Probably cause we've moved 4 times in the last 2 years...argh..
So lets see...it's green Chili. Let me see if I can jog the ol' memory
the original recipe though, and I usually cut it in half and use it for Juevos Rancheros MMMM Who I wouldn't kill for a good o'l plate of Bev's Bessmer Inn Huevos....arrgghh(salivate sound not irritated sound,though both would work)
2 lbs pork
2 tablespoons diced garlic (I usually use about 4 cloves instead of the already ready stuff in a jar)
1 can of diced green chilis
1 14 oz can of diced tomatoes
Now here is the tricky part...is it 1 cup or two cups of water....
and salt and pepper to taste?? I feel like I'm forgetting something.
simmer 30 minutes. I know I usually add about a tablespoon of flour to the pork and garlic mixture to thicken the sauce up. So you brown the pork and garlic, then add other ingredients...sigh. I totally meant to put this in my blog the last time I found it because its just a loose piece of paper running around from a cooking class that my Grandma and I took (to only add to the sentimental value)...
well . . heres hoping I recalled it correctly. . I'm off to the kitchen.
OH but on the bright side, I found out that Parmasean cheese and Rosmary (and mushrooms, and bacon pieces) makes scrambled eggs into a dreamy dish :) ROSEMARY