Green Chili

      Yield: 1 Servings

      3 lb boneless pork stewing,Lean

      1    meat

      8 lg green chili peppers

      1 lg white onion,chopped

      1    flour,seasoned lightly

      1    with

      1    salt and pepper

      1    lard

      1    chicken broth

      1 T  mexican oregano

      1 t  cumin (or),To Taste

Cut the lean boneless pork stewing meat into cubes about 3/4 inch

square.

8-10 large green chili peppers (vary the heat level according to your

taste and the hotness of the peppers, I generally use Anaheim or

Poblano peppers for this dish, and the heat level can range from

downright wimpy to blow-your-head-off, depending on their origin). If

you're timid, substitute green bell peppers for some of the chiles.

The finished dish should have an intense, pepper flavor, but doesn't

need to send you rushing to the emergency hospital ;-)

chicken broth (do not use a good strong stock here -- just a regular-

strength broth)

Place the whole chili peppers on a roasting pan, and place under the

broiler, turning frequently, until the exterior is well charred.  (A

better method is to grill them over charcoal).  Remove the peppers,

and place them in a sealed plastic bag for about 15 minutes to cool

and allow the steam to loosen the skin.  Peel the papery skin from

the exterior of the peppers. Don't panic is you don't get every last

bit - - the world will not end. Remove the seeds from the peppers,

and chop the pepper flesh into fairly fine dice.

Melt enough lard in a heavy stewing pot to film the pot to the depth

of 1/4 inch.  Meanwhile, roll the pork cubes in the seasoned flour.

Brown the floured pork in the lard, a few pieces at a time, until the

exterior is nice and crisp.

Remove the meat, and set aside.  Cook the onion in the lard until it

is soft and golden.  Stir in enough flour to make a stiff paste, then

cook until the flour/onion mixture is golden brown.  Do not allow it

to burn. Add enough chicken broth to make a thin gravy, then add the

pork, peppers, and tomatoes (if used).  Season to taste with Mexican

Oregano and cumin.

Simmer until the meat is very tender, at least 1 1/2 hours, but

longer is better, and if you can arrange to make the dish the night