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Kathy Pitts' New Mexico Chili

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      Title: KATHY PITTS' NEW MEXICO CHILI
 Categories: Chili, Pork
      Yield: 1 Batch
 
 
  I don't have a real recipe for New Mexico-style chile,
  although I do make it occasionally when I manage to
  drag home more fresh Anaheim or Poblano chiles than I
  can dispose of otherwise.  (Kroger's sometimes has BIG
  bags of them for 99 cents a bag ;-)
  
  What I do is first roast the chiles (either in the
  broiler or -- better -- over charcoal).  The number of
  chiles I use depends on the size/heat of the chiles,
  and can range from 2-3 to 10 or more.  If the chiles
  are really hot (it happens sometimes, even with
  Anaheims), I'll also add 3-4 roasted green bell
  peppers to give the dish the required pepper taste
  without rendering it inedible by anyone without an
  asbestos esophagus.
  
  After the chiles have cooled a bit, I peel and seed
  them, and cut them into coarse dice.  I sometimes (not
  always) will also roast/peel 5-6 tomatoes to place in
  the chiles, but tomatoes are optional in this dish,
  and I usually don't use 'em.
  
  Next, cut up 3-4 pounds of lean boneless pork (beef is
  sometimes used, but isn't as good in this dish, IMHO,
  and I would imagine lamb would be very good here
  indeed).
  
  Coat the meat in seasoned flour, and brown it in hot
  lard.  Remove from the pan and set aside.  Toss a
  couple of chopped onions into the pot, along with a
  clove or two of garlic.  When the onions are golden, I
  add enough flour to make a roux, and cook until the
  roux is light brown.
  
  I then add chicken broth to make a fairly thin gravy,
  the pork, chiles, tomatoes (if used), and season the
  dish with cumin and Mexican oregano.
  
  Simmer for a couple of hours, until the pork is tender
  and the flavors have blended.  The end dish should
  have a pronounced green chile/pepper flavor and be the
  consistancy of a thick stew.  It's very good by
  itself, or as a filling for burritos/soft tacos, and
  is wonderful reheated the next morning and served as a
  side dish with scrambled eggs for breakfast. Wes, for
  some bizarre reason, likes it over rice...
  
  Sorry for the inexact recipe/directions.  I learned to
  make this dish from an ex-neighbor who was or mixed
  Hispanic/Native American ancestry, and never QUITE got
  around to rendering her directions into a real recipe.
  (She served the dish with fry bread, and a pot of
  white beans on the side -- have no idea whether this
  was traditional or simply the way she liked it.)
  
  Kathy in Bryan, TX
 
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