW> Pork with chilies from OZ so naturally it's called chilli pork...

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Tom McRae's Slow-Roasted Chilli Pork With Peach Glaze
 JW> Categories: Pork, Chilies, Fruit
 JW>   Servings: 8

Looks good. Of course pork always looks good to me. The chilies are just a
bonus.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carne De Puerco En Chile Verde (Pork w/Green Chile)
 Categories: Chilies, Stews, Pork, Latino
      Yield: 8 Servings

     10    Tomatillos
      4 lb Boneless pork shoulder
      2 tb Olive Oil
           Corn Tortillas
      1 tb Chicken bouillon powder
      3 cl Garlic
    1/2    Onion
      4    Jalapeño chilies; or more
      3    Potatoes

  Another "authentic" Mexican recipe from Ricardo Batista

  Remove the wrapper of the tomatillos and wash them.

  In a blender, mix together the tomatillos, bouillon,
  garlic cloves, jalapeños and onion. If necessary add a
  dash of water to help the blender.

  Cut the pork meat in chunks and discard big pieces of fat.

  Wash the potatoes and cut them in small pieces.

  Cooking: Set tall frying pan in mid-high heat. Add the
  olive oil to frying pan.

  Fry the meat slightly until it looks white, mixing it
  constantly to avoid burning.

  Now add the sauce, mix it well and let it cook for about 1
  hour until the meat is very soft, you can add the potatoes
  20 minutes before you think the dish will be ready.

  Heat the tortillas and enjoy

  Author's Tips:

  A Pressure Cooker really helps here. If you like making
  dishes like this one often you should consider the pressure
  cooker. It will cut cooking time to half hour, but you have
  to cook the potatoes separately.

  Heating tortillas on a microwave: To heat tortillas you can
  wrap them in a kitchen towel and put them inside a container.
  Microwave 15 seconds per tortilla

  Makes: 8 servings

  Meal Master Format by Dave Drum - 17 January 1998

  Uncle Dirty Dave's Archives

MMMMM

... In archaeology you uncover the unknown. In diplomacy you cover the known.

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