| Green Chile Stuffed with Pork ~ ¼ - ⅓ pound finely chopped (or ground) lean pork 20 fresh green chiles ( such as Anaheim - you may substitute with large Jalapeños ) 2 -3 tbsp oil for frying Flavorings: ¼ tsp salt 2 tsp soy sauce 1 tsp sugar 2 tbsp rice wine a few drops of sesame oil pinch of MSG (optional) Note: a name brand of MSG (monosodium glutamate) is Ac'cent. The store brand MSG is the same but much cheaper! 1. Spread the ground meat out on a cutting board and, using a sharp knife (cleaver), chop the meat until it is very fine. 2. Place the meat in a bowl, add the flavoring ingredients, and work in well with your hands until a smooth paste is obtained. 3. Wash the chile, slit them carefully down one side, stopping short of both ends so they do not open in 2 halves. 4. Remove the seeds carefully with a small spoon handle. 5. To avoid splattering when the chile are fried in the oil, dry thoroughly with paper towels. 6. Open the slits in the chile carefully and fill the chile with the stuffing, adding a little at a time. Pack them until the meat is bulging out of the opening. 7. Heat 2-3 tbsp oil in a small frying pan, place the stuffed chile meat side down and fry over medium heat until the meat is browned. 8. Turn the chile over with a fork or spatula, cover, turn down the heat, and cook through. Check often to make sure they do not burn. Makes 20 stuffed peppers |
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