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First, in a large pot, mix the chicken and pork with enough BBQ sauce to coat all of the meat evenly until it is fairly wet. It doesn’t need to be swimming, but saturated. You know what I mean. Second, add the rest of the ingredients and heat on stove over medium heat until warm. Enjoi!
Serve with Michelob Ultra and wonder why you’re drinking a Michelob Ultra.
Because the pork isn’t browned first but simmered to make a rich broth, this version of green chile stew resembles posole. A variety of peppers add complex flavor and heat. The stew is tasty on its own or with white rice, warm corn tortillas or cheese or pork enchiladas. Like most stews, it’s even better the next day.
1 pound boneless pork shoulder cut into ½-inch chunks
½ pound ground pork
2 teaspoons salt
1 teaspoon chopped garlic
1 teaspoon ground white pepper
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
3 1/2 cups water
4 roasted, peeled and seeded green chile peppers, medium dice (see chiles rellenos recipe) or six canned whole green chile peppers, medium dice
1 green bell pepper, seeded, medium dice
1 poblano pepper, seeded, medium dice
1 jalapeno pepper, seeded, medium dice
1 banana pepper, seeded, medium dice
½ cup medium diced yellow onion
½ cup medium diced russet potato
In a large stew pot over high heat, add pork chunks, ground pork, salt, garlic, white pepper, cumin, oregano and water.
Bring to a boil, reduce heat, cover and simmer 30 to 45 minutes until pork chunks start to soften.
Add green chile, green bell, poblano, jalapeno and banana peppers, onion and potato and continue to simmer 30 to 45 minutes, until vegetables soften, pork starts to fall apart and stew thickens.
Add salt and pepper to taste.
Serve in bowls with white rice or warm corn tortillas.
Boil chicken breast until tender; drain and dice. Spread evenly over bottom of casserole dish. Salt and pepper. Throw all of the ingredients (except the crackers) into a casserole dish. Put the crushed Ritz crackers on top of that. Melted butter over all. Bake in 350 degree oven for 30 minutes.
Acquire a piece of land with an al fresco bathtub overlooking a bay (or any shoreline for that matter), disrobe, get in the tub, and pretend you are in a Cialis commercial. Serve with a nice rosé wine. Enjoi!
So, put all the above in a bowl and mix it up. Saute 1/2 medium yellow onion (diced) and 1/2 green bell pepper (diced) in about 1 tbls of olive oil, salt and pepper to taste until they’re soft. Let them cool for about 2 minutes and add to the mixture. Divide into 2 meatloaves and bake on parchment paper at 350 for about 40 minutes.
Serve with a tall glass of shut the hell up. Enjoy!