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Hi Denice, This is from a cooking series on PBS that I saw a few shows>>>

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Joined: Dec 15, 2005


Posted to Thread #4141 at 1:53 pm on Oct 27, 2006

several years ago called "Cooking Secrets of the C.I.A. (Culinary Institute of America) It is a companion cookbook to that series. I have two of them and this is from one of them. They are great recipes and they have great planned menus. This menu is the "Superbowl Sunday Dishes". I've posted the complete menu from that book. I have made it many times and it is just all perfect together. I'll do a search and see if I can find them online.

New Mexico-Style Green Chili & Pork Stew w/Potatoes

Recipe By : CIA
Serving Size : 10
2 tablespoons vegetable oil
3 pounds boneless lean pork -- cut in 1/2" cubes
2 large onions -- diced
5 cloves garlic -- minced
4 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chile powder
2 whole jalapeno chile pepper -- seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes -- cut in 1/2" pieces

Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Saute the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

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NOTES : Serve this spicy chili stew with Orange B-B-Q shrimp with bacon and Jicama and red pepper salad. Pass warm, buttered flour tortillas.

Jicama & Sweet Red Pepper Salad

Recipe By : CIA
Serving Size : 10

1 tablespoon sugar
juice of 1 lemon
1 1/2 teaspoons salt
1 teaspoon Tabasco sauce
1/3 cup vegetable oil
1 jicama -- peeled and julienned
1 large red bell -- cut into julienne
2 cloves garlic -- minced
2 tablespoons fresh cilantro -- chopped
2 green onions -- sliced thin on bias

In a salad bowl, blend the lemon juice with the sugar, salt and Tabasco sauce. Whisk in oil in a steady stream. Toss the jicama and bell pepper with the garlic, cilantro and scallions in the dressing and serve.

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Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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