NAVAJO GREEN CHILE

      Title: NAVAJO GREEN CHILE
  Categories: Meat, Mc
       Yield: 6 Servings
  
  
        20    Anaheim or Cubanelle chiles
   :          or so (can substitute 48
   :          ozs
   :          or so of canned green
   :          chiles)
         3 lb pork (shoulder works)
         1 lg onion
         2    green or red peppers
         1 cn tomatoes
         4    to
         5    dried very hot chiles
         2    to
         3    pickled Habenaro's (use 1/2
   :          hab if you're a newbie
   :          chile-head)
         1 TB Cayenne pepper
   :          salt and pepper to taste
   :          lemon juice to taste (about
   :          tablespoon)
         3    to
         4    cloves garlic
       1/2 cn good beer
   
   Based on a recipe from some chile cookbook), makes 6-8 servings? Broil
   (blacken) the green chiles until the skin is blistered and loose -
   remove skin while warm and discard seeds and stem. Chop in 1" square
   pieces and put in large chile pot or crock pot. Cut off fat from pork
   and save. Cut pork into 1/2" squares and set aside. Melt pork fat in
   frying pan and saute onions and garlic - add to pot. Substitute veg.
   oil or skip the sauteing to minimize fat (and taste). Brown pork in
   same pan - add vegetable oil if needed - add to pot. Cut tomatoes and
   green peppers into large pieces and add to pot.  Take out you
   contacts now if you wear em. Finely chop habenaros and add the rest
   of the ingredients. Bring to a boil and then simmer (uncovered!) as
   long as you can stand it (adding water or beer as necessary).  Simmer
   for 2 hours minimum to even out the heat. Serve with plenty of warm
   flour tortillas. Notes: 1. Thought I'd submit my favorite green chile
   recipe.  Two caveats:  it takes a while to make but its worth it, and
   this recipe has been thoroughly modified from the original so feel
   free to experiment yourself. 2. Beware, this "chile" kicks butt and
   gets hotter after freezing.  This also makes a great chile-egg
   burrito the next morning. "Durnell, David V."
    >From Glen Hosey's Recipe
   Collection Program, hosey@erols.com
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