2-4 lbs Pork (tenderloin or pork chop meat, even country ribs if they’re not too fatty)
Anaheim peppers (light green, long triangular peppers) 10-12 or so,
Salt and pepper
Chicken broth or water and bouillon
Flour
Rice
Vegetable oil
ROAST YOUR PEPPERS: Line a large cookie sheet or jelly roll pan with foil so that there is considerable excess foil on sides, which you can fold over. You'll need this foil later to tent the broiled peppers.
Lay Annaheim peppers next to each other in pan.
Place oven rack high in oven and turn oven to Broil.
Broil peppers util they are turning black on the skins.
Flip peppers and scorch them on the other side.
When peppers are mostly black remove from oven and unfold foil, bringing it up over hot peppers. Crimp foil together, leaving a little e=vnetilation at the ends. Peppers will steam and release their skins.
When cool, remove skins and most seeds from peppers. Seeds should pull out when you pull on the stem.
Slice peeled peppers ito 1/4 inch rings. Reserve for later.
BROWN YOUR PORK: Cut fresh pork into 1 ½ - 2 inch cubes. Salt and pepper pork and toss with flour. Cook in about ¼ inch of hot oil (use a large heavy pan if possible). To get the good flavor the pork should be nice and brown, with brown drippings forming in the pan. The yummy lies in the browning.
After pork is browned nicely, pour chicken broth over pork until it is covered by a couple inches. Simmer in broth for an hour or three until pork is tender.
Stir in sliced roasted peppers.
THICKEN: Make a rue of flour and cold water, about 1 c flour and 2 c cold water. Whisk out lumps.
Stir rue into hot broth, stirring to incorporate it. It should thicken to a gravy consistency. Taste the broth. If it's bland, add bouillon, salt and pepper. Add more broth or rue to get desired consistency.
Meanwhile cook rice (serve it over the cooked rice) or get some yummy soft bread to dip with. Be sure to taste the broth and make sure you have enough salt. Best when shared.
Top with a dollop of sour cream and cilantro. (optional)
Keeps in fridge for a while, or can be frozen.
Recipe from our next door neighbor, Mama Jerimelo, via my mother Afton Hansen.
