MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Pork Chile Verde
 Categories: Pork, Vegetables, Chilies, Herbs
      Yield: 6 servings
 
      6    Poblano peppers
      2 tb Butter
  1 1/2 lb Pork tenderloin; in 1"
           - pieces
      2 md Red or yellow bell peppers;
           - cored, coarse chopped
      1 lg Sweet onion; coarse chopped
      1    Jalapeno; seeded, fine
           - chopped
      2 tb Chilli spice mix
      2 cl Garlic; minced
      1 ts Salt
    1/4 ts Ground nutmeg
      2 c  Chicken broth

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Sour cream
           Monterey Jack; shredded
           Cheese
           Tortilla chips; crumbled
           Lime wedges
 
  Place poblano peppers on a foil-lined baking sheet.
  Broil 4" from heat until skins blister, about 5 minutes.
  With tongs, rotate peppers a quarter turn. Broil and
  rotate until all sides are blistered and blackened.
  Immediately place peppers in a large bowl; let stand,
  covered, 10 minutes.
  
  Peel off and discard charred skin. Remove and discard
  stems and seeds. Finely chop peppers.
  
  In a 6 qt stockpot, heat butter over medium heat. Brown
  pork in batches. Remove with a slotted spoon.
  
  In same pan, add bell peppers, onion and jalapeno; cook,
  covered, over medium heat until tender, 8-10 minutes,
  stirring occasionally. Stir in chilli spice, garlic,
  salt and nutmeg. Add broth, roasted peppers and pork;
  bring to a boil. Reduce heat; simmer, uncovered, until
  pork is tender, 10-15 minutes. Serve with toppings as
  desired.
  
  Recipe by Anthony Bolton, Bellevue, Nebraska
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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