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20 or so Anaheim or Cubanelle Chiles - can substitute 48 ozs or so of canned
green chiles
3 lbs pork (shoulder works)
1 very large onion
2 green or red peppers
1 16 oz can tomatoes
4 or 5 dried very hot chiles
2 or 3 pickled habenaro's (use 1/2 hab if you're a newbie chile-head)
1 tblsp cayenne pepper
salt and pepper to taste
lemon juice to taste (about 1 tablespoon)
3 or 4 cloves garlic
1/2 can good beer
Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning.
Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem. Chop in 1" square pieces and put in large chile pot or crock pot.
Cut off fat from pork and save. Cut pork into 1/2" squares and set aside. Melt pork fat in frying pan and saute onions and garlic - add to pot. Brown pork in same pan - add vegetable oil if needed - add to pot. Cut tomatoes and green peppers into large pieces and add to pot. Finely chop habenaros and add the rest of the ingredients.
Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary). Simmer for 2 hours minimum to even out the heat. Serve with plenty of warm flour tortillas.
green chiles
3 lbs pork (shoulder works)
1 very large onion
2 green or red peppers
1 16 oz can tomatoes
4 or 5 dried very hot chiles
2 or 3 pickled habenaro's (use 1/2 hab if you're a newbie chile-head)
1 tblsp cayenne pepper
salt and pepper to taste
lemon juice to taste (about 1 tablespoon)
3 or 4 cloves garlic
1/2 can good beer
Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning.
Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem. Chop in 1" square pieces and put in large chile pot or crock pot.
Cut off fat from pork and save. Cut pork into 1/2" squares and set aside. Melt pork fat in frying pan and saute onions and garlic - add to pot. Brown pork in same pan - add vegetable oil if needed - add to pot. Cut tomatoes and green peppers into large pieces and add to pot. Finely chop habenaros and add the rest of the ingredients.
Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary). Simmer for 2 hours minimum to even out the heat. Serve with plenty of warm flour tortillas.
