It's going to be a chile day after Christmas

[koganbot]

I've got 30 oz. of frozen roasted-peeled-chopped green chile, and a pound of boneless pork. Now what?

Well, obviously I'll thaw the chile, but then...? (There's a recipe on the chile package, but I'm interested in what ideas you might have.)

Comments

[edgeofwhatever.livejournal.com]

I've never cooked meat before, so I don't think I can be of help to you here -- but I googled "roasted green chile" to see if I as thinking of the right peppers, and came across this: http://allrecipes.com//Recipe/roasted-green-chile-stew/Detail.aspx which I would probably eat for days.

[edgeofwhatever.livejournal.com]

And you know what goes really well with spicy stews? Boil a pot of water, then stir in cornmeal till it goes past a porridge/grits consistency and becomes sort of stiff and fluffy. (Google "mealie pap" or "mielie pap" to see pictures of how it looks -- you want the stiffer variety if you're going to be putting stew on top of it.) Dish it out, sprinkle on a little salt on it, and then dish the stew out on top of it. It's starchy, obvs, so I prefer it with a potato-less, vegetable-heavy stew -- but it should be fairly easy to ditch the potatoes and add a few more vegetables to the recipe in my first comment.

[koganbot]

The packet recipe asks for flour, so obv. there's use for a thickener; though since I tend to throw everything over rice, I might leave 'em out. Thanks for the recipe. Don't know if I'll improvise on my first try or not.