*  Exported from  MasterCook  *
 
                      CARNE DE PUERCO CON CHILE VERDE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pork                             Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Boneless pork roast
   48       oz           Tomatillos, drained &
                         -crushed
   16       oz           Green chiles -- chopped
                         -(Ortega mild green)
    5                    Garlic cloves -- crushed
    1       lg           Onion, chopped
      3/4   c             -- Water
                         Salt
                         Pepper
 
   optional -- your favorite fresh green chiles, chopped
   or sliced. Cilantro if you like it.
   
   Slice up the pork and trim away most of the fat.  Dice
   both the lean meat and the fat into 1/2-inch cubes;
   set the diced fat aside.
   
   In a heavy pot over a hot flame, cook the lean pork
   with the water, stirring until the water is gone and
   the meat begins to brown.  Add onion & garlic, and
   stir constantly until the onion becomes transparent.
   
   Reduce heat to a simmer and add tomatillos & canned
   chilis (be *sure* to drain the tomatillos before
   crushing; the water they are packed in is too salty).
   
   Cover the pot and simmer slowly for about an hour,
   stirring occasionally to prevent sticking.
   
   Meanwhile, render the diced pork fat into cracklings
   by sauteeing in a skillet over medium heat until the
   pieces are brown and crispy. Drain and salt the
   cracklings and set aside; save the lard for any other
   dish where you want some high-quality cholesterol
   stuff.
   
   After an hour the chile verde should be pretty juicy
   but not watery. Add a little water if it’s too dry.
   Add salt & pepper to taste, and if you want it hotter,
   add your fresh chiles now.  Cover and simmer again for
   at least half an hour.  The longer the better.
   
   To serve, sprinkle with chopped cilantro (if used) and
   the cracklings. Serve with Spanish rice, tortillas,
   black beans, and ice-cold beer. Serves 6 or 8.
  
 
 
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