Conference Traditions

Kerry’s Chile Verde

3-4 pounds pork cut into cubes
2 28 oz cans whole tomatoes
2-3 tbsp olive oil
flour
1 lg yellow onion, roughly chopped
1/2-3/4 tsp black pepper
3-4 garlic cloves, minced
3-4 4 oz cans green chilies, chopped
3-4 Serrano chilies (depending on your preference)

Heat olive oil in Dutch oven or heavy pan. Put enough meat in the pan to cover the bottom; brown on all sides. When brown put meat into a strainer and drain over the pan. Repeat the process until the last batch of the meat is in the pan. With the last batch brown meat about half way and then add the onion. Stirring until the onion is transparent. Put all of the meat back into the pan and stir, add the minced garlic and stir again; let cook for two more minutes. Add 2 tbsp flour to the meat and onions, continue to add the flour 2 tbsp at a time until the meat looks dry, stir constantly.
Add tomatoes, black pepper, and green chilies, stir in well. Bring up the remnants from the bottom of the pan to avoid burning, and to keep the flavor. Cook on medium heat until it comes to a boil. Reduce to low heat and simmer for an hour. (This will thicken as it cooks.) Add salt to taste and the Serrano chills to your preference. Cook another hour; stirring often to keep from sticking to the pan.

Serve with warm tortillas, guacamole, sour cream, shredded cheese and refried beans.

Guacamole:
2 ripe avocados, peeled and mashed roughly
¼ small onion, chopped finely
1 T. lime juice, fresh is the best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.


Huevos Rancheros

Corn tortillas, 1 each
eggs, 2 each
2/3 cup chili sauce (homemade if you have it)
2 heaping tablespoons salsa
1 heaping teaspoon green chilies
Salt and freshly ground black pepper
grated cheddar cheese
Avocado wedges

Heat chili sauce, salsa, and green chilies in a small skillet until mixture begins to boil. Make small indention in center and crack two eggs into it. Salt and pepper to taste. Cover and cook until eggs are set to the desired stage.

While eggs are cooking, microwave corn tortilla for 15 seconds. Slide eggs and sauce out onto the corn tortilla, top with grated cheese and 3-4 avocado wedges.