[email protected]

In a message dated 9/30/2002 11:29:17 PM Central Daylight Time,
[email protected] writes:


> In a message dated 9/30/02 5:47:25 PM, myrandab@... writes:
>
> << Second, does anyone have a good recipe for Chile Verde? Thanks in
> advance!
> >>
>

Chile Verde, Mexican, usually pork w/ green chile sauce. My recipe is from
the old Pete's Seaside Cafe in wonderful Avila Beach, CA:

1 1/2 to 2 lb lean pork, cubed
olive oil
1 T whole cumin
1 T black pepercorns
4 cloves garlic, minced
2 pickled jalapeno peppers
3 roasted anaheim chiles
(I usually skip roasting these)
2 or 3 green bell peepers (optional, use to make greener)
1 lb canned tomatillos (or fresh)
3 small pinches freshly ground cloves
lemon juice
ground cumin
garlic powder
salt, pepper

Brown pork in olive oil. Grind cumin, pepercorns in spice mill (Blender,
coffee grinder, mortar and pestle). Add spices and garlic to pork. In food
processor, puree the jalapenos, anaheims, bell peppers, and tomatillos. Add
to pork mixture along with cloves and simmer, uncovered, until pork is
tender, at least 30 minutes. Ladle off grease, then add lemon juice, garlic
powder, salt and pepper to taste. Serve with flour tortillas and black
beans.


On slings: my favoritest of all was the Baby Bundler (baby bundler.com, I
believe), a very long cotton knit wrap that was cozier than anything else,
hand free, baby's weight supported on hips as well as shoulders. I get misty
eyed thinking about it.

-Pam T.


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[email protected]

In a message dated 10/1/02 2:57:05 AM Central Daylight Time,
warblwarbl@... writes:


> >
>
> Chile Verde, Mexican, usually pork w/ green chile sauce. My recipe is from
>
> the old Pete's Seaside Cafe in wonderful Avila Beach, CA:

Thank you! That sounds way better than my recipe! I will try it soon.
~Nancy


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