Title: Chile verde (green chile and pork stew)
 Categories: Mexican, Pork
      Yield: 8 Servings
 
     10    Green chile; (or canned
           -whole green chile)
      4 lb Pork roast; trimmed and cut
           -in 1-inch cubes
      1    Onion; coarsely chopped
      3    Cloves garlic; crushed
    1/2 ts Ground cumin
      1 ts Oregano
      3 lg Tomatoes; peeled and cut
           -into wedges
      1 ts Salt
    1/2 ts Freshly ground black pepper
           Sour cream
 
  1. Roast and peel the chiles, tear into strips and set aside. Removal
  of seeds and veins is optional in this recipe. If canned chiles are
  used, rinse and tear into strips.
  
  2. Cover meat with cold water, bring to a boil, cover and reduce to
  simmer, cooking 1 hour. Allow meat to cool in its own broth until
  easy to handle. Trim fat from meat.
  
  3. Over medium-low heat, render remaining fat from meat and allow
  meat to brown. Remove meat and drippings from pot.
  
  4. Measure out 2 tablespoons drippings. Saute onion and garlic in
  drippings and allow onion to cook soft. Stir in the cumin and
  oregano. Add the tomatoes and chile strips and allow tomatoes to cook
  soft. Add meat, salt and pepper.
  
  5. Cover and cook 10 minutes over medium-high heat. Lower to
  medium-low, uncover and cook an additional 20 minutes. Garnish with
  sour cream.
  
  Variation: This stew is also made using tomatillos rather than red
  tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each)
  tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained.