Sometimes spicy, sometimes mild. It just depends on the chiles you get. Pretty tasty either way.
- 1 medium-sized pork roast
- 1 head of celery. (head? What do you call it? In French, they call it a pied (foot). But this recipe is not French)
- 1 large white onion
- 8-10 anaheim chiles -OR- 2 cans whole green chiles
- 3 cans diced tomatoes
- Several cloves of garlic
- Salt & pepper
- Broth, stock, or bouillon and water
- Cut 3 or 4 slits at various places on the roast, and slide peeled garlic cloves into the holes. This is really fun.
- In a large, heavy soup pot, add a little oil and turn heat to medium high
- Sear each side of the roast
- Salt & pepper the roast only after the sides are brown
- Add a couple cups of water, the diced onion, and a few cups of the diced celery
- Turn heat down to medium, cover pot, and cook the roast for however long is necessary (1 hour per pound of roast)
- If you're using fresh chiles, you have to slice them lengthwise, remove the seeds, broil them until their skins blister, and then remove the skins.
- When roast is done, remove it and cube it. If there's a lot of meat, just use half and save the rest for tomorrow's dinner.
- Add the broth or water and bouillon to the pot, adding the rest of the celery and the newly chopped meat
- Chop the chiles and add them
- Season with cumin and salt & pepper to taste
- Simmer for about an hour
- Serve over rice or fried corn tortillas
This recipe was submitted by Annie on January 25, 2005.