MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: NYT Pork & Green Chile Stew
 Categories: Pork, Chilies, Vegetables
      Yield: 4 Servings
 
  1 1/2 lb Pork butt or shoulder;
           - trimmed, in small strips
           - or chunks
      1 md Onion; rough chopped
           Salt
      1 tb Garlic; minced
     14 oz Can diced tomatoes;
           - undrained
      2 c  Green chiles; roasted or
           - broiled, rough chopped
           Garlic granules (optional)
           Warm flour tortillas or rice;
           - for serving
 
  Put a large, deep skillet or Dutch oven over medium-high heat. When
  the skillet is hot, add the pork and cook, stirring occasionally to
  keep it from sticking, just until the meat juices evaporate, about
  8 minutes (you're not looking to brown the pork here). Add the
  onion and a sprinkle of salt and cook, stirring occasionally, until
  it softens slightly, 4 to 5 minutes.
  
  Add the garlic, tomatoes and 1 cup water, not quite enough to cover
  the mixture. Bring to a boil, and let it boil vigorously for 2 to
  3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of
  garlic powder if you're using it. Reduce the heat so the mixture
  bubbles gently but steadily, and cover partly. Cook until most of
  the liquid evaporates, 6 to 10 minutes (there should be some juices
  left in the bottom of the pot, but the mixture shouldn't be soupy).
  Taste, add a little more salt if necessary and serve with warm
  flour tortillas or over rice.
  
  Recipe by Mark Bittman
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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