CHILE VERDE1 bag (1 plus lb) green chile1 onion 2 cloves garlic 2 tbls flour 1/2 tsp pepper 1/2 tsp ground cumin 1/4 tsp oregano salt
1 lb pork Cut pork into cubes. Place into a frying pan with cumin seeds and peppercorns (and red chiles), and barely cover with water. Bring to low boil, turn heat down and simmer covered for 30 minutes or so. When done reserve water for the sauce. Meanwhile, saute the onion and garlic in oil, add flour, cumin, and oregano, and stir until flour isn't so raw. Slowly add water from pork, mix well. When mixed add chiles and cook for several minutes. Add pork, salt to taste, and cook a little while longer, enough to let flavors blend. Makes two servings. Crock Pot Version Take one bag of chile, half a bag of posole, and 1 lb pork. Cut up everything and place in crock pot. Add 1 quart or so of stock. Add salt to taste. Cook overnight. |