Ken in Maz
Nov 30, 1919, 12:00 AM
Post #2 of 2
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Carne con chile verde
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8-10 tomatillas(husks removed and cut in half)
2 chilli poblanos (remove viens and seeds)cut in 1inch pieces)
1 medium white onion chopped coarse
1 tablespoon margarin or butter
1 tablespoon flour
1 tablespoon chicken bullion granules or equivelant
2 lbs pork shoulder(pork butt) cut in 1" cubes
sautee vegies in butter till onions clarify,add flour and stir ,add bullion and 1 qt water, simmer till veggies are well done, put in blender and puree, add 1 halapenio pepper if you desire more piquante, Brown meat and add to sauce and simmer covered untill meat is well done.You can use beef chuck if you wish, and you may have to add water while simmering, salt to taste. Have fun Ken.
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