Chile Verde (Green Chile And Pork Stew)

Directions

1. 1. Roast and peel the chiles, tear into strips and set aside. Removal of seeds and veins is optional in this recipe. If canned chiles are used, rinse and tear into strips.
2. 2. Cover meat with cool water, bring to a boil, cover and reduce to simmer, cooking 1 hour. Allow meat to cold in its own broth till easy to handle.
3. Trim fat from meat.
4. 3. Over medium-low heat, render remaining fat from meat and allow meat to brown. Remove meat and drippings from pot.
5. 4. Measure out 2 Tbsp. drippings. Saute/fry onion and garlic in drippings and allow onion to cook soft. Stir in the cumin and oregano. Add in the tomatoes and chile strips and allow tomatoes to cook soft. Add in meat, salt and pepper.
6. 5. Cover and cook 10 min over medium-high heat. Lower to medium-low, uncover and cook an additional 20 min. Garnish with lowfat sour cream.
7. Variation: This stew is also made using tomatillos rather than red tomatoes. Replace the 3 large tomatoes with 2 cans (10 ounce. each)
8. tomatillos, liquid removed, or possibly 1 lb. fresh tomatillos, cooked and liquid removed.
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