Today, we suffer. Oh, how we suffer.
We need a cure, with the quickness. Forbes tells us to drink water, Gatorade, take B6 & B12, and to eat tripe soup. Forbes, we believe you, except for that last one.
But we know the real cure: Green Chile - on pretty much anything.
We present to you, dear readers, the 2009 Chile Verde Champion Recipe:
CHEF BOY-R-BOB CHILI VERDE
Ingredients:
2½ lbs of pork tenderloin cut into 3/8 to 1/2 inch cubes
2 tbs. bacon fat
1 cup of diced onion
4 cloves of garlic – pressed
4 jalapeño peppers seeded and chopped
2 green chilies seeded and chopped
4 serrano peppers thinly sliced
1 lb of green chilies (canned or frozen) – divided in half
1 14 oz. can of chicken broth
1 14 oz. can green enchilada sauce
1 7oz. can green salsa verde
1 tbs. cumin
1 tbs. powdered green jalapeño
2 tsp. powdered green chili
2 tsp. corn starch for thickening
Salt to taste
Tabasco green pepper sauce (as needed for heat)
Allow for 3 hours of cooking time*
the salt level drops each time you add the green chilies so be sure to add salt each time
Instructions:
In a 6 quart pot, brown the pork in the bacon fat. Add the remaining ingredients (using only half of the frozen or canned green chilies *) to the pot and simmer for 2 hours. You may need to add some water during the cooking time to keep the mixture covered.With 30-40 minutes of cooking time left add the remaining green chilies *10 minutes before the end of the cooking period adjust the thickness, salt and heat.
Instructions:
In a 6 quart pot, brown the pork in the bacon fat. Add the remaining ingredients (using only half of the frozen or canned green chilies *) to the pot and simmer for 2 hours. You may need to add some water during the cooking time to keep the mixture covered.With 30-40 minutes of cooking time left add the remaining green chilies *10 minutes before the end of the cooking period adjust the thickness, salt and heat.
