Tim Dineen

I actually don't recall where I first discovered the original of this recipe,or if I just made it up because this is what I had in the house, but it's a great one with rice and tortillas!

Play around with it - I do - every time I make it!

• 8 fresh Anaheim chiles (or a bunch of any chilis you may have)
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 pounds trimmed boneless pork cut into 1/2-inch pieces
• 3 cloves garlic, finely chopped
• 4 cups broth or water

Char chiles. Peel, seed and chop.Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until meat browns, stirring often, about 20 minutes.

Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce thickens, about 1 hour. Add salt and pepper to taste.