MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bertha's Chile Verde
 Categories: Five, Pork, Vegetables, Chilies
      Yield: 4 Servings
 
      5    Country style pork ribs
      5 md Yellow chilies
      5 lg Tomatoes; cored
      1 ts Minced garlic; or more
      3 lg Green chilies; sliced in
           - long strips (canned OK)
           Salt
 
  Cut the pork into 1/2" cubes. If you're using bone-in
  ribs you can keep one or two of the bones and put into
  the skillet while browning the pork for a little added
  flavor. You can remove some of the fat while cutting up
  the pork but be careful not to lean it out too much or
  you'll lose flavor and end up with dry pork
  
  Brown the pork in a large skillet with 1 level tbs of
  salt. Cook over medium heat for about 20 minutes,
  stirring frequently. If there is any fat to drain
  when done, do so. Leave the pork in the skillet
  and put aside.
  
  Meanwhile, place the tomatoes and chiles in a pot for
  boiling. Cover them with water and boil for 20 minutes
  until the chiles are soft.
  
  Remove the tomatoes with a slotted spoon and place into
  a holding bowl to cool.
  
  Remove the chilies from the pot, remove and discard the
  stems. Place the chilies into the same bowl as the
  tomatoes to cool. Be sure you let the tomatoes and
  chilies cool because if you puree them while hot
  pressure in the blender builds quickly and explosions
  have been known to occur.
  
  Reserve the water.
  
  After cooling, place the tomatoes and chilies into a
  blender along with 1 tablespoon of minced garlic and two
  teaspoons of salt.
  
  Blend until the mixture is pureed with no chunks
  remaining.
  
  Taste the salsa, if it is spicier than desired use some
  of the reserved cooking water bring to a more desired
  level.
  
  Pour the salsa over the browned pork in the skillet, add
  the sliced green chiles, heat for serving. Salt to
  taste.
  
  RECIPE FROM: http://cocinacaldo.blogspot.com
  
  Uncle Dirty Dave's Archives
 
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