Note: If you don’t have fresh green chiles, you can substitute frozen Bueno Green Chiles, which can be found in the Mexican food section of your grocer’s freezer. At north City Market, it’s next to the berries and juice. You’ll need about 32 ounces. Thaw and include the liquid that’s in the container.
Servings:
Ingredients:
1 pound ground or cubed pork
8 cloves garlic, finely chopped
½ cup flour seasoned with salt and pepper
¼ cup bacon drippings (the best) or ¼ cup olive oil (healthier, but not as good)
1 large onion, sliced
1 tablespoon olive oil
20 roasted green chiles, skins and seeds removed, sliced into big chunks
1 bottle Corona beer
2 tablespoons granulated chicken bouillon
2 tablespoons granulated beef bouillon
4 cups water
1 tablespoon cumin
1 tablespoon dried oregano leaves or 3 tablespoon chopped fresh oregano leaves (preferred)
1 tablespoon ground coriander
1 pinch ground cloves
2 potatoes, peeled and chopped into big chunks
Method:
Slice onion. Heat 1 tablespoon olive oil in skillet or pan that has a lid. Add sliced onion, stir over low heat, cover, and sweat onions until caramelized. (Note: This step is essential. To “sweat” the onions, cook slowly for about 30 minutes, covered, stirring every once in a while, so they brown into a caramel color without burning.) Set aside.
In dutch oven, heat bacon drippings (preferred) or olive oil, until smoking. Add meat and pan roast, stirring over high heat until meat is well browned and crispy.
Add garlic and flour. Reduce heat to medium. Continue stirring with meat until flour turns a nice golden brown. Be careful not to scorch garlic pieces and flour.
Add beer, water, and bouillon, stirring constantly. Add everything but the potatoes. Stir until thickened.
Simmer for 1 hour, covered, over low heat.
Add potatoes and cook, covered, until soft.
Serve with flour tortillas.
Not-so-secret recipe courtesy of Deborah Uroda.
