Spicy Green Chile Stew
|Green chiles||24 (Fresh Or Canned)|
|Roast pork||2 Pound, cubed (Shoulder Or Butt)|
|Flour||1⁄4 Cup (4 tbs)|
|Bacon drippings||2 Tablespoon|
|Onions||2 Large, finely chopped|
|Tomatoes/3 cups stewed tomatoes||6 Large, peeled, seeded and chopped|
|Canned tomato paste||6 Ounce|
|Water||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), crushed|
1 If chiles are fresh, parch and peel them removing the ribs, seeds and tops.
2 Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot, 3- to 5-quart size. Add the onions to the fat remaining in the skillet and cook until onion is translucent.
3 Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot.
4 Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.