Perhaps not quite as good as that served by the El Rancho Motel in Gallup New Mexico, this green chile recipe is quite tasty in its own right. This fairly mild chile (the heat can be turned up, of course) is based (almost soley) on a recipe by Scott Fisher (of ba.food fame?).
6 – 8 fresh long green chiles, roasted, peeled, seeds removed, and chopped. (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb lean pork, cut into 1″ cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste (see note 2)
1 tblsp olive oil
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute and
stir. Add pork cubes and stir to seize all sides of the pork; add lime
juice and mix.
Now add chicken stock, stopping when most of the pork cubes are covered
with liquid. Stir well, reduce the heat to a simmer, cover and set the
timer for 30 minutes. Stir occasionally and cook down to desired consistency Add salt and black pepper now.
Serve with with beans on the side, plus tortillas, chips and salsa.
1. Long green chiles: if you can’t find them fresh, you can use canned
but the taste will be slightly different; the canned variety add lots of
citric acid as a preservative. You might want to cut down on the lime
in that event.
2. Hot chiles: The Anaheims are pretty mild. Some people like to add
jalapenos or other hot peppers such as serranos.