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Chile Verde
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| 3-4 lb | Pork roast, (boneless), trimmed and cubed |
| 1 small | green pepper, chopped coarse |
| 4 oz | canned green chiles, chopped |
| 1 cup | salsa verde |
| 2 large | onions, chopped |
| 3 cloves | garlic, minced |
| 1/2 cup | fresh mushrooms, sliced |
| Bacon fat or oil | |
| 1-2 cups | water |
| Salt and pepper (your taste) | |
| 1/2-1 tsp | chili powder |
| 2 tbs | parsley flakes |
| 1/2 tsp | paprika |
| 1 tsp | worcestershire sauce |
| 1/2 tsp | oregano |
| 3-4 tepin peppers, crushed | |
| Few drops | Tabasco |
Brown pork In bacon fat or oil. Add vegetables one at a time, stirring. Then add all seasonings except parsley. Add salsa and water to cover meat. Add parsley and mushrooms. Bring to boil, cover and cook on low heat or place in oven at 250 degrees for 3-4 hours.
Add green chilis shortly before serving. Thicken with corn starch and water if desired or make gravy from meat drippings. Flavor is better if served the next day or if frozen for several days.
Eat with flour tortillas torn in triangles to dip stew. retried beans and salad complete the meal.
Neume/Ruth.
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