Navajo Green Chile
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
20 Anaheim or Cubanelle chiles
3 pounds pork shoulder or pork loin
1 large onion
2 red or green peppers
1 (15 oz. can chopped tomatoes)
4 or 5 chiles de arbol
2 or 3 pickled habanero chiles
1 Tbsp. dried Mexican oregano
salt and pepper, to taste
lemon juice, to taste
3 or 4 cloves of garlic
1/2 bottle Dos Equis Lager
Broil (blacken) the cubanelle chiles until the skins have blistered and seal them in a ziplock bag for about 15 minutes. Open the bag and remove the skins while the choiles are still warm, then discard the seeds and stems. Chop the chiles into 1″ square pieces and put them in a large chile pot or crock pot. Cut off the fat from the pork and save. Cut the pork into 1/2″ squares and set aside. Melt the pork fat in a frying pan and saute the onions and garlic, then add them to the pot. Brown the pork in the same pan and add some vegetable oil to the pot if needed. Cut the tomatoes and green peppers into large pieces and add them to the pot. Finely chop the habaneros and add along with the rest of the ingredients.
Bring the pot to a boil and then simmer (uncovered) adding water or beer (Dos Equis Lager) as necessary. Simmer the pork for 2 hours minimum to even out the heat. Serve with plently of warm flour tortillas.
Recipe from “The Spirit of The Harvest and Native American Cooking.”