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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mark Hurt's Chile Verde   
    Categories: Pork, Poultry, Chilies, Vegetables   
         Yield: 8 Servings   
       
     1 1/2 lb Boneless pork (or chicken);   
              - diced to 1/4" cubes   
         2 c  Chicken broth   
         1 c  Green chile sauce (Herdez)   
         2 c  Tomatillos; husked, coarse   
              - chopped   
         2 lg Roasted green chilies; seed,   
              - dice (Anaheim or Poblano)   
         4 cl Garlic; peeled, diced   
         1 md Onion; diced   
         1 lg Russet potato; peeled, diced   
       1/4 ts Black pepper   
       1/2 ts Salt   
       1/2 ts Cumin   
       1/2 ts Sugar *   
         3 tb Fat   
         2 c  Drinking water   
       
     A warm, hearty stew that will leave you full and   
     satisfied. If fresh roasted chiles aren't available,   
     you can use canned.   
        
     * Omit the sugar for a lower-carb version.   
        
     Brown the chicken or pork in a small amount of lard   
     or oil, over high heat.   
        
     Place the browned chicken or pork, chile sauce and   
     tomatillos into a crock pot set on low, or a large,   
     covered pot over low heat. Simmer for 2 hours. Add   
     remaining ingredients and simmer for an additional 2   
     hours. Check very 30 minutes, add water as necessary.   
        
     Serve hot.   
        
     From: Mark Hurt @ Forsyth Chilli Cook-off   
        
     MM by Dave Drum - 20 January 2008   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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