Great Chile Verde by Bill Shoemaker
shoemakerb@sunlink.net

You want to walk with a swagger and sneer of contempt, mixed with 
compassionate understanding that says, "You think you know what chile 
verde tastes like??? Huh--try THIS!!!!!!

2 large cans whole green chiles (cut into 1/2" chunks and save liquid)
1-1/2 lbs. lean pork (cut into 1/2" cubes)
4 large yellow onions (cut into 1/2" pieces)
4 large cloves of garlic, finely chopped
1-1/2 Tbs. cumin
1 Tbs. sugar
Salt
1 Tbs. black pepper
1 jar Religious Experience salsa

(choose your own heat level)

DIRECTIONS:

In a large skillet, heat to medium temperature 1/2 cup cooking oil or
lard (it will taste better if you use lard, and most of it will be
drained off later). When the oil is hot, add the onions and garlic;
saute them until they get a yellowish tint, but don't let them get
brown--just cook them far enough past the transparent state so that
you can tell they are turning yellow.

THIS STEP WILL MAKE OR BREAK THE FINAL OUTCOME OF
GREAT CHILE VERDE....

When the onions are done, drain them well and set aside. Now remove
all but about 4 Tbs. of the oil from the pan and get it hot. When the
pan starts to smoke, add cut-up pork and stir-fry until it is seared
and browning.

Turn off heat under pan; remove and drain pork. Add to the frying pan
just the liquid from the two cans of chiles, and bring to a boil
stirring and scraping to remove the glaze that was left over from
frying the onions and pork. Pour this liquid into a large pot, add jar
of R.E., pork and two cups of water, cumin, black pepper, and simmer
covered for about 1 hour. Add chiles, onions, sugar and salt to taste.
Simmer for about 30 minutes more.

Serve with lime wedges (squeeze several into bowl just before eating)
and hot flour tortillas.