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CLASSIC OLD-FASHIONED NEW MEXICO GREEN CHILI
(Chiles Verdes Con Carne)
4 good-sized servings

2 tsp. olive oil
1/2 lb. pork loin, cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves, finely minced
1 red onion, finely chopped (optional)

2 T masa flour
2 T cornstarch
4 T water

28 oz. New Mexican chiles (roasted, peeled, seeded, and finely chopped)
1-2 T. chopped jalapeno pepper (optional and preferably fresh)
1 tsp. cumin
1/8 tsp. salt
1/8 tsp. white pepper
2-3/4 c. chicken broth
2 large fresh tomatoes, pureed (or peeled and chopped) (optional)

In skillet, heat olive oil over medium-high heat. Saute pork until
all pink is gone (about 5 minutes). Move meat aside and add garlic
(and onion). As soon as garlic sizzles, stir together with pork.
Put into crockpot on high.

In a small bowl, make thickener by adding water to flour and
cornstarch. (Add another tablespoon of cornstarch and a tablespoon
of water if you prefer a thicker sauce, but wait until later in
the cooking to decide if the texture is what you want, or you may
accidentally make it too thick.) Add mixture to crockpot.

Add chiles, spices, chicken broth to crockpot. Bring to a low
boil, then reduce heat and add tomatoes. (puree the tomatoes if
you like a very smooth sauce; peel and chop 'em if you like more
texture). Simmer on very low heat, covered, for at least 1 hour
(preferably all day).

Serve over plain or mexican rice, burritos, chile rellenos,
chimichangas, etc. Freezes very well.

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2 of 3 people found the following review helpful:
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home boy learns every day, October 5, 2004 - 04:12 PM
Reviewer: george from elko nv.
i grew up in hatch all i knew was hatch chilli. hope you will go the same way your going . all new mexco food has been for years simpel good and full of chilli. it's hard to get hatch chilli hear navada . they as it is from hatch but they dont know no one down there. i adment that i havent been there and things changes but the franzoys littels biads these names are known all over . i know i can have it overnighted up here. i will quite all this ba humbug this was good!!!!!!!! george

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New Mexico green chili, September 16, 2005 - 04:28 PM
Reviewer: Brandon Foster from Rialto,Ca USA
man i loved this recipe just how my grandma made it for so many years,now im making it and always trying to find good deals on Hatch chili out here in California but all i have to say is the recipe came out perfect thank you

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