Pork and green chile stewed with tomatoes and lemon. From Dan Vogel, December 2002.
Ingredients
Chilies
- 16–20 Big John chilies from Musso Farms, Pueblo, CO, roasted
- Black nitrile or latex gloves
Base
- 1½ lb pork, cubed
- 1–2 onions, diced
- Garlic, minced
- 2 Tbsp olive oil
- 2–3 cups broth: water + 1 Tbsp beef bouillon
- ½ lemon, juiced
- 2 lb tomatoes
- 1 Tbsp Worcestershire sauce
- 1 tsp cumin
- Salt & pepper to taste
Instructions
Prep the chilies
Wear gloves.
- Run the chilies under warm water.
- Pick off and rinse off the hard burnt skin.
- Remove the stems.
- Wash out all the seeds.
- Dice.
Cook
- Dice the onions and garlic and put them in the bottom of the pot with the olive oil to simmer.
- While they simmer, cube the pork.
- After 10–15 minutes, add the pork and let it simmer, stirring occasionally.
- While the pork simmers, wash, seed, and dice the chilies.
- Toss the chilies in and pour in the broth.
- Add the lemon juice and simmer about 2 hours.
- Add the tomatoes and Worcestershire. Salt & pepper to taste.
- Finish with the cumin.
Notes
Large batch variation
- 3 Tbsp olive oil
- 4 Tbsp butter
- 3 Tbsp chopped garlic
- 1 medium yellow onion, chopped
- 2½–3 lb cubed pork shoulder roast
- 1 lemon, juiced
- Cook the onions and garlic in olive oil and butter until done. Add half the lemon juice to tame the strength of the onions and garlic.
- Stir in the pork and simmer, adding the second half of the lemon juice. Cook in the juice 1 hour.
Marinade variation
Marinade (mix in a saucepan):
- 1 can Campbell’s beef consommé
- 1 beef bouillon cube
- 1 spicy chicken bouillon cube
- 2 cups water
- ½ cup soy sauce or Kikkoman teriyaki
- 2 Tbsp liquid smoke
- Add marinade to the mix. Simmer 3 hours with the juice of 1 lime.
- Remove meat and oil from the pan into a skillet. Brown the meat, adding the juice of 2 limes as it browns. Add back to the mix, bring to a light boil, and simmer.
- Thicken with ¼ cup each milk & flour. Eat with tortillas.
