How to Cook Chile Verde Con Carne

We have come up with a chile verde con carne recipe that is outstanding because of its authentic N.Mex. flavor and spicey quality that it is so reminiscent of my mom's and grandma's authentic N.Mex. recipe. I can assure you that we as a family will never return to the blah variety that we had eaten in the past.
What is key to the recipe are two ingredients: fresh organic pork and fresh or frozen chile verde from N. Mex. or Pueblo, Colo. I would include two other selections of green chile: from Las Cruces or Hatch, N.Mex. These you remove the stems and peel each one carefully. Cut them into striations to add to your meat.They come in a medium sized plastic bag for the most part. Use the entire bag.
You begin by using an iron skillet to brown your cubed pork. Start with a pound of fresh, organic pork. Cook until brown and add a sprinkle of white flour and throw in a can of chicken broth to start to simmer. You can begin to cook your white rice so that after ten minutes of simmer you can serve the cooked pork cubes, the striations of green chile whose stems and seeds you have removed prior. I would select a mild variety of the chile verde to start with, else your taste buds and stomach may have a slight trauma if you go the hot variety. We have also opted at this juncture to place all the cooked and simmered ingredients in a crock pot to let it simmer all day so that it can be served for dinner. What a treat! Seeing the steaming white rice emerge in a pot to be placed on the table next to the plate of all the cooked pork and green chile is quite a sight. Or: you can serve it for everyone on separate plates, as you wish. Everyone will say it is a hit because of its yummy, spicy and hot temperature. Everyone will want seconds. It cannot be beat these cold winter months!

Difficulty:

Moderate

Instructions

Things You'll Need

• A pound of fresh, organic pork
• A medium sized bag of chile verde from Pueblo, Colo. or Las Cruces or Hatch, N.Mex.
• A can of chicken broth
• A sprinkle of white flour
• An iron skillet and a wooden spoon

How to Cook Chile Verde Con Carne

1. Set out your ingredients: fresh,organic pork, fresh organic chile verde, a can of chicken broth, a sprinkle of white flour, an iron skillet, a crock pot,for later if you wish.

2. Cube the pound of pork and brown in the iron skillet. After the pork is browned add a sprinkle of white flour. Remove all the stems and peelings from the chile verde and cut them into striations. Add a can of chicken broth and bring to a simmer. Have your cup or two of white rice cooking ready to go. Simmer for ten minutes.

3. If you plan to serve this dish at your evening meal, complete the steps as in Step 2 and place all your ingredients into a crock pot so that it will simmer all day. Not only will it taste beyond belief,it will make your house smell great.

4. You will be a picture of absolute delight emerging from the kitchen with steaming white rice on your plates onto which you will add your pork and green chile. Everyone will say the dish is a hit and will thank you profusely. Pick a cold winter day to perform this event. It warms everyone up nicely.

Tips & Warnings

• Select top fresh, organic pork and organic chile verde. They are key ingredients for an authentic N.Mex. dish. You will not regret it and everyone will be blown away with the flavors.

• Be especially careful not to take on the hot variety of the green at first. Else your taste buds and stomach will pay you back. Gradually add the hot variety as you become used to it. It definitely is an acquired taste.