Inspired by the pork green chile stew that I had frequently all my life called usually called Chile Verde. One of my favorite stews and toppings for just about anything from burritos, burgers and fries to hot dogs, steaks and baked potatoes, this is also good for working out your hangover.
Ingredients:
- 1 lb of cubed pork or bacon or both (small chunks less than 1/2 inch are best)
- 1/4 cup of olive oil
- 1/2 cup chopped jalapeños peppers (about 4 peppers)
- 1 1/2 cup loosely chopped roasted green chili peppers (I recommend NuMex Big Jim or NuMex 6-4 if you can get them)
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon cayenne pepper
- 2 cloves minced garlic
- 1 cup chopped yellow onion
- 1 teaspoon fresh chopped cilantro
- 2 tablespoons flour
- 1 cup Chicken stock
- 2 cups pepper jack cheese
- 2 regular pie crusts or bacon crusts
Filling:
Put olive oil in large pot over medium-high heat, until it shimmers. Add in pork and brown on all sides. Add in onions, peppers, cumin, curry cayenne and garlic and continue cooking until the onions are tender. Add in flour and cook while stirring to make a roux. When that’s browned add in chicken stock and continue cooking for about another hour on a low simmer, stirring occasionally. This should be fairly thick at this point, but if it isn’t, you can add a little more flour to thicken it. Remove from heat and put it away till assembly.
Final Assembly and Cooking:
Preheat oven to 375. Prepare usual quiche base and add in filling mixture and thoroughly mix. Pour filling into each of pie pan and top with cheese. Into the oven they go for 40 minutes. Remove and they are ready to go.